Low Carb Persimmon Cookies |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Mom loved to pick the mushy fruit from tree out back to bake the moist, delicious cookies. Now it's my turn. I have substituted the ingredients from the original full carb recipe handed down from Mom. Sorry Mom, but I think you would agree that this recipe is just as good. Ingredients:
1/4 cup golden flax seed meal |
2 tablespoons wheat bran |
1/2 cup coconut flour |
1/4 cup almond flour |
1/4 cup soy flour |
1 cup artificial sweetener (splenda) |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon nutmeg |
1/2 teaspoon clove |
1/2 teaspoon cinnamon |
2 eggs (beaten) |
4 persimmons (2 cups) |
Directions:
1. Preheat oven to 350 degrees.
2. Grease cookie sheet or use parchment paper.
3. Peel and stem the persimmons then process them in food processor or blender.
4. Blend all dry ingredients together. Beat in eggs and persimmon pulp.
5. Drop by rounded spoonfuls onto the prepared cookie sheet.
6. Bake for 20-25 minutes in preheated oven. Cool for 5 minutes before removing to cooling rack.
7. Options: Add chocolate chips, nuts or/and raisins as desired.
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