Low Carb Persimmon Cookies Recipes

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LOW CARB PERSIMMON COOKIES



Low Carb Persimmon Cookies image

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.

Provided by d.rae

Categories     Drop Cookies

Time 40m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 13

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)

Steps:

  • 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.

Nutrition Facts : Calories 22.7, Fat 1.2, SaturatedFat 0.2, Cholesterol 17.6, Sodium 107.4, Carbohydrate 2.3, Fiber 0.5, Sugar 0.1, Protein 1.2

HEALTHY PERSIMMON COOKIES RECIPE



Healthy Persimmon Cookies Recipe image

This is a modified recipe of my favorite desert: persimmon cookies. I lowered its fat and sugar content and I increased its fiber, making these cookies an ideal breakfast or snack meal for people who want to enjoy great cookies and still want to live by the rules of a healthy diet. Possible substitutions: Instead of persimmon pulp you can use Organic reduced-sugar Apricot preserve. Instead of sour cream use buttermilk. You can try eliminating the whole grain flour altogether. Once you'll try them you'll get hooked!

Provided by home728

Categories     Dessert

Time 45m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 14

1/4 cup butter
1/2 cup sugar
1 cup persimmon pulp
1 egg
1/2 cup whole wheat flour
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon sour cream or 1 tablespoon buttermilk
1/2 cup nonfat milk
1/2 teaspoon cinnamon
3/4 cup raisins
1 teaspoon vanilla extract
1 cup psyllium husks (Trader Joe's)
2 cups quick oats

Steps:

  • Melt butter and mix with brown sugar, pulp, and egg together.
  • Add salt, vanilla extract and cinnamon, mix well.
  • Add flour, nuts and raisins and the sourcream, mix well.
  • Add baking soda, Psyllium fiber and the Quick Oats. Continue mixing.
  • Add nonfat milk. Mix well.
  • Spoon drop onto greased cookie sheet and bake at 325°F oven for 20-25 minutes.

Nutrition Facts : Calories 87.6, Fat 2.7, SaturatedFat 1.4, Cholesterol 14.2, Sodium 97, Carbohydrate 14.4, Fiber 1.2, Sugar 7.2, Protein 2

PERSIMMON COOKIES IV



Persimmon Cookies IV image

These homemade persimmon cookies taste great and are easy to make.

Provided by Andrea

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h30m

Yield 36

Number Of Ingredients 8

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup butter
2 cups white sugar
2 eggs
2 cups persimmon pulp

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Whisk the flour, baking soda, cinnamon, and ginger in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the persimmon pulp. Mix in the flour mixture until just incorporated. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
  • Bake in the preheated oven until slightly puffed and golden brown, about 12 minutes. Cool on the pan for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 26.2 g, Cholesterol 23.9 mg, Fat 5.6 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 3.3 g, Sodium 110.6 mg, Sugar 11.2 g

PERSIMMON COOKIES II



Persimmon Cookies II image

This is a good recipe for persimmon cookies. These cookies are wonderfully sweet and delicious.

Provided by Bonnie

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 36

Number Of Ingredients 11

2 ripe persimmons, pureed
1 cup white sugar
½ cup butter
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line one baking sheet with parchment paper.
  • Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.
  • Cream the butter or margarine with the sugar. Beat in the egg and persimmons. Add the flour mixture and mix until combined, stir in the chopped nuts. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet.
  • Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.

Nutrition Facts : Calories 94.9 calories, Carbohydrate 11.9 g, Cholesterol 11.9 mg, Fat 4.9 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 87.7 mg, Sugar 5.7 g

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