Dairy Free Persimmon Pecan Cookies Recipes
DAIRY-FREE PERSIMMON PECAN COOKIES
This is a simple yet great recipe for persimmons. This recipe can be altered in many ways depending on your taste and dietary needs and restrictions. I personally love these light, delicious, guilt-free cookies. Depending on dietary needs and restrictions, substitutions may be used.
Provided by sama_ray
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 30m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Stir baking soda into the persimmon puree in a small bowl; set aside.
- Mix flour, cinnamon, nutmeg, cloves, and salt together in a bowl.
- Beat margarine, honey, agave nectar, and applesauce together in a large bowl. Slowly beat the persimmon mixture into the margarine mixture. Gradually stir flour mixture into the persimmon mixture. Fold dates, pecans, and lemon zest into the mixture.
- Drop cookie dough by the spoonful onto the prepared baking sheets.
- Bake in the preheated oven until the edges are golden, 15 to 17 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 21.3 g, Fat 5.8 g, Fiber 2.3 g, Protein 1.7 g, SaturatedFat 0.8 g, Sodium 116.7 mg, Sugar 12.8 g
LOW CARB PERSIMMON COOKIES
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
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
DAIRY-FREE PERSIMMON PECAN COOKIES
This is a simple yet great recipe for persimmons. This recipe can be altered in many ways depending on your taste and dietary needs and restrictions. I personally love these light, delicious, guilt-free cookies. Depending on dietary needs and restrictions, substitutions may be used.
Provided by sama_ray
Categories Pecan Desserts
Time 30m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Stir baking soda into the persimmon puree in a small bowl; set aside.
- Mix flour, cinnamon, nutmeg, cloves, and salt together in a bowl.
- Beat margarine, honey, agave nectar, and applesauce together in a large bowl. Slowly beat the persimmon mixture into the margarine mixture. Gradually stir flour mixture into the persimmon mixture. Fold dates, pecans, and lemon zest into the mixture.
- Drop cookie dough by the spoonful onto the prepared baking sheets.
- Bake in the preheated oven until the edges are golden, 15 to 17 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 21.3 g, Fat 5.8 g, Fiber 2.3 g, Protein 1.7 g, SaturatedFat 0.8 g, Sodium 116.7 mg, Sugar 12.8 g
HEALTHY PERSIMMON COOKIES RECIPE
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
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
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