Vegan Cinnamon Espresso Chocolate Chip Cookies

2/3 cups all-purpose flour
1/8 tsp baking powder
1/4 tsp ground cinnamon
1/8 tsp salt
2 tbsp + 2 tsp vegan butter
1 tbsp instant espresso powder
1/3 cup powdered sugar
2 tbsp + 2 tsp packed brown sugar
1/2 cup semisweet chocolate chips (dairy-free)
2 tsp granulated sugar for sprinkling

Preheat the oven to 350 degrees F. Line 1 large baking sheet with Silpat or parchment paper.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
Using a mixer, beat vegan butter and espresso powder until well combined. Add powdered sugar and brown sugar, and beat until combined. Mix in the flour mixture in four portions. If dough seems too dry to scoop, add 1 to 2 tsp water. Stir in chocolate chips.
Scoop about 2 tablespoons 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 cookies, gently flatten the dough with the palm of your hand. For soft cookies, leave as is. Bake about 12 to 14 minutes, or until the edges are browned. Let cool and serve. Makes eight 3-inch cookies.

From Chloe's Kitchen