First add sugar and canola oil in a medium bowl, stir with a wooden spoon.
Add flaxegg and milk then mix well.
Sift in flour and cocoa. Add baking powder and salt and mix well.
Mix liquid with dry mixture and mix well.
Chill the dough for atleast 3-4 hours.
Use a scoop to get a portion of the dough and roll into ball. Roll dough in the powder sugar until its completely coated.
Preheat oven to 177C or 350F.
Place dough's in your oven tray make sure that each dough is not too close with one another.
Bake for about 10-12 mins. until the cookies are crinkled and puff.
Let it cool first then transfer to a wire rack or plate.
You can store extra cookies in an airtight container for 4-5 days.
Flax egg is a substitute used as egg replacement. 1 flax egg will require 1 tbsp flax seed powder with 3 tbsp of water.
Granulated sugar is not so easy to use in baking as it doesn’t dissolve quickly unlike the regular white sugar.
NutritionThis recipe can yield up to 48 servings with 85 calories per serving. Total Fat 2.6g | Saturated fat 0.3g | Cholesterol 0mg | Sodium 25mg | Carbohydrates 15.9g | Fiber 0.7g | Sugar 10.8g | Protein 0.9g | Vitamin D 0mcg | Calcium 15mg | Iron 1mg | Potassium 73mgDid you try this homemade dairy-free chocolate crinkles? Snap a photo and tag #therunningbaker24 and @therunningbaker24 on Instagram