Diabetic Mocha Cookies

Course : Cookies
Serves: 18
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1/2 cup margarine -- room temperature
2 tablespoons sugar
2 teaspoons vanilla
1/3 cup liquid sugar substitute
1 1/4 cups flour
3 tablespoons cocoa
2 teaspoons instant coffee
1 teaspoon baking powder
1/4 cup raisins
1/4 cup chopped nuts
2 large egg whites -- room temp

Preparation / 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 medium 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 tablespoonfuls onto a cookie sheet that has been lines with aluminum 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 back when touched. Transfer from the hot cookie sheet onto a wire rack and cool to room temperature. Serve one cookie per serving.

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