Prep 20 mins
Cook 25 mins
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!
- 1⁄4 cup butter
- 1⁄2 cup sugar
- 1 cup persimmon pulp
- 1 egg
- 1⁄2 cup whole wheat flour
- 1⁄4 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon sour cream or 1 tablespoon buttermilk
- 1⁄2 cup nonfat milk
- 1⁄2 teaspoon cinnamon
- 3⁄4 cup raisins
- 1 teaspoon vanilla extract
- 1 cup psyllium husks (Trader Joe's)
- 2 cups quick oats
- 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.