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Low Carb Persimmon Cookies

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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.”
READY IN:
40mins
SERVES:
24
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

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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