2 egg whites
1/2 teaspoon vanilla extract
1/3 cup Splenda Brown Sugar Blend or 3/4 cup brown sugar
2 ounces hazelnuts — toasted and coarsely chopped (about 1 cup)
1/3 cup semisweet chocolate chips
Preheat oven to 350. Line cookie sheets with parchment or Silpat.
In a medium bowl, beat egg whites until stiff peaks form. Beat in vanilla and brown sugar blend or brown sugar. Fold in nuts and chips.
Line a cookie sheet with parchment paper. Drop dough on paper with a rounded teaspoon. Bake for about 15 minutes or until golden. Remove from oven and let cookies cool on baking sheet. If you’d prefer a crispier cookie, turn off heat in oven and let cookies sit in closed oven for a while. These freeze very well.
Makes 18 Cookies