Preheat oven to 177 Celsius (350F).

Line 2 medium baking trays with parchment paper. Set aside.

In a medium-sized mixing bowl, add your all-purpose flour, cocoa powder, baking powder, baking soda, ground coffee and salt. Set aside.

In another medium mixing bowl, use a wooden spoon to cream together the brown sugar with the room temperature vegan butter. Alternatively, you can use a stand mixer to do this using the paddle attachment.

Next, add in the room temperature dairy free yogurt, vanilla extract and the soy milk. Mix.

Now, sift the dry mixture into the vegan butter mixture then fold it in until almost all the flour has been mixed in. When there is only a little bit of flour remaining, stop folding the cookie dough.

Finally, fold in your chocolate chips. Fold in that final bit of flour that remains.

Using a cookie scoop or an ice cream scoop, scoop 1 tablespoon of cookie dough per cookie onto the lined baking trays.

 Use your hands to roll the scoops of cookie dough into smooth balls.

Place your cookie dough balls at least 2-3cm apart on the lined large baking trays so that they don’t overlap each other in the oven when they flatten out. If your oven only has room for one tray, bake one set of cookies at a time.

Bake the cookie dough balls in the centre of the oven for 12 minutes. The edges of the cookies should become golden brown.

After taking the cookies out of the oven, let them cool for 10 minutes.

Add melted Biscoff spread on top if you wish.