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.

Ingredients

24 serv.

golden flax seed meal↗1⁄4 cup
wheat bran↗2 tablespoons
coconut flour↗1⁄2 cup
almond flour↗1⁄4 cup
soy flour1⁄4 cup
artificial sweetener (Splenda)↗1 cup
baking soda↗1 teaspoon
salt↗1⁄2 teaspoon
nutmeg↗1⁄2 teaspoon
clove↗1⁄2 teaspoon
cinnamon↗1⁄2 teaspoon
eggs (beaten)↗2
persimmons4
2 cups

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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