Low Carb Persimmon Cookies

Name: Low Carb Persimmon Cookies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 24 cookies, 24 serving(s)
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)

Submitted by d.rae

"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."

Download

Ready In:: 40mins
Ingredients:: 13
Yields:: 24 cookies
Serves:: 24

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

Preheat oven to 350 degrees.
Grease cookie sheet or use parchment paper.
Peel and stem the persimmons then process them in food processor or blender.
Blend all dry ingredients together. Beat in eggs and persimmon pulp.
Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 20-25 minutes in preheated oven. Cool for 5 minutes before removing to cooling rack.
Options: Add chocolate chips, nuts or/and raisins as desired.

Questions & Replies

Got a question? Share it with the community!

Reviews

I absolutely love this cookie, my mother loves it, my children love it and my grandchildren love it. The best is.... that it is good for you!!!

deb.johnson9