Low Carb Persimmon Cookies Recipe

Name: Low Carb Persimmon Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 350 degrees.
2
Grease cookie sheet or use parchment paper.
3
Peel and stem the persimmons then process them in food processor or blender.
4
Blend all dry ingredients together. Beat in eggs and persimmon pulp.
5
Drop by rounded spoonfuls onto the prepared cookie sheet.
6
Bake for 20-25 minutes in preheated oven. Cool for 5 minutes before removing to cooling rack.
7
Options: Add chocolate chips, nuts or/and raisins as desired.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup golden flax seed meal, 2 tablespoons wheat bran, 1/2 cup coconut flour, 1/4 cup almond flour, and more.

Yes, Low Carb Persimmon Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low Carb Persimmon Cookies

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