* 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.
* 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.
* Place the balls onto the prepared baking sheet, about 2 inches apart so they have room to spread.
* Place the balls onto the prepared baking sheet, about 2 inches apart so they have room to spread.
* Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
* 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.
* Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
* 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.
Chocolate Crinkle Cookies
* 1 cup granulated sugar
* 1/3 cup canola oil
* 1 tablespoon ground flax seeds
* 1/3 cup non-dairy milk
* 1 teaspoon pure vanilla extract
* 1 1/4 cups all purpose flour
* 1/2 cup cocoa powder
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup powdered sugar
Chocolate Crinkle Cookies
* 1 cup granulated sugar
* 1/3 cup canola oil
* 1 tablespoon ground flax seeds
* 1/3 cup non-dairy milk
* 1 teaspoon pure vanilla extract
* 1 1/4 cups all purpose flour
* 1/2 cup cocoa powder
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup powdered sugar