Low Carb Persimmon Cookies
Indulge in the naturally sweet, spiced flavors of fall with these Low Carb Persimmon Cookies—a deliciously guilt-free treat that’s perfect for any time of year! Made with persimmon puree and a blend of almond and coconut flours, these cookies are not only gluten-free but also keto-friendly, thanks to the use of granulated erythritol as a low-carb sweetener. Warm spices like cinnamon, nutmeg, and ginger enhance the cozy flavors, while a hint of vanilla rounds out the sweetness. Soft and slightly chewy, with the optional crunch of chopped nuts, these cookies come together in just 15 minutes of prep time and bake to perfection in under 12 minutes. Whether you're savoring them as a post-workout snack or serving them at a holiday gathering, these low-carb persimmon cookies prove that indulging can be both delicious and nourishing!
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Recipe Information
Ingredients
- 1 cup Persimmon puree
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 0.5 cup Granulated erythritol (or other low-carb sweetener)
- 1 large Egg
- 0.25 cup Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized mixing bowl, combine the almond flour, coconut flour, erythritol, cinnamon, nutmeg, ginger, baking powder, and salt. Whisk until the dry ingredients are evenly distributed.
In a separate large bowl, whisk together the persimmon puree, egg, melted butter, and vanilla extract until smooth.
Gradually fold the dry ingredients into the wet ingredients. Mix until a thick, slightly sticky dough forms.
If using chopped nuts, gently fold them into the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten the cookies slightly with the back of a spoon or your fingers, as they will not spread much during baking.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.8 g | 127% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 191.5 g | 70% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 33.3 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 128 mg | 10% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 809 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
