In a small saucepan over low heat, add the dairy-free chocolate chips and dairy-free butter. Melt them together, stirring constantly to avoid burning the chocolate. Once melted, set aside to let cool slightly.

In a mixing bowl, add the egg and cane sugar, and cream together. Add the melted chocolate/butter mixture and vanilla extract. Stir until thick and creamy.

Add the gluten-free flour blend, baking soda, and sea salt. Sift in the cocoa. Stir together. The dough should be sticky and thick.

Cover the bowl with a towel or saran wrap and place in the fridge to chill. About 30 minutes.

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside. Place the powdered sugar in a shallow bowl.

Remove the chilled dough from the fridge and begin scooping out a small amount (about 2 tablespoons), roll into a ball, drop into the bowl of powdered sugar, roll the dough to evenly (and lightly) coat, then place on the prepared baking sheet. Slightly flatten the dough ball into a round cookie shape. Continue for all the dough.

Bake for 10-12 minutes, or until the cookie has begun to 'crack' on top and the bottom is light golden brown.

Remove from the oven and let cool before removing from the baking sheet.