Fudgy, sweet, and gorgeously crinkled just like their non-vegan twins, these chocolate cookies are perfect for Christmas cookie platters - or hoard them all for yourself. Not that I would ever do that.
1/2cupunsweetened cocoa powder
3/4cup+ 1/4 cup granulated sugardivided; the additional 1/4 cup is for rolling
1/4teaspoonfine-grain sea salt
1/2cuppowdered sugaralso known as confectioner's sugar (for rolling)
In a medium bowl, stir together the flaxseed meal and water. Set aside - it will need to sit for about 5 minutes to gel.
To another medium bowl, whisk together the flour, cocoa powder, 3/4 cup granulated sugar, baking powder, baking soda, and sea salt.
To the flaxseed mixture, add the canola oil and vanilla extract. Stir to combine.
Add the flour to the wet ingredients, about 1/3 at a time, stirring with a wooden spoon or a sturdy spatula until just until combined. The dough will be very stiff.
Cover the dough with plastic wrap and chill for at least 4 hours.
When it's time to bake, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with a silpat or parchment paper. Add 1/4 cup granulated sugar to a small bowl and powdered sugar to a second small bowl.
Okay, ready to get messy? It's worth it! Scoop dough in 1.5 tablespoon increments (I use a medium #40 cookie scoop [affiliate link] and highly recommend it) and roll into a ball with your hands. Roll the ball in the granulated sugar and then liberally in the powdered sugar. Really coat that thing in the powdered sugar! Set 2 inches apart on the cookie sheet.
Bake until the cookie spreads and the edges are set, about 9 minutes. The cookies will still seem somewhat wet; that's okay, they will set when they cool.
Let cool on the baking sheet for about 5 minutes then transfer to a wire rack to finish cooling completely.
Cookies keep for several days at room temperature (you can cover them partially but leave a bit of room for air circulation so that moisture doesn't destroy the powdered sugar look).