Low Carb Persimmon Cookies Recipes

PERSIMMON COOKIES I

Persimmon Cookies I image

These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!

Provided by P. Tindall

Categories Desserts Cookies Drop Cookie Recipes

Yield 18

Number Of Ingredients 12

Ingredients

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

Steps:

Preheat oven to 350 degrees F (180 degrees C).
Dissolve baking soda in persimmon pulp and set aside.
Sift flour, spices and salt together, set aside.
Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.

Nutrition Facts : Calories 213.6 calories, Carbohydrate 30.1 g, Cholesterol 23.9 mg, Fat 9.9 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 176.2 mg, Sugar 16.1 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

Ingredients

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

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

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)

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

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