Maple Oatmeal Hazelnut Shortbread Recipe

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.


  • 3/4 cup (180 mL) hazelnuts
  • 1 cup (250 mL) butter, softened
  • 1/4 cup (60 mL) packed SPLENDA® Brand Brown Sugar Blend
  • 2 tbsp (30 mL) maple syrup
  • 1/2 tsp (2 mL) maple extract
  • 1 1/2 cups (375 mL) quick-cooking rolled oats, not instant
  • 1 cup (250 mL) all-purpose flour

Nutrition information

per serving
Total Fat 7.00g
Saturated Fat 3.00g
Sodium 0.37mg
Total Carbohydrates 8.0g
Fibre 1.00g
Sugars 1.00g
Protein 1.00g

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