Persimmon Cookies
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!
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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
- 3½ cups whole wheat flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1¼ 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.
- Pour into a medium bowl. Slowly whisk in the eggs and egg whites.
- Stir together the flour, baking powder, cinnamon, and nutmeg and in a separate medium bowl.
- Add to the persimmon mixture and mix well. Fold in the walnuts and 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.