How to make vegan dairy-free chocolate cookies

• Mix the flour with baking soda, cocoa, ground coffee, and sugar.
  100 g sugar, 150 g wheat flour, 0.5 teaspoon baking soda, 1 teaspoon coffee, 2 heaping tablespoons dark cocoa
• Add coconut oil and knead the dough - if it doesn't come together into a smooth mass, add a little cold water.
  100 g coconut oil
• Scoop portions of dough with a teaspoon and roll into walnut-sized balls.
• Arrange the balls at intervals on a baking sheet.
• Make an indentation in each ball with the handle of a wooden spoon (or your thumb).
• Bake at 180 degrees (top-bottom mode) for about 8 minutes - after baking, the cookies will be soft, so do not move them.
• When the cookies cool, they will harden slightly.
• Break the chocolate into pieces and transfer to a heatproof dish.
  100 g chocolate
• Add oil and instant coffee and heat together in a double boiler - mix thoroughly.
  1 teaspoon coconut oil, 0.5 teaspoon coffee
• Cool the chocolate, and when it thickens, spoon it into the holes in the cookies.