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Persimmon Cookies I

Reviewed: Jan. 8, 2014
I've made this recipe a few times now and everyone in my family loves it! I have tweaked the recipe quite a bit though to make it more healthier. I used 4 persimmons, instead of 2 cups of flour, I used 1 cup whole wheat pastry flour and 1 cup almond flour, coconut oil instead of butter and coconut palm sugar in place of white sugar and lastly 2 eggs instead of 1 egg because I like the cake like consistency!! These turn out amazing each time (I bake them on parchment lined baking sheet) thank you so much for sharing the recipe!!
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