In a small saucepan, combine the butter, erythritol, cocoa and coffee granules.

Stir constantly over medium-high until mixture is smooth and erythritol is completely dissolve.

Remove from heat.

Stir in half & half, hazelnut extract and stevia.

Let cool until just warm, then stir in the egg.

Set aside

Sift coconut flour, cream of tartar, baking soda and xanthan gum into a mixing bowl.

Pour in wet ingredients and stir until smooth.

Drop two-tablespoonish blobs onto a baking sheet lined with parchment paper.

Bake at 375° for 8 minutes.

Turn out onto cooling rack and let cool slightly.

While the cookies are in the oven, make the glaze:

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

In a small saucepan, combine the first four ingredients.

Stir over medium-high until smooth and erythritol is dissolved.

Remove from heat.

Stir in remaining ingredients.

Top warm cookies with glaze, and enjoy!

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.

It was awesome.

OR, make extra, don’t thin it out, and stick it in the fridge.

It’s hazelnut mocha fudge! Seriously!