Diabetic Mocha Cookies

Coffee lovers will enjoy these scrumptious cookies that are perfect for that coffee break at work!

Yields:	18 servings
Rate this Recipe

	Preparation	30 minutes
	Cooking	15 minutes
	Ready In	45 minutes

Be the first to add a photo of this recipe!

Ingredients

1/2	cup	butter	or margarine, room temperature
2	tablespoons	sugar
2	teaspoons	vanilla extract
1/4	cup	liquid sugar substitute
1 1/4	cup	flour, all-purpose
3	tablespoons	cocoa powder
2	teaspoons	instant coffee
1	teaspoon	baking powder
1/4	cup	raisins, seedless
1/4	cup	nuts	chopped
2	large	egg whites	room temp

Directions

Cream together margarine and sugar until light and fluffy. Add vanilla and sugar substitute to creamed mixture and mix lightly. Stir together flour, cocoa, coffee and baking powder to blend. Add to creamed mixture and mix at meidum speed 1-2 minutes or until blended. Add raisins and nuts to dough and mix lightly. Add egg whites to dough and mix until egg white are adsorbed into the dough. Drop dough by tablespoonsful onto a cookie sheet that has been lines with alumium foil or sprayed with PAM. Using your fingers dipping in cold water, shape dough into round cookies about 1/4" thick. Spread the dough carefully because the finished cookie will be the shape of the dough after it is baked. Bake at 375 F for about 12 minutes, or until the dough springs bnack when touched. Transfer from the hot cookie sheet onto a wire rack and cool to room temeprature.

Serve one cookie per serving.