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


  • Chloe Coscarelli

    Award-winning vegan chef Chloe Coscarelli burst onto the national culinary scene as the first vegan chef to be awarded the top prize on Food Network’s Cupcake Wars. With an array of enticing, easy to follow decadent desserts and scrumptious gourmet recipes and soy/gluten-free options, Coscarelli allures foodies and brings animal-free dishes to the mainstream. Her first cookbook Chloe’s Kitchen has 125 original vegan recipes and photos. Learn more at