- Portion size 36 servings
- Credits : SPLENDA®
Ingredients
Method
In food processor, finely grind hazelnuts; set aside.
In large bowl, beat butter with SPLENDA® Brown Sugar Blend until light; beat in maple syrup and maple extract. Stir in oats and flour. Roll 1 tbsp (15 mL) of mixture into balls; roll in nuts to coat. Flatten slightly; place, about 1 inch (2.5 cm) apart, on baking sheets. Refrigerate for 30 minutes or until chilled.
Bake in 350°F (180°C) oven for about 10 minutes or until puffed and set. Let cool for 1 minute. Transfer to racks; let cool completely.
Nutritional facts Per cookie: about
- Sodium 37 mg
- Protein 1 g
- Calories 99.0
- Total fat 7 g
- Cholesterol 14 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
