Ingredients for Low Carb Persimmon Cookies
- Flax Seed Meal
- Wheat Bran
- Coconut Flour
- Almond Flour
- Soy Flour
- Artificial Sweetener
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- Clove
- 1 teaspoon ground cinnamon
- 2 large eggs
- 2 large ripe persimmons (about 1 cup pulp)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Low Carb Persimmon Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Low Carb Persimmon Cookies
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Peel and stem 2 large persimmons. Process in a food processor or blender until smooth (about 1 cup of pulp).
- In a medium bowl, whisk together 1 ½ cups almond flour, ½ cup coconut flour, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt, and ½ cup granulated sugar substitute (erythritol or similar).
- In a separate bowl, beat 2 large eggs until light and fluffy. Stir in the persimmon pulp.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Drop by rounded tablespoons onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Add ½ cup chocolate chips, chopped nuts, and/or ½ cup raisins to the batter before baking.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
0g
Fat
1g
Carbs
0g
