Low Carb Persimmon Cookies Recipes
PERSIMMON COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the shortening and sugar. Add egg and vanilla; mix well.
- Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
- Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
- Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 12.6 g, Cholesterol 3.9 mg, Fat 3.9 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 44.5 mg, Sugar 6.1 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
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
PERSIMMON COOKIES II
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
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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Jan 13, 2018 - 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.
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