Nothing beats delicious, beautiful homemade cookies during the holidays – but too often, those cookies are loaded with sugar and other ingredients our bodies don’t need. But don’t despair; with just a little creativity, it’s easy to make cookies so delicious and pretty you’ll be proud to serve them to family and friends. Try this recipe for Jam Dot Cookies – they have a festive look, melt-in-your-mouth flavor, and contain no sugar or dairy products. That’s right – they’re diabetic and vegan safe. Almost anyone can enjoy these cookies, and believe me, they will! Make a batch for your next holiday get-together, and you’re sure to be asked for the recipe!
The secret ingredients in this healthier take on a holiday favorite are tofu and sugar substitute. Tofu is great to bake with; it acts as an egg substitute, takes on the flavors it’s surrounded with in a recipe, and keeps your baked goods from getting dry inside. Sugar substitute adds the desired sweetness, but unlike real sugar, won’t help your cookies brown. If you’d like you cookies to come out a nice golden brown, brush them with soymilk before you put them in the oven.
Sugar Free Jam Dot Cookies
1/3 cup sugar-free jam or jelly, any flavors
1/2 lb medium-firm tofu, mashed
1/2 cup walnut pieces
1/2 cup oil
2 cups Splenda
2 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
4 cups flour
soymilk for brushing over (optional)
Preheat the oven to 350 degrees. Put the tofu and walnuts in a blender and blend until smooth and creamy, scraping down the sides with a rubber spatula to make sure everything gets well blended. Pour the blended mixture into a large mixing bowl and stir in the oil, Splenda, vanilla, salt, soda and flour. Mix well with an electric mixer.
Roll the dough into 1-1/2″ balls and place them 2″ apart on greased cookie sheets. Press your thumb into the center of each ball, leaving a dent. Brush with soymilk for extra browning if desired. Bake for 10 minutes. Remove the cookies from the oven and and drop about 1/4 teaspoon of jam into each dent. Return to the oven for 2-3 more minutes. Allow to cool thoroughly before storing.
Makes about 48 jam dot cookies. Store with wax paper between layers of cookies so they don’t stick to each other.
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