Persimmon Cookies: A Nostalgic Fall Favorite Straight from Nonna’s Kitchen
Every fall, our ranch in Gilroy, California, came alive with the bright orange glow of persimmons hanging from our family’s tree. My siblings and I loved picking them fresh and enjoying their sweet, earthy flavor, but it was my Nonna Rosemary who turned those persimmons into magic. Her persimmon cookies were a family favorite, soft, chewy, and filled with cozy spices that felt like a warm hug on a crisp autumn day.
This recipe is my spin on Nonna’s classic, made with a few modifications for a slightly lighter touch while keeping all the nostalgic flavors intact. Whether you use gluten-free or regular flour, these cookies are a delicious way to celebrate persimmon season.
Why You’ll Love These Cookies
Soft, chewy, and perfectly spiced, these Persimmon Cookies are everything you want in a fall dessert. They’re nostalgic, easy to make, and filled with wholesome ingredients that bring a little extra goodness to every bite.
Whether you’re enjoying them fresh out of the oven or sharing them with friends and family, these cookies are bound to bring some cozy, heartwarming vibes to your table. If you make this recipe, let me know how it turns out! I’d love to see your creations—tag me on Instagram and let’s bake up some memories together.
Persimmon Cookies
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Equipment
- Blender
- 2 medium bowls
- ice cream scooper optional
- Baking Sheet
- cooling rack
Ingredients
- 2 cups persimmon pulp from about 4 medium persimmons
- 1 cup coconut palm sugar
- 1 cup organic sugar
- 4 tbsp unsalted butter (½ stick) at room temperature preferably organic
- ½ cup coconut oil melted
- 2 large eggs preferably cage free
- 2 egg whites preferably from cage free eggs
- 3 ½ cups whole wheat flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 ¼ cups chopped walnuts
- 1 cup raisins
Instructions
- Preheat the oven to 375°F
- Combine the persimmon pulp, sugar, organic sugar, butter, and coconut oil in a blender and process until well blended but not frothy.2 cups persimmon pulp, 1 cup coconut palm sugar, 1 cup organic sugar, 4 tbsp unsalted butter (½ stick) at room temperature, ½ cup coconut oil
- Pour into a medium bowl. Slowly whisk in the eggs and egg whites.2 large eggs, 2 egg whites
- Stir together the flour, baking powder, cinnamon, and nutmeg and in a separate medium bowl.3 ½ cups whole wheat flour, 2 tsp baking powder, 2 tsp ground cinnamon, 1 tsp ground nutmeg
- Add to the persimmon mixture and mix well. Fold in the walnuts and raisins.1 ¼ cups chopped walnuts, 1 cup raisins
- Drop the batter using a small ice cream scooper or a tablespoon about 1 inch apart onto an ungreased baking sheet. Bake until the cookies are golden brown, about 15 minutes.
- The cookies should be a little soft so be careful to not overbake. Cool on the baking sheets for 10 minutes then transfer to a rack to cool completely.
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More About This Recipe
Tips for Making the Best Persimmon Cookies
- Choose Ripe Persimmons: For the best flavor, use very ripe persimmons with a soft, jelly-like texture. Hachiya persimmons are perfect for baking, but make sure they’re fully ripe to avoid any bitterness.
- Blend, Don’t Froth: When processing the persimmon pulp, blend it just until smooth. Over-blending can introduce too much air into the mixture.
- Don’t Overbake: These cookies are meant to be soft and chewy, so keep a close eye on them and pull them out when they’re just golden brown.
- Make Them Your Own: Swap the walnuts for pecans, or add a handful of dairy-free chocolate chips for a fun twist.
Kitchen Tools You’ll Need
- Blender: For processing the persimmon pulp into a smooth base.
- Mixing Bowls: At least two—one for wet ingredients and one for dry.
- Ice Cream Scoop: Perfect for portioning the dough evenly.
- Baking Sheets: Non-stick or lined with parchment paper to prevent sticking.
- Cooling Racks: Essential for letting the cookies cool completely without getting soggy.
Health Benefits of Persimmon Cookies
These cookies may feel indulgent, but they’re also packed with nutritious ingredients that make them a dessert you can feel good about:
- Persimmons: Vitamin-Rich Superstars
Persimmons are loaded with vitamin A, which supports healthy vision, skin, and immune function. They’re also rich in dietary fiber and antioxidants like beta-carotene, which have been known to help reduce inflammation. - Walnuts: Heart-Healthy Crunch
Walnuts add a satisfying crunch and are packed with omega-3 fatty acids, which support heart health and brain function. They’re also a great source of magnesium, which can help with muscle relaxation and stress reduction. - Cinnamon: Sweet and Functional
Cinnamon doesn’t just add warmth and flavor—it’s been shown to have potential benefits for blood sugar regulation and heart health, making it a spice worth sprinkling generously. - Coconut Oil: A Plant-Based Powerhouse
Coconut oil provides healthy fats that may help boost metabolism and improve cholesterol levels when consumed in moderation.