Preheat oven to 350℉ (177 ℃). Line baking sheet with parchment paper.
In a large bowl, add the sugar, non-dairy milk, vanilla, and canola oil. Stir until well combined and smooth.
Sift in the flour, cocoa powder, baking powder, baking soda, and salt using sifter (or fine mesh sieve). Stir until combined with the wet ingredients and a soft dough is formed.
Place the ¼ cup powdered sugar in a small bowl. Scoop out a heaping tablespoon of dough at a time, and shape it into a ball. Roll the ball in the powdered sugar, covering all sides. Be generous with the powdered sugar, as this will make the cookies look prettier.
Place the balls onto the prepared baking sheet, about 2 inches apart. Do not press them down- they will spread out on their own.
Bake for 10-13 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 2-3 minutes, then transfer to a wire rack to finish cooling. Store the extra cookies in an airtight container for 4-5 days. Enjoy!
