In a mixing bowl, combine the flour, cocoa powder, baking soda, ground flaxseeds, salt, cane sugar, and brown sugar. Stir lightly to combine the dry ingredients.

Add the butter (softened), almond milk, and vanilla extract to the bowl. Stir until fully incorporated into a dough.

Fold in the chocolate chips and mix well. Cover the bowl and refrigerate for at least an hour.

Preheat the oven to 375°F (190°C).

Remove the bowl from the fridge. Use an ice cream scooper or spoon to form small balls with the dough.

Roll each ball into a small bowl of cane sugar, then into a small bowl of confectioners' sugar.

Place the coated dough balls on a baking sheet lined with parchment paper, spaced evenly apart.

Bake for 10-12 minutes. The cookies should flatten and create a crinkle pattern.

Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack. Enjoy!