Prepare your flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for about 5 minutes.

Cream together 1/2 cup of vegan butter, 1/2 cup of brown sugar, and 1/4 cup of granulated sugar until light and fluffy, about 3-4 minutes.

Mix in the prepared flax egg, 1 tablespoon of espresso, and 1 teaspoon of vanilla extract until fully combined.

Whisk together 1.5 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and 1/4 cup of cocoa powder in a separate bowl.

Gradually incorporate the dry ingredients into the wet mixture, stirring gently until a cohesive dough forms.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 20 minutes.

Preheat your oven to 350°F (175°C) and scoop portions of dough onto parchment-lined baking sheets, leaving space between each scoop.

Bake the cookies for 10–12 minutes until the edges are set and the centers remain slightly soft.

Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

For an optional touch, whisk together 1/4 cup of vegan cream cheese with 1/4 cup of powdered sugar and spread on top, dusting with cocoa powder.