Fudgy and rich vegan chocolate crinkle cookies are so easy to make! A delicious vegan spin on a classic Christmas and holiday cookie! Freeze well too!
In a large bowl, add sugar and coconut oil. Stir with a wooden spoon until the mix is well combined and smooth. Add the ground flax seeds, espresso powder, non-dairy milk and vanilla, and mix well to combine.
Sift in the sifted flour, cocoa powder, baking powder and salt. Stir until combined with the wet ingredients and a soft dough is formed. Chill for 30 minutes.
Place the cookie dough balls onto the prepared baking sheet, about 2 inches apart so they have room to spread.