Preheat oven to 350 degrees. Line 2 to 3 large baking sheets with parchment paper.
In a medium bowl, add the flour, baking soda, cinnamon, and salt. Stir with a whisk to combine.
In a large bowl, add the vegan margarine and espresso powder. Mix with an electric mixer until fully combined. Add the powdered sugar and brown sugar, and mix until fully combined. Add the flour mixture (1/2 cup at a time). If the dough seems to dry to scoop, mix in 1 to 2 tablespoons of water.
Stir in the chocolate chips.
Pour the sugar onto a small plate.
Scoop 2 tablespoons of dough at a time and roll each scoop into a ball. Roll each ball in the sugar. Place each ball on the prepared baking sheets about 2 inches apart. For crispy cookies, gently flatten the balls of dough with the palm of your hand. For soft cookies, leave the balls as is.
Bake for 12 to 14 minutes or until the edges are lightly browned.
Allow the cookies to cool before serving.