In a large mixing bowl, combine the coconut oil and brown sugar, beating until light and fluffy for about 3 minutes. Next, incorporate the dairy-free yogurt, vanilla extract, and espresso powder, mixing until smooth.

In a separate bowl, whisk together the all-purpose flour, cinnamon, baking powder, baking soda, and salt. Gradually fold this dry mixture into the wet ingredients.

Cover the dough with plastic wrap and refrigerate for at least 1 hour. Once chilled, portion out the dough into balls and freeze for 10 minutes.

Chop the chocolate squares and mix together sugar and cinnamon for coating. Set both aside.

Flatten a chilled dough ball, place chocolate in the center, seal and shape into a ball. Repeat with remaining dough.

Roll each stuffed ball in the cinnamon-sugar mixture, place on a lined tray, and bake at 350°F (175°C) for 13 minutes.

Allow cookies to cool on the tray for about 10 minutes before transferring them to a cooling rack.