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Persimmon Cookies

Persimmon Cookies

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Bringing a taste of nostalgia to your holiday baking! Soft, chewy, and packed with cozy fall vibes These Persimmon Cookies are a family favorite inspired by Nonna’s recipe—sweet persimmon pulp, warm spices, and crunchy walnuts in every bite. Bonus for women over 50: Persimmons are rich in vitamin A, promoting healthy skin and immune function! You can also use gluten free flour with this recipe and it is equally as delicious. Who’s baking these this with me?
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Course Dessert
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 55 minutes

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.
Tried this recipe?Let us know how it was!