Best 4 Healthy Persimmon Cookies Recipes
Persimmons, with their vibrant orange hue and sweet, slightly tart flavor, are a delightful seasonal fruit that can be enjoyed in various culinary creations. Among these creations, persimmon cookies stand out as a delectable treat that combines the unique flavors of persimmons with the comforting goodness of freshly baked cookies. If you're looking for a healthier alternative to traditional cookie recipes, this article will guide you through the delightful journey of creating "healthy persimmon cookies." These cookies not only offer a burst of fruity flavor but also provide a nutritious twist on a classic dessert. Embark on this culinary adventure, and discover the perfect recipe to satisfy your sweet cravings while nourishing your body.
Check out the recipes below so you can choose the best recipe for yourself!
PERSIMMON COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the shortening and sugar. Add egg and vanilla; mix well.
- Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
- Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
- Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 12.6 g, Cholesterol 3.9 mg, Fat 3.9 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 44.5 mg, Sugar 6.1 g
HEALTHY PERSIMMON COOKIES RECIPE
This is a modified recipe of my favorite desert: persimmon cookies. I lowered its fat and sugar content and I increased its fiber, making these cookies an ideal breakfast or snack meal for people who want to enjoy great cookies and still want to live by the rules of a healthy diet. Possible substitutions: Instead of persimmon pulp you can use Organic reduced-sugar Apricot preserve. Instead of sour cream use buttermilk. You can try eliminating the whole grain flour altogether. Once you'll try them you'll get hooked!
Provided by home728
Categories Dessert
Time 45m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter and mix with brown sugar, pulp, and egg together.
- Add salt, vanilla extract and cinnamon, mix well.
- Add flour, nuts and raisins and the sourcream, mix well.
- Add baking soda, Psyllium fiber and the Quick Oats. Continue mixing.
- Add nonfat milk. Mix well.
- Spoon drop onto greased cookie sheet and bake at 325°F oven for 20-25 minutes.
Nutrition Facts : Calories 87.6, Fat 2.7, SaturatedFat 1.4, Cholesterol 14.2, Sodium 97, Carbohydrate 14.4, Fiber 1.2, Sugar 7.2, Protein 2
PERSIMMON COOKIES I
These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!
Provided by P. Tindall
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Dissolve baking soda in persimmon pulp and set aside.
- Sift flour, spices and salt together, set aside.
- Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
- Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 30.1 g, Cholesterol 23.9 mg, Fat 9.9 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 176.2 mg, Sugar 16.1 g
PERSIMMON COOKIES
After making 3 different types of persimmon cookies today, these were clearly the favorites. Katherine Hakins Armstrong won the Indianapolis Star's 2005 Holiday Cookie Contest with this recipe. I used a mixture of chopped dates, dried apricots, and raisins, as I did not have enough raisins to make 1 cup. You may want to reduce the oven temperature as I found my cookies darkened too quickly at 375. I would also suggest using a lightly greased cookie sheet. Recipe listed is the original recipe.
Provided by cookiedog
Categories Drop Cookies
Time 1h10m
Yield 5-6 dozen
Number Of Ingredients 13
Steps:
- In a large mixing bowl, cream together the sugar and shortening. Add the persimmon pulp and egg. Set aside.
- Sift together the flour, soda, salt, nutmeg, cinnamon, and cloves.
- Combine dry ingredients with persimmon mixture and blend well.
- Add raisins and nuts.
- Drop by teaspoonfuls on cookie sheet. Bake at 375 for 15 minutes. Remove from cookie sheet and dip in powdered sugar.
Nutrition Facts : Calories 851.7, Fat 37.4, SaturatedFat 7, Cholesterol 37.2, Sodium 504.1, Carbohydrate 124.8, Fiber 4.2, Sugar 77.9, Protein 10.9
Tips:
- Choose ripe persimmons: Look for persimmons that are soft and slightly wrinkled, with a deep orange color. Avoid persimmons that are hard or have green spots.
- Use a food processor or blender: This will help to create a smooth and even cookie dough. If you don't have a food processor or blender, you can mash the persimmons by hand, but it will take a little longer.
- Chill the dough before baking: This will help the cookies to hold their shape and prevent them from spreading too much. If you don't have time to chill the dough, you can bake the cookies immediately, but they may not be as firm.
- Don't overbake the cookies: Persimmon cookies are best when they are slightly soft and chewy. If you overbake them, they will become dry and crumbly.
Conclusion:
Persimmon cookies are a delicious and healthy treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. Persimmons are a good source of vitamins A and C, as well as potassium and fiber. They are also low in calories and fat. So, next time you are looking for a healthy and delicious snack, give persimmon cookies a try.
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