2-cup all purpose flour
½ teaspoon baking powder
¾ teaspoon ground cinnamon
¼ teaspoon salt
1 cup vegan margarine
3 Tbs instant espresso powder
1 powdered sugar
½ cup packed brown sugar
1 ½ cup semisweet chocolate chips (dairy-free)
About ¼ cup granulated sugar for sprinkling

Preheat the oven to 350 degrees.  Line 2-3 baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
Using a mixer, beat margarine and espresso powder until well combined.  Add powdered sugar and brown sugar, and beat until combined. Mix in the flour mixture ½ cup at a time.  If dough seems too dry to scopp, add 1-2 Tbs of water.  Stir in chocolate chips.

Scoop about 2 tbs of dough at a time.  Roll each scoop in a small plate of sugar.  Place each scoop, round side up, on the prepared baking sheets, about 2 inches apart.  For crisp cooking, gently flatten the dough with the palm of your hand.  For soft cookies, leave as is. Bake about 12-14 minutes or until the edges are browned.  Let cool and serve.

(from Chloe’s Kitchen)