Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a large bowl, add the sugar and canola oil. Mix with a spoon until well combined and smooth. Add the ground flax seeds, non-dairy milk and vanilla, peppermint, 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 has formed. 

Place the powdered sugar in a small mixing bowl. Scoop out a heaping tablespoon of dough at a tim, and shape into a ball. Roll the ball in the powdered sugar very generously, making sure to cover all sides. The more powdered sugar, the prettier the cookies will be.

Place the balls onto the prepared baking sheet, about 2 inches apart so they have room to spread. Gently press the balls flat.  You don’t want to press them too flat though.

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.  Sprinkle with additional powdered sugar before serving.