This recipe for persimmon cookies results in a cookie with a cake-like consistency that makes it hard to stop at just one. Make them with chocolate chips, raisins, and nuts for a flavor-packed sweet treat.
Originally published in October 2013; this post has been updated.
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! (More info on growing your own persimmon tree here.)
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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.
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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.
Ingredients
Persimmons — This is a fun fruit you may have passed up at the store. Opt for ripe hachiya persimmons or fuyu persimmons. The flesh is soft and works really well in baked goods. If you have more than you can use in a recipe, freeze persimmon pulp for use later.
Brown sugar — Sometimes you just need classic flavors in delicious desserts!
Butter — I combine butter and oil in this recipe to achieve just the right texture.
Oil — You could use olive oil or coconut, whichever is your preference.
Flour — When I bake with all-purpose flour I opt for the unbleached version. Bleached flour is very white, but it’s also treated with bleaching agents that I don’t really need in my food.
Add-ins — Chocolate, raisins, nuts. Your call!
How to Make Persimmon Cookies
Cream together the butter, oil, and sugar until light and fluffy.
Stir in remaining ingredients besides your add-ins.
Now mix in those favorite little treats and shape and bake.
FAQs
What if I can’t find persimmons?
If you can’t find them at your local store, or you aren’t feeling adventurous, you can also use canned pumpkin or make your own. One can is just about 2 cups so it’s perfect for using the entire thing.
Can I make these dairy-free?
You can use vegan buttery sticks for the butter, which are meant for baking recipes just like this. Then make sure your chocolate chips are also dairy-free.
What mix-ins are good?
Reach for your favorite chocolate for sure. Nuts work well as do dried fruits like raisins or cranberries. Feel free to use 1, 2, or 3 options – just keep your total at about 3 cups for the amount of dough.
How to Store 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
Ingredients
- 1 cup granulated organic cane sugar
- ½ cup organic brown sugar
- ½ cup butter
- ¼ cup extra light olive oil or coconut oil
- 2 cups pureed persimmon pulp
- 2 teaspoons 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 tablespoon pumpkin pie spice
- 3 cups add-ins chopped walnuts, chocolate chips, shredded coconut, raisins
Instructions
- Cream together sugar, butter, and oil in a large mixing bowl.1 cup granulated organic cane sugar, 1/2 cup organic brown sugar, 1/2 cup butter, 1/4 cup extra light olive oil
- Stir in persimmon pulp, baking soda, and eggs. Add flour and spices.2 cups pureed persimmon pulp, 2 teaspoons baking soda, 2 eggs, 4 cups unbleached organic all-purpose flour, 1 tablespoon pumpkin pie spice
- Once those are combined, stir in your favorite add-ins.3 cups add-ins
- Place cookie dough by the teaspoonful onto baking sheets 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.
- **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 facts include 1 cup walnuts.
How can I make these cookies with Fuji persimmons ?
If you don’t have access to Fuyu persimmons, using pumpkin puree is just as good and your next best bet! 🙂
I picked a bunch of wild persimmons this fall. I tried a few different cookie recipes and this was the best! I did find that cinnamon, cloves, and nutmeg in place of the pumpkin pie spice gave a better flavor, but it could be that my PPS was old and weak.
Glad you liked them!
Thank You for sharing this cookie recipe!
Great recipe!
A fun, easy to make treat.
My mother in law loves persimmons! If I can ever find some I’ll definitely be making this recipe for her. Thanks for sharing!
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.
Do you completely eliminated the sugars and replace with the honey for the persimmon cookie recipe?