Persimmon Party Cookies

Persimmon Party Cookies

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.
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Course: Dessert
Keyword: cookies, dessert
Cook Time: 15 minutes
Servings: 20
Calories: 140kcal


  • 2 cup persimmon pulp from about 4 persimmons
  • 1 cup coconut palm sugar
  • 1 cup Z Sweet
  • 4 tablespoon (1⁄2 stick) unsalted butter preferably organic
  • 1/2 cup coconut oil, melted
  • 2 large Eggs
  • 2 Egg Whites
  • 3 1/2 cup whole wheat flour
  • 2 teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 1/4 cup chopped walnuts
  • 1 cup raisins


  • Preheat the oven to 375°F.
  • 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.
  • 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.
  • Drop the batter by the teaspoonful 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 over bake.
  • Cool on the baking sheets for 10 minutes then transfer to a rack to cool completely.


Makes 60 Miniature cookies
PFC Hint: Indulge after a PP meal or omit the carb from a PC meal.


Serving: 3cookies | Calories: 140kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g

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