Make your flax “egg”
Combine 2 tbsp ground flaxseed with 6 tbsp water in a small bowl. Stir, and set aside 5–10 minutes until it thickens. This replaces eggs and binds the dough.
Mix wet ingredients
In a medium bowl, stir ¾ cup sugar with ¼ cup melted vegan butter until smooth. Add the flax mixture, 1 tsp vanilla, and 1 tsp red food coloring. Stir until the color looks even.
Combine dry ingredients
In another bowl, sift 1½ cups flour, 2 tbsp cocoa powder, 1 tsp baking powder, and ½ tsp salt. Mixing the dry first avoids lumps and distributes the baking powder.
Bring dough together
Add dry ingredients to the wet bowl and mix until everything comes together. Don’t overmix — stop once you don’t see streaks of flour.
Chill the dough (important!)
Cover the bowl with cling wrap and chill 3–4 hours (or overnight). Chilling firms the dough so you can roll neat balls and helps the cookies keep a fudgy center. Yes, the wait matters.
Prep for baking
Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper. Pour ½ cup icing sugar into a small bowl.
Shape & coat
Oil your hands lightly (prevents sticking). Roll chilled dough into 1-tablespoon balls, then roll them generously in icing sugar to coat all sides. The more powdered sugar, the prettier the crinkle.
Bake
Place cookie balls on the prepared sheet about 2 inches apart. Bake for 10–12 minutes. They will look slightly underbaked in the center — that’s perfect. Let them cool for 7–10 minutes on the sheet, then transfer to a wire rack.
Final result: crispy exterior, soft and fudgy inside. Yum.
