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Diabetic Mocha Cookies


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













Low Cholesterol, Trans-fat Free, Low Sodium


½ cup butter
or margarine, room temperature
2 tablespoons sugar
2 teaspoons vanilla extract
¼ cup liquid sugar substitute
1 ¼ cup all-purpose flour
3 tablespoons cocoa powder
2 teaspoons instant coffee
1 teaspoon baking powder
¼ cup raisins, seedless
¼ cup nuts
2 large egg whites
room temp


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 to 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 ¼ inch thick. Spread the dough carefully because the finished cookie will be the shape of the dough after it is baked. Bake at 375℉ (190℃) 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 10455% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 43mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 3% Vitamin C 0%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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