I love spice cookies during the holiday season! But eating a lot of sweets during this time of year can get out of control pretty quickly. So it's always good if you can use real fruit when baking to substitute for some of the sugar. And, of course, using whole grain flour like oat flour can help to make those delicious calories count for something good! I found a delicious persimmon cookie recipe online (see original recipe here); I just made a few modifications to it in order to make the cookies a little bit healthy while still maintaining the yummy flavor...
- 2 ripe hachiya persimmons (tip: these persimmons need to be super soft and often black when they are ripe, ask your grocer how to test for ripeness if you are not sure)
- 1 teaspoon baking soda
- 1 3/4 cups oat flour
- 1/4 cup almond flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 egg
- 1 cup brown sugar
- 1/2 cup butter
- 1 cup chopped pecans
INGREDIENTS:Preheat oven to 350 degrees.
Remove skin from persimmons and puree. Dissolve baking soda in persimmon pulp and set aside.
Sift flour, spices and salt together, set aside.
Cream together butter and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts.
Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
Makes about 2 dozen depending on how large you make your cookies.