This recipe was inspired by an influx of Nutella related pins & my love of faux-ice cream sandwiches.
1/4 cup light butter
1/4 cup granulated sugar
1/4 cup Splenda brown sugar blend (or regular brown sugar)
1/4 cup plus 4 teaspoons Nutella
2 tablespoons fat-free egg substitute
1/2 teaspoon vanilla
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1 teaspoon cornstarch
1/2 teaspoon baking soda
2 cups Cool Whip Free, thawed
Preheat oven to 375 degrees. Spray a large baking sheet (or two!) with nonstick spray or grease with a little light butter.
In a medium bowl, combine butter and both sugars until well mixed. Add 1/4 cup Nutella, egg substitute, and vanilla extract. Mix well.
In a large bowl, combine both flours, cornstarch, baking soda, and salt. Slowly add wet mixture, using a hand mixer. Make sure to not over-mix the dough.
Evenly distribute batter into 16 balls on the baking sheet(s), about a heaping teaspoon each. Bake for about 10 minutes, or until a toothpick inserted into the center comes out clean. Leave on the baking pan for a few minutes before transferring to a wire cooling rack. Allow to cool completely.
Once cool, spread 8 cookies with 1/2 teaspoon Nutella each. Top with 2 tablespoons Cool Whip, and then add one of the plain cookies on top, creating a sandwich. Freeze at least one hour, until firm.
MAKES 8 SERVINGS