This recipe for persimmon cookies results in a cookie with a cake-like consistency that is somewhat addictive. Make them with chocolate chips, raisins, and nuts for a flavor-packed sweet treat.
Have lots of persimmons? Give this recipe for persimmon granola a try, too!
Old fashioned persimmon cookies
This persimmon cookie recipe is from my childhood. Since I don’t have a persimmon tree anymore, I hadn’t made them in quite awhile. Note that if you’d like to try this recipe but don’t have easy access to persimmons, you can make them with pumpkin puree.
When a friend of mine contacted me to I tell me that her persimmon tree was overloaded, inviting me to come take as many as I could use, of course I jumped at the chance. Preventing those persimmons from going to waste and my favorite persimmon cookies? I was in!
Related: Growing Persimmons: The Best Varieties for a Picky Palate
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Working with persimmons
Choose very ripe fuyu persimmons or a custard-like American persimmon for these persimmon cookies. Slice the stem from the top of each persimmon and use a spoon to scoop pulp into the bowl of a food processor fitted with a plastic blade. Pulse until the persimmon flesh is a fairly smooth consistency.
I opted to do this with the seeds intact, then I picked the seeds out of the pulp. I found this easier to do than removing seeds before processing, but that’s me. If you’d prefer, you can remove the persimmon seeds before you process the pulp.
You could also use a sieve or food mill for this.
Making persimmon cookies
This recipe produces a cake-like cookie that holds together well. They’re good for packing up as gifts — a little bit of travel won’t do them any harm. They freeze well, too; I like to keep some in the freezer to pull out for unexpected company. Pair these with
★ Did you make these persimmon cookies? Don’t forget to give them a star rating below! ★
Old Fashioned Persimmon Cookies
Try an unusual fruit in a traditional recipe and see what you think! These persimmon cookies are a favorite here.
Ingredients
- 1 cup granulated organic cane sugar
- 1/2 cup organic brown sugar
- 1/2 cup butter
- 1/4 cup extra light olive oil , or coconut oil
- 2 cups persimmon pulp**, (or pumpkin puree)
- 2 tsp. baking soda
- 2 eggs
- 4 cups unbleached organic all-purpose flour, (the same amount of oat flour works beautifully if you're avoiding wheat)
- 1 T. pumpkin pie spice
- 3 cups add-ins: chocolate chips, nuts, shredded coconut, raisins
Instructions
- Cream together sugar, butter, and oil.
- Stir in persimmon pulp, baking soda, and eggs. Add flour and spices.
- Once those are combined, stir in your favorite add-ins.
- Place by teaspoonful onto cookie sheet and bake for 12-14 minutes at 350ºF. Cool on wire racks.
Notes
The resulting cookie is very cake-like and---my family concurs---tasty. Now, what if you don't have persimmons? Pumpkin puree is a very comparable substitute. (Here's how to make your own.)
**To make persimmon pulp: Slice the stem from the top of each persimmon and use a spoon to scoop pulp into the bowl of a food processor fitted with a plastic blade. Pulse until the persimmon flesh is a fairly smooth consistency. I opted to do this with the seeds intact, then I picked the seeds out of the pulp. I found this easier to do than removing seeds before processing. Don’t have a processor? No worries. Just use a bowl and a potato masher.
Nutrition Information:
Yield: 48 Serving Size: 1 gramsAmount Per Serving: Calories: 93Total Fat: 3gSaturated Fat: 2gUnsaturated Fat: 0gCholesterol: 11mgSodium: 77mgCarbohydrates: 14gSugar: 6gProtein: 1g
More cookie recipes for your baking pleasure:
- Homemade oatmeal cookies
- Chocolate cut-out cookies
- Chocolate-dipped (or not) sugar cookies
- Easy ginger cookies with fresh ginger
- Gluten free chocolate chip cookies
Originally published in October 2013; this post has been updated.
Aloha! I’m Kris Bordessa, 
I have question about the Persimmon cookie recipe – it says to add the baking soda with the persimmon pulp and eggs. I usually add the baking soda with the dry ingredients so it doesn’t clump up. Is there a reason to add it with the persimmon? Will it come out the same if I make it added to the dry ingredients? Thanks!!
I can’t imagine it would make a difference. That’s usually how I do it, too. This is just the way the original recipe came to me.
too much sugar!!
I make mine with 1/4 cup honey to 1/2 cup butter, much healthier, the persimmons are so sweet as it is
I always encourage people to play with recipes to suit their own tastes.
My mother in law loves persimmons! If I can ever find some I’ll definitely be making this recipe for her. Thanks for sharing!
Great recipe!
A fun, easy to make treat.
Thank You for sharing this cookie recipe!