Tested till perfect Maple Oatmeal Hazelnut Shortbread

Maple Oatmeal Hazelnut Shortbread

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: SPLENDA®

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 36 cookies


  • 3/4 cup 3/4cuphazelnuthazelnuts
  • 1 cup 1cupbutter, softened
  • 1/4 cup 1/4cuppacked Splenda® Brand Brown Sugar Blend
  • 2 tbsp 2tbspmaple syrup
  • 1/2 tsp 1/2tspmaple extract
  • 1-1/2 cups 1-1/2cupsquick-cooking rolled oats, not instant
  • 1 cup 1cupall-purpose flour
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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.

Additional information :
Developed by the Canadian Living Test Kitchen

Nutritional Information Per cookie: about

cal 99 pro 1g total fat 7g sat. fat 3g
carb 8g fibre 1g chol 14mg sodium 37mg
Sugars 1g
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