Persimmon Party Cookies

Persimmon Party Cookies

Meal type Dessert


  • 2 cups persimmon pulp ((from about 4 medium persimmons))
  • 1 cup coconut palm sugar
  • 1 cup Z Sweet
  • 4 tablespoons (1⁄2 stick) unsalted butter ((preferably organic), at room temperature)
  • 1/2 cup coconut oil, melted
  • 2 Large Eggs ((preferably cage free))
  • 2 Egg Whites ((preferably from cage free eggs))
  • 3 1/2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 1/4 cup chopped walnuts
  • 1 cup raisins

About This Recipe

We had a huge persimmon tree on our ranch and when they were ripe my grand- mother would simply dig a spoon into one and enjoy it as if it were a cup of pud- ding. She also used them to make smoothies. However I liked them best in her famous persimmon cookies. I’ve altered her original recipe here to offer a lighter, lower-sugar version and I must admit they taste just as delicious as Nonna’s.

Nutrition facts per 3-cookie serving: 140 calories, 3 grams protein, 17 grams carbohydrates, 7 grams fat

Makes 60 Miniature cookies

PFC Hint: Indulge after a PP meal or omit the carb from a PC meal.


Step 1
Preheat the oven to 375°F.
Step 2
Combine the persimmon pulp, sugar, Zsweet, butter, and coconut oil in a blender and process until well blended but not frothy. Pour into a medium bowl. Slowly whisk in the eggs and egg whites.
Step 3
Stir together the flour, baking powder, cinnamon, and nutmeg and baking powder in a separate medium bowl. Add to the persimmon mixture and mix well. Fold in the walnuts and raisins.
Step 4
Drop the batter by the teaspoonful about 1 inch apart onto an ungreased baking sheet.
Step 5
Bake until the cookies are golden brown, about 15 minutes. The cookies should be a little soft so be careful to not over bake.
Step 6
Cool on the baking sheets for 10 minutes then transfer to a rack to cool completely.