Ingredients

• 1 cup of granulated brown sugar
• 1/3 cup vegetable oil
• 1 tablespoon ground flaxseeds
• 1/3 cup of non-dairy milk
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon of baking powder
• 1/4 teaspoon salt
• 1 cup powdered sugar, to wrap the cookies before baking

Preparation

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, add the sugar and vegetable oil.
3. Stir with with a spatula until well combined and smooth. Add the ground flaxseeds, non-dairy milk, and vanilla,  mix well to combine.
4. To the liquid mixture, add the flour, cocoa powder, baking powder, and salt until combined with the wet ingredients and a smooth dough forms.
5. Place the powdered sugar in a small mixing bowl. Scoop out a heaping tablespoon of dough at a time and form into a ball. Roll the ball in the powdered sugar very generously, coating all sides.
6. Place the balls on the prepared baking sheet, about 2 inches apart so they have room to spread out.
7. Bake for 12-15 minutes until they expand.
8. When you take them out of the oven they will feel soft to the touch, but they will firm up as they cool.
9. Cool on the baking sheet for at least 10 minutes, then transfer the cookies to a wire rack. 
10. Store in an airtight container for up to a week.