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.
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!
This flourless peanut butter cookie recipe is excellent and so easy to make. Your kids will love it and you will too! Because this recipe contains no flour, the true taste of the peanut butter comes through loud and clear! I hope you will enjoy these cookies as much as I do!
I know... Not ANOTHER chocolate chip cookie recipe... BUT, you'll find that these are sheer perfection, large bakery-style, thick and chewy, cookies that taste as good as they look with a fool-proof set of instructions. It was pointed out to me that this recipe is from Baking Illustrated, perhaps so as I wrote down the ingredients from a morning show years ago! Thanks for letting me know.
My sister's co-worker brought these to a party and they were quite a hit. I don't know where the recipe came from originally.
"Bark" is an artificial chocolate or vanilla candy coating/confectioner's coating used to make a treat called almond bark and can be found at most grocery stores near the chocolate chips.
You can use chocolate chips and white chocolate chips if you don't have almond bark, but I have found that almond bark melts better and is easier to work with.
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