Lori's Corner: Jam Dot Cookies (Dec 2014)

You can see Lori's Corner on the website at www.teempt.com/loris_corner.html

T'is the season for over-indulgence! There is no stopping it, the holidays are here. Bring on the office parties, family gatherings and cookie exchanges! It is very easy to lose sight of our health and fitness goals this time of year. With a few simple steps, you can enjoy the holidays without packing on the pounds.


1. Do not skip meals the day of the party (or ever!). Skipping meals commonly leads to overeating as well as slowing down the metabolism. Enjoy a healthy snack before you go to the party.

2. Portion control. We are often faced with a plethora of foods that we would normally never eat. Have a small taste of everything but do not go back for seconds!

3. Avoid liquid calories. Limit yourself to 1-2 alcoholic drinks. Then choose to sip on sparkling or tonic water. Add fresh fruit to it for some flavor!

4. Bring a healthy dish or dessert to share. Check out the recipe below for Jam Dot cookies. These little circles of deliciousness are packed with protein, fiber and are lower in sugar!




Jam Dot Cookies

Yield: approximately 20 cookies (about 2 inches)
Preheat oven to 350*

1 cup almonds, ground to fine meal
1 cup whole wheat pastry flour
1 cup rolled oats, ground to fine meal
1/4 teaspoon ground cinnamon
1/2 cup organic canola oil OR melted butter
1/2 cup maple syrup
pinch sea salt
Raspberry, strawberry or apricot jam (about 1/2 cup)

1. Line 2 half sheet trays with parchment paper.
2. Combine almonds, flour, oats and cinnamon in food processor. Process until all ingredients resemble fine meal.
3. In small bowl, whisk oil or butter, maple syrup and sea salt. Pour through the feed tube of processor and mix until all ingredients are well combines.
4. Using a 1-ounce ice cream scoop, scoop cookies onto baking sheet 2 inches apart. Using 1/4 teaspoon measure, make indentation in the middle of cookie.
5. Fill indentation with about 1/2 teaspoon of jam and bake 15-20 minutes or until golden brown.
* Whole wheat pastry flour can be substituted with 3/4 cup whole wheat flour and 1/4 cup all-purpose flour
Recipe courtesy of the Natural Gourmet Institute