Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped hazelnuts

  2. 1/2 cup canola oil

  3. 2/3 cup SPLENDA No Calorie Sweetener, Granulated

  4. 3 tablespoons white granulated sugar

  5. 2 large eggs

  6. 3 tablespoons sugar free hazelnut syrup

  7. 2 cups all-purpose flour

  8. 3/4 teaspoon baking powder

  9. 1/2 teaspoon baking soda

  10. 1/3 cup nonfat dry milk

  11. 2 tablespoons Mini Chocolate Chips, melted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C). Spray a cookie sheet or jellyroll pan with baking spray and set aside. Spread hazelnuts in a shallow pan and toast in preheated 350°F (175°C) oven for 7 to 10 minutes. Remove hazelnuts from the oven and cool. Mix the oil, SPLENDA Granulated Sweetener and sugar together in a large mixing bowl. Add eggs, one at a time, mixing well after each addition. Add hazelnut syrup and mix well. Set aside. Mix flour, baking powder, baking soda, and nonfat dry milk in a medium mixing bowl. Pour the flour mixture into the oil and egg mixture and stir until blended. Add hazelnuts and mix until just blended. Refrigerate dough 1 hour or until stiff. Divide dough in half. Roll each half into a log approximately 3 1/2-inches wide by 12 inches long. Place the logs on the prepared sheet 2 inches apart. Bake in a preheated 350°F (175°C) oven for 20 to 25 minutes. Remove from oven and cool for 5 minutes. Cut the loaves with a sharp knife into 48 slices, approximately 1/2-inch wide. Cool completely. If desired, lay slices on their sides and drizzle with melted chocolate chips. Store in airtight containers. Cookies will stay fresh up to 5 days.


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