Low Carb Persimmon Cookies Recipes

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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



Healthy Persimmon Cookies Recipe image

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

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

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



Persimmon Cookies II image

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

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

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



Low Carb Persimmon Cookies image

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

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)

PERSIMMON COOKIES

After making 3 different types of persimmon cookies today, these were clearly the favorites. Katherine Hakins Armstrong won the Indianapolis Star's 2005 Holiday Cookie Contest with this recipe. I used a mixture of chopped dates, dried apricots, and raisins, as I did not have enough raisins to make 1 cup. You may want to reduce the oven temperature as I found my cookies darkened too quickly at 375. I would also suggest using a lightly greased cookie sheet. Recipe listed is the original recipe.

Provided by cookiedog

Categories     Drop Cookies

Time 1h10m

Yield 5-6 dozen

Number Of Ingredients 13



Persimmon Cookies image

Steps:

  • In a large mixing bowl, cream together the sugar and shortening. Add the persimmon pulp and egg. Set aside.
  • Sift together the flour, soda, salt, nutmeg, cinnamon, and cloves.
  • Combine dry ingredients with persimmon mixture and blend well.
  • Add raisins and nuts.
  • Drop by teaspoonfuls on cookie sheet. Bake at 375 for 15 minutes. Remove from cookie sheet and dip in powdered sugar.

1 1/2 cups sugar
1/2 cup shortening
1 cup persimmon pulp
1 egg
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1 cup raisins
1 cup walnuts or 1 cup pecans
powdered sugar

PERSIMMON COOKIES I

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



Persimmon Cookies I image

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

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

PERSIMMON COOKIES

This is an old family recipe. We use the Hachiya variety of persimmons. This is a very spicy, very elegant holiday cookie. Pecans can be substituted for walnuts.

Provided by Ruth

Categories     Desserts     Cookies

Yield 48

Number Of Ingredients 15



Persimmon Cookies image

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

½ cup shortening
1 cup white sugar
1 egg
½ teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup raisins
1 cup chopped walnuts
¼ teaspoon salt
1 cup persimmon pulp

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