Preheat oven to 350 degrees.
Line 2 cookie sheets with parchment paper.
In a small saucepan melt the chopped chocolate, vegan “butter”, and espresso powder on low heat.
Cook until chocolate is melted.
Stir.
Remove from heat.
In a medium bowl beat the eggs, coffee, vanilla and sugar with a hand mixer for a few minutes.
In a small bowl whisk the gluten free flour blend, baking powder and the salt.
Pour the melted chocolate mixture into the egg mixture and beat until combined.
Add the dry ingredients and mix.
Batter will be very thick.
Stir in the chocolate chips.
Use a medium ice cream scoop to drop cookie batter on to the lined cookie sheets.
Dust cookies with a bit of icing sugar on each cookie before baking.
Bake in oven for 10-11 minutes.
Remove from oven.
Enjoy!