In a small bowl, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water. Mix and set aside for at least 5 to 10 minutes.
In another bowl, add sugar and melted vegan butter and stir with a silicone spatula until well combined. Next add the ground flax seed mixture, almond milk, and vanilla essence, and mix well to combine.
In another, medium-sized bowl, Sift in the flour, cocoa powder, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix until combined.
Cover the bowl with cling wrap and let it sit in the fridge for 3 to 4 hours to let the mixture get firm. You can also leave it overnight.
Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
Place icing sugar in a small bowl.
Once the dough is chilled and firm, roll it into 1 tbsp balls and then roll in the icing sugar, making sure to coat the balls generously. Make sure you cover all sides. The more powdered sugar, the better the crinkling pattern on the cookies.
Bake for 10 to 12 minutes. They will appear slightly under cooked but will get firm once cooled down. Make sure you don’t over bake them! If you leave them in the oven too long they will end up dry inside.
Once cooled down you will get a crispy outside with a fudge-like center.
Cool on the baking sheet for at least 7 to 10 minutes, then transfer to a wire rack. Store any extra cookies in an airtight container for a week.
Use canola oil or coconut oil If you can't find any vegan butter option.
Make sure you leave the dough for at least 3 to 4 hours to get a firm consistency to roll into a ball.
You can make this dough ahead of time and leave it overnight.
Use oil on your hands for rolling the dough so it won't stick to your hands.