Combine oil, cocoa powder, and sugar in a large bowl or mixer. Stir until completely combined.
Add eggs one at a time, mixing thoroughly between each one.
Add vanilla and peppermint extract.
Add salt, baking powder, and gluten free flour. Stir until just combined. Do not over mix!
Chill dough in freezer for 30-40 minutes. Or chill overnight in the fridge.
One chilled thoroughly, preheat over to 350 degrees F.
Line your baking sheet with parchment paper.
Add powdered sugar to a bowl.
Use a cookie scoop or hands to create 1" balls.
Drop balls in powdered sugar and roll around to coat completely.
Place coated dough on the baking sheet and bake for 6-8 minutes. Watch carefully, you want the edges to be crispy, but the center to be slightly soft still.
Let cookies cool on baking sheet for 2-3 minutes then remove and place on a cooling rack.
Repeat until all the dough is used.