Sugar-Free Vegan Chocolate Chip Espresso Cookies

Ingredients

1 1/2 c. (3 sticks) vegan margarine (contains soy), softened
3/4 c. brown sugar substitute (I use Swerve brown sugar substitute)
1 1/2 c. sugar substitute (I use Splenda)
6 T. aquafaba (equivalent to 2 eggs)
1 T. pure vanilla extract
3 2/3 c. white whole wheat flour
1 1/2 t. baking soda
1 t. salt
4 T. ground coffee
1 c. sugar-free dark chocolate chips (I used (I use Lily's Dark Chocolate Chips))

Preheat the oven to 350º F.
In a medium bowl, whisk together flour, baking soda, salt and instant espresso powder.
Beat together margarine and sugars in a large mixing bowl until light and fluffy.
Add the aquafaba and vanilla and beat on medium speed until mixture is fluffy.
Add the dry ingredients, all at once to the butter mixture. Beat on low speed until just combined. Fold in the chocolate chips.
Roll the cookie dough into small balls and place them on baking pans lined with parchment paper. Flatten slightly with the palm of your hand. Bake for about 12 minutes, until lightly browned around the edges, rotating top-to-bottom and front-to-back halfway through the cooking time. Remove from the oven, allow to cool on the baking sheet for about 6 minutes, then remove to a wire rack to cool completely.

I originally made these with 1/4 c, espresso powder, but I ran out of that when I was making these one time, so put in ground coffee and I actually like it better!
Baking note to self: Use small baking scoop, 8 cookies per tray. Flatten slightly with palm of hand. Cookie do not spread significantly.