Cinnamon Espresso Chocolate Chip Cookies

The cookie dough can be made in advance and kept refrigerated for up to 1 week or frozen for up to 1 month.


2 c. all-purpose flour
½ tsp. baking powder
¾ tsp. ground cinnamon
¼ tsp. sea salt
1 c. vegan margarine
3 Tbs. instant espresso powder
1 c. powdered sugar
½ c. packed brown sugar
1½ c. semisweet chocolate chips
About ¼ c. granulated sugar for sprinkling


Preheat oven to 350°F. Line 2 or 3 large baking sheets with Silpat or 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 scoop, add 1 to 2 tablespoons of water. Stir in chocolate chips.

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


Makes 26 (3-inch) cookies