Cream together ½ cup of vegan butter and 1 cup of granulated sugar until fluffy, about 3 minutes. Add ½ cup of non-dairy yogurt, 1 teaspoon vanilla extract, and 1 teaspoon espresso powder, mixing until well combined.

In a separate bowl, whisk 2 cups of all-purpose flour, 1 teaspoon of cinnamon, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Fold this dry mixture into the wet ingredients until just combined.

Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour.

Scoop the dough into balls, about 1.5 inches in diameter, and freeze for about 10 minutes.

Chop 4 oz of dairy-free dark chocolate. In a bowl, combine ½ cup of granulated sugar with 1 tablespoon of ground cinnamon.

Flatten each dough ball, place a piece of chocolate in the center, seal it, and roll in cinnamon sugar.

Preheat oven to 350°F (175°C). Bake the stuffed cookies for about 13 minutes until edges are golden.

Allow cookies to cool for 10 minutes before transferring to a wire rack.