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!
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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
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- 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
- 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.
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 grams
Amount 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.