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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.
Sift in the flour, cocoa powder, baking powder and salt using either a sifter or fine mesh strainer. Stir until combined with the wet ingredients and a soft dough is formed.
Place the powdered sugar in a small mixing bowl. Scoop out a heaping tablespoon of dough at a time, and shape into a ball. Roll the ball in the powdered sugar very generously, covering all sides.
Place the balls onto the prepared baking sheet, about 2 inches apart so they have room to spread.
Bake for 10-12 minutes until set. They will appear slightly undercooked and soft, but will firm up as they cool.
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. Enjoy!