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persimmon cookies with raisins and chocolate chips on a cooling rack

Old Fashioned Persimmon Cookies

Try an unusual fruit in a traditional recipe and see what you think! These persimmon cookies are a favorite here. 

Course Dessert
Cuisine American
Keyword cookie recipes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 48 servings
Calories 93 kcal
Author Kris Bordessa

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

  1. Cream together sugar, butter, and oil.

    ingredients for cookies in a glass bowl
  2. Stir in persimmon pulp, baking soda, and eggs. Add flour and spices.

    combining cookie ingredients
  3. Once those are combined, stir in your favorite add-ins.

    adding raisins and nuts to cookie dough
  4. Place by teaspoonful onto cookie sheet and bake for 12-14 minutes at 350ºF. Cool on wire racks.

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.)

**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.