Persimmon Cookies
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Bringing a taste of nostalgia to your holiday baking! Dive into the world of Persimmon Cookies - a cherished recipe, passed down and perfected. Inspired by my grandmother’s original, this lighter, lower-sugar version is just as delightful. Join me in baking up a batch of these delicious treats!
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.
Video
More About This Recipe
These cookies are a recipe from my nonna Rosemary. We had a big and beautiful persimmon tree on our ranch in Gilroy California- and every fall it would produce the most stunning bright orange persimmons. Us kids loved picking the persimmons and eating them fresh off the tree. Nonna however would take them and make delicious persimmon cookies. This recipe is a spin off of her orginal. You can also use gluten free flour with this recipe and it is equally as delicious.
Tried this recipe?Let us know how it was!