Monday, April 23, 2012

Jam Dots

Welcome to dessert week! Though I do have quite the sweet tooth, we try to focus on healthful recipes the majority of the time. Luckily, these delicious jam dots fit the bill perfectly. We were introduced to this recipe by our lovely friends J&G. I have to say, they are some of the tastiest and most substantial cookies I've ever had. They definitely don't fall into the low-calorie camp, but they are packed with the nutritious goodness of nuts and whole grains, and I feel completely satisfied after eating just one (I'll admit, that's not often the case with other kinds of cookies). The recipe is extremely versatile--feel free to change up the nuts and spices, throw in some chocolate chips, etc. And with a food processor, they come together very quickly.

Jam Dots
Makes 12 large cookies

  • 1 cup almonds, pecans and/or walnuts
  • 1 cup oats
  • 1 cup whole wheat flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (or a generous pinch of other favorite spices: ginger, cloves, cardamom...)
  • Scant 1 teaspoon salt
  • 1/2 cup maple syrup
  • 1/2 cup oil (unrefined coconut oil is recommended if you have it, but canola or other neutral vegetable oil works just fine)
  • 2 TB jam
  1. Preheat oven to 350F.
  2. Process oats and nuts in a food processor until fairly smooth.
  3. Transfer to a bowl. Stir in whole wheat flour, spices, and salt.
  4. Add maple syrup and oil; mix well.
  5. Form batter into ~1.5" balls on a cookie sheet.
  6. Push a thumbprint gently into each ball.
  7. Fill each thumbprint with about 1/2 tsp of jam.
  8. Bake for 15 minutes.
  9. Remove from oven and let sit 5 minutes before eating.

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