Preheat oven to 350 degrees Fahrenheit or 177 celsius
Line a baking sheet with parchment paper
In a large mixing bowl add coconut sugar and oil, mix with a wooden spoon until combined. Add milk, flaxseed, and vanilla. Mix well until combined and smooth
Slowly add in gluten-free flour, baking powder, cocoa powder, cinnamon, Immune Defence mushroom blend and salt. Mix well until fully combined with wet ingredients and you are left with a dough
Add powdered sugar to a medium-size mixing bowl. Take about tbsp size portion of the dough and roll it into a ball into your palm, then dip it into the powdered sugar making sure to fully coat all sides.
Place cookies about 2 inches apart on the parchment-lined baking sheet. Bake for 10-12 minutes
Remove from oven and let cool for 15 minutes. I like to sprinkle more powdered sugar over the cookies once they’ve cooled, but this is of course optional
Serve and enjoy your delicious vegan fudge crinkle cookies with Immune Defence mushroom blend!