Fudgy AND brownie AND cookie AND??!!!???!

Fudgy AND brownie AND cookie AND??!!!???!

Ingredients

• 2 tbsp butter
• 1/4 cup erythritol ((granulated))
• 1/4 cup cocoa ((granulated))
• 1/2 tsp coffee granules ((granulated))
• 2 tbsp half & half
• 1 tsp extract ((granulated))
• 1/4 tsp liquid stevia ((granulated))
• 2 tbsp coconut flour
• 1/4 tsp cream of tartar
• 1/4 tsp baking soda
• 1/4 tsp xanthan gum
• 1 tbsp cocoa powder

Instructions

1. In a small saucepan, combine the butter, erythritol, cocoa and coffee granules.
2. Stir constantly over medium-high until mixture is smooth and erythritol is completely dissolve.
3. Remove from heat.
4. Stir in half & half, hazelnut extract and stevia.
5. Let cool until just warm, then stir in the egg.
6. Set aside
7. Sift coconut flour, cream of tartar, baking soda and xanthan gum into a mixing bowl.
8. Pour in wet ingredients and stir until smooth.
9. Drop two-tablespoonish blobs onto a baking sheet lined with parchment paper.
10. Bake at 375° for 8 minutes.
11. Turn out onto cooling rack and let cool slightly.
12. While the cookies are in the oven, make the glaze:
13. 2 T half & half 1 T cocoa powder 2 T erythritol 1/8 t instant coffee granules 1 T cold butter 1/2 t imitation hazelnut extract 1/8 t liquid stevia
14. In a small saucepan, combine the first four ingredients.
15. Stir over medium-high until smooth and erythritol is dissolved.
16. Remove from heat.
17. Stir in remaining ingredients.
18. Top warm cookies with glaze, and enjoy!
19. And there’s a BONUS: You could totally thin out the extra glaze with almond milk or whatever, and use it for hazelnut mocha chocolate milk! I tried it.
20. It was awesome.
21. OR, make extra, don’t thin it out, and stick it in the fridge.
22. It’s hazelnut mocha fudge! Seriously!