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!
- 59.14 ml butter
- 118.29 ml sugar
- 236.59 ml persimmon pulp
- 1 egg
- 118.29 ml whole wheat flour
- 1.23 ml salt
- 4.92 ml baking soda
- 14.79 ml sour cream or 14.79 ml buttermilk
- 118.29 ml nonfat milk
- 2.46 ml cinnamon
- 177.44 ml raisins
- 4.92 ml vanilla extract
- 236.59 ml psyllium husks (Trader Joe's)
- 473.18 ml 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.