MOCHA NUT COOKIES

1  pkg (12-oz) sugar-free chocolate chips, divided

2 tbsp instant coffee granules
2 tsp boiling water
1 cup white whole-wheat flour
1/4 cup garbanzo bean flour or equvilant of your favorite low-carb substitute)
3/4 tsp baking soda
1/2 tsp salt
1/4 cup butter
1/4 cup coconut oil
1/2 cup Splenda Granulated
1/4 cup firmly packed Splenda Brown Sugar Blend
1 egg
1/2 cup chopped walnuts*

Preheat oven to 350 degrees.

In a small microwave-proof bowl, microwave 1/2 cup of the chocolate chips, stirring every 15 seconds until melted and smooth. Cool to room temperature.

In a small cup, dissolve coffee granules in the boiling water; set aside.

In a small bowl, combine the flours, baking soda and salt; set aside.

In a large bowl, combine the butter, coconut oil, Splenda, Splenda brown sugar and coffee; beat until creamy. Add the egg and the melted chocolate; mix well. Gradually add the flour mixture. Stir in the remaining chocolate chips and walnuts.

Drop by rounded tablespoonfuls onto ungreased or parchment lined cookie sheets. Bake at 350 degrees for 10-12 minutes. Allow to stand 2-3 minutes before removing from the cookie sheets to wire racks to cool completely.

*Substitute pecans, if you prefer.

Yield: 2 dozen

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Remember these are cookies and should be treated as any dessert. Quantity is key to the diabetic controlling their blood sugar. Have a cookie and share the others with family and/or friends. These cookies can also be frozen one or two cookies to a ziptop freezer bag and  taken out occasionally for a special treat. When doing this, I prefer to bag the cookies in small bags, two to a bag. Then place the small bags into a gallon freezer baggie. Take out a small bag as desired.