Persimmon Party Cookies
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| Meal type | Dessert |
Ingredients
- 2 cups persimmon pulp ((from about 4 medium persimmons))
- 1 cup coconut palm sugar
- 1 cup Z Sweet
- 4 tablespoons (1⁄2 stick) unsalted butter ((preferably organic), at room temperature)
- 1/2 cup coconut oil, melted
- 2 Large Eggs ((preferably cage free))
- 2 Egg Whites ((preferably from cage free eggs))
- 3 1/2 cups whole wheat flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 1/4 cup chopped walnuts
- 1 cup raisins
About This Recipe
We had a huge persimmon tree on our ranch and when they were ripe my grand- mother would simply dig a spoon into one and enjoy it as if it were a cup of pud- ding. She also used them to make smoothies. However I liked them best in her famous persimmon cookies. I’ve altered her original recipe here to offer a lighter, lower-sugar version and I must admit they taste just as delicious as Nonna’s.
Nutrition facts per 3-cookie serving: 140 calories, 3 grams protein, 17 grams carbohydrates, 7 grams fat
Makes 60 Miniature cookies
PFC Hint: Indulge after a PP meal or omit the carb from a PC meal.
Directions
| Step 1 | |
| Preheat the oven to 375°F. | |
| Step 2 | |
| Combine the persimmon pulp, sugar, Zsweet, butter, and coconut oil in a blender and process until well blended but not frothy. Pour into a medium bowl. Slowly whisk in the eggs and egg whites. | |
| Step 3 | |
| Stir together the flour, baking powder, cinnamon, and nutmeg and baking powder in a separate medium bowl. Add to the persimmon mixture and mix well. Fold in the walnuts and raisins. | |
| Step 4 | |
| Drop the batter by the teaspoonful about 1 inch apart onto an ungreased baking sheet. | |
| Step 5 | |
| Bake until the cookies are golden brown, about 15 minutes. The cookies should be a little soft so be careful to not over bake. | |
| Step 6 | |
| Cool on the baking sheets for 10 minutes then transfer to a rack to cool completely. | |