Step 1

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Step 2

In a large bowl, add the sugar and canola oil. Stir with a wooden spoon until well combined and smooth. Add the ground flax seeds, non-dairy milk and vanilla, and mix well to combine.

Step 3

Sift in the flour, cocoa powder, baking powder and salt using either a sifter or fine mesh strainer. Stir until combined with the wet ingredients and a soft dough is formed.

Step 4

Place the powdered sugar in a small mixing bowl. Scoop out a heaping tablespoon of dough at a time, and shape into a ball. Roll the ball in the powdered sugar very generously, covering all sides. The more powdered sugar, the prettier the cookies will be.

Step 5

Place the balls onto the prepared baking sheet, about 2 inches apart so they have room to spread.

Step 6

Bake for 10-12 minutes until set. They will appear slightly undercooked and soft, but will firm up as they cool.

Step 7

Cool on the baking sheet for at least 10 minutes, then transfer to a wire rack. Store any extra cookies in an airtight container for 4-5 days. Enjoy!