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Preheat oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Place the powdered sugar in a small bowl and set aside.
To a separate medium sized mixing bowl add cane sugar and avocado oil (or melted coconut oil) and whisk well. Next add dairy-free milk, flaxseed meal, and optional vanilla or peppermint extract. Whisk well to combine. Add gluten-free flour blend, cocoa powder, baking powder, and salt. Use a rubber spatula to fold the dry ingredients into the wet. The dough will be soft yet cohesive.
Scoop out a heaping tablespoon of dough (it will be sticky — use powdered sugar to coat your hands if too sticky) and roll it into a ball. Roll the ball in the powdered sugar, thoroughly coating its entire surface. Place the dough ball onto the baking sheet. Repeat with the remaining cookie dough until all the dough is used up. Arrange all the rolled and coated cookie dough balls 2 inches apart on the baking sheets.
Bake for 11-13 minutes. When cooked, the outsides will appear cracked and the insides will be soft. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool fully.
Store completely cooled cookies in an airtight container at room temperature for 3-5 days.