Persimmon Party Cookies
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.Print Pin Rate
- 2 cup persimmon pulp from about 4 persimmons
- 1 cup coconut palm sugar
- 1 cup Z Sweet
- 4 tablespoon (1⁄2 stick) unsalted butter preferably organic
- 1/2 cup coconut oil, melted
- 2 large Eggs
- 2 Egg Whites
- 3 1/2 cup whole wheat flour
- 2 teaspoon baking powder
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 1/4 cup chopped walnuts
- 1 cup raisins
- Preheat the oven to 375°F.
- 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.
- 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.
- Drop the batter by the teaspoonful about 1 inch apart onto an ungreased baking sheet.
- Bake until the cookies are golden brown, about 15 minutes. The cookies should be a little soft so be careful to not over bake.
- Cool on the baking sheets for 10 minutes then transfer to a rack to cool completely.
Makes 60 Miniature cookies PFC Hint: Indulge after a PP meal or omit the carb from a PC meal.
Serving: 3cookies | Calories: 140kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g