Preheat your oven to 350° F. Line a baking sheet with parchment paper and set aside

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside

In another medium sized bowl, cream together the palm oil and sugar using a hand mixer, then add in the vanilla and rice milk and cream together until creamy and a little fluffy

Add the flour mixture to the palm oil mixture and blend together using a hand mixer until a thick dough forms. The dough should be thick and not too sticky

Roll the dough into 1-inch balls and roll the cookie dough balls in more sugar if you like

Place the cookies on the prepared baking sheet at least 1-inch apart and slightly flatten the cookie balls

Bake for about 12-15 minutes in the preheated oven: 12 minutes for chewy cookies and a little more for crispy cookies. When they begin to turn slightly golden brown on the edges they will be crispy

Allow to cool on the cookie sheet for about 5 minutes before moving to a cooling rack

Store in an airtight container for up to 4 days. Leave these on a wire rack for a couple of hours before storing if you want them crispier

Enjoy!