In a stand mixer beat the vegan “butter with the sugar until creamy.
Add the vanilla and egg and beat again.
Scrape sides of bowl to incorporate all.
Add in the gluten free flour, salt and baking powder and mix on low speed.
Increase speed to medium/high and mix well.
Divide dough into 2 parts.
Add cocoa powder to one of the parts and mix in well.
Place each dough into a bowl and chill in refrigerator over night.
Roll each dough on a sheet of parchment paper.
Use a bit of gluten free flour to prevent dough sticking to rolling pin.
Invert rolled chocolate dough onto the rolled vanilla dough.
Roll up the cookie dough like a jelly roll.
Wrap up with saran wrap and place roll in refrigerator.
Chill for at least an hour.
Preheat oven to 350 degrees.
Line 2 cookie sheets with parchment paper.
Remove dough from refrigerator and slice the dough into disks.
Place disk onto cookie sheets and bake for 12 minutes.
Remove from oven and cool.