Almond Flour Persimmon Cookie Food

PERSIMMON ALMOND COOKIES

Steps:

• In a small skillet heat the butter over medium heat and cook for 5-8 minutes until the butter starts to brown and smells nutty, then set aside to cool.
• In a large mixing bowl, stir together almond meal, almonds, persimmons, baking powder, salt, and sugar.
• Lightly beat the egg, pour in the cooled brown butter and vanilla and then add the dry ingredients and mix until just combined.
• Chill in the fridge for at least 30 minutes.
• Pre-heat the oven to 375 degrees. Shape the dough into 1-inch balls, place on a baking sheet about 1½ inches apart. Press down lightly to flatten a bit.
• Bake for 9-12 minutes until the edges start to brown. Let cool slightly before serving.

ALMOND FLOUR CHOCOLATE CHIP COOKIES

Steps:

• Evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Whisk the almond flour, baking soda and salt together in a large bowl. Beat the butter and brown sugar in another bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs to the butter mixture one at a time, beating after each addition to incorporate, then beat in the vanilla. Reduce the speed to low, add the flour mixture and beat until just incorporated. Fold in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet, spacing them 2 inches apart. Roll each into a ball with slightly wet hands, then sprinkle the top of each ball with some sea salt. Bake until the cookies are golden but still soft in the center, 10 to 12 minutes. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, about 30 minutes.

ALMOND FLOUR STEVIA COOKIES

Steps:

• Preheat oven to 300°F.
• Soften real butter.
• combine soft butter and remaining ingredients.
• electric mix until smooth.
• form 16 balls and place on ungreased cookie sheet.
• bake 20 minutes, stopping at 7 minutes to flatten with fork.

PERSIMMON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the shortening and sugar. Add egg and vanilla; mix well.
• Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
• Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
• Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.