Preheat the oven at 350 ° Fahrenheit.

In a bowl add warm almond milk. Mix in espresso powder.  Make sure there are no lumps. Let it cool down to room temperature.

Meanwhile, use a handheld or stand mixer fitted with the paddle attachment to beat the vegan butter or coconut oil for 1 minute. It should become smooth and creamy.

Add sugar and beat further on high speed for 2-3 minutes until fluffy and light.

Add the almond milk coffee in butter mix. Beat on high until it is all fully combined, about 1 minute.

Add 1 cup of the flour, cornstarch, cocoa powder, baking powder and salt to the wet mixture. Mix on low speed, until just combined. Scrape the sides of the bowl.

Add the rest of the cup of the flour and continue to mix on low until just combined. Do NOT over mix.

Scoop all of the dough out of the bowl on a clean working surface. Gently roll the dough to make a smooth round.

Line a baking sheet with parchment paper. Using a cookie scoop, drop the dough on the baking sheet. Keep them 2" apart.

Gently press the dough with the back of a cookie press, a small lid or other round object. This gives a nice crinkle effect.

Bake for 8-10 minutes, in the middle rack of the oven. The cookies do not expand much. They look slightly dry on top and around the edges.

Remove from the oven and let them cool for 10 minutes on the counter. Then transfer to a wire rack to let cool completely before eating.