Melt vegan “butter” and chocolate chips in a saucepan on low heat.
Once melted, stir and cool for 5 minutes.
In a large bowl add melted chocolate and with a hand mixer beat in the eggs.
In a small bowl whisk the gluten free flour blend, salt, baking powder and cinnamon.
Add the dry ingredients to the wet and mix until well combined.
Cover dough and place in refrigerator for an hour.
Preheat oven to 325 degrees.
Place icing sugar on a small plate.
Shape doughs into small balls and then roll balls in icing sugar.
Place balls on parchment lined cookie sheet and bake for 15-18 minutes.
Remove from oven and cool.
Enjoy!