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!