Low Carb Persimmon Cookies

• 1/4 cup golden flax seed meal
• 2 tablespoons wheat bran
• 1/2 cup coconut flour
• 1/4 cup almond flour
• 1/4 cup soy flour
• 1 cup artificial sweetener (Splenda)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon clove
• 1/2 teaspoon cinnamon
• 2 eggs (beaten)
• 4 persimmons (2 cups)

1. Preheat oven to 350 degrees.
2. Grease cookie sheet or use parchment paper.
3. Peel and stem the persimmons then process them in food processor or blender.
4. Blend all dry ingredients together. Beat in eggs and persimmon pulp.
5. Drop by rounded spoonfuls onto the prepared cookie sheet.
6. Bake for 20-25 minutes in preheated oven. Cool for 5 minutes before removing to cooling rack.
7. Options: Add chocolate chips, nuts or/and raisins as desired.

golden flax, bran, coconut flour, almond flour, soy flour, splenda, baking soda, salt, nutmeg, clove, cinnamon, eggs, persimmons

Taken from www.food.com/recipe/low-carb-persimmon-cookies-338294 (may not work)