Persimmon Cookies
Try an unusual fruit in a traditional recipe and see what you think! These persimmon cookies are a favorite here.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 48 servings
Calories 93 kcal
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
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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 350 degrees (F). Cool on wire racks.
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**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.
Recipe 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.)