In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk to combine.
1 Cup All-Purpose Flour, ½ Cup Sugar, ¼ Cup Cocoa Powder, sifted, 1 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
Into a small bowl, combine plant milk, melted vegan butter, agave and vanilla. whisk to combine.
½ Cup Unsweetened Non-Dairy Milk, 4 tablespoon Vegan Butter, melted, 2 tablespoon Agave Nectar, 2 teaspoon Vanilla
Sift the dry ingredients into the wet ingredients and whisk to combine.Pour the wet ingredients into the dry ingredients and whisk to combine.
Place bowl in the refrigerator for 20 minutes to thicken up. See note.
Preheat oven to 350*F and line 2 trays with parchment.
Using a 2 tablespoon cookie scoop, portions mounds of dough onto the cookie sheets being sure to leave at least 2 inches of space between each mound.
Bake in a 350* oven for 11-13 minutes or until the cookies feel set when pressed with a finger.
Allow to cool completely.