Preheat oven to 350F and line a baking sheet with parchment paper.

In a large bowl, add the instant espresso powder and mix it with 1 tablespoon hot water to dissolve it. Add all of the remaining ingredients except the flour and mix well. Add the flour to the mixture and combine everything.

Using a cookie scoop to ensure uniformity (or just a tablespoon if you do not have one), roll about 1 tablespoon of dough into a ball. Place it on a baking sheet leaving about 2 inches of space between cookies.

Use a fork to press down and flatten it slightly creating a criss-cross pattern with the tines of the fork (as you would a peanut butter cookie).

Bake for 15 minutes. Let them cool for 10 minutes on the tray as they will be too soft to remove when they are fresh out of the oven. The cookies will harden as they cool.