Persimmon Cookies
- ktsveggielife
- Dec 24, 2018
- 2 min read
So I am not a huge fan of persimmons, I won't lie. I can't just eat them. So I got this bag of big, beautiful persimmons from my food co-op and I was wondering, 'What on earth am I going to do with this many persimmons?' Then I remembered my dad once talking about how when he was growing up in California, his mom would make persimmon cookies.
Persimmon cookies? That sounds interesting right? So I did a little googling and I read a few recipes and figured out how to make some healthy persimmon cookies. And they are pretty good I might add. I do store them in the fridge because they keep better, however, I think the coconut oil in them changed colors because they turned from a vibrant orangey color to a grayish brown. They still taste the same, I just think the coconut oil hardened and changed the color. So don't be dismayed if your cookies turn a little gray, they are still okay.
Another thing about these cookies. I used a tablespoon to scoop them onto parchment paper lined cookie sheets. The cookies will still look really soft and not done after 8 minutes. Pull them out and let them continue to cook on the hot cookie sheet for 5-10 minutes. Then transfer to a cooling rack. The cookies stay nice and soft.
Ingredients
1 c persimmons, pureed
1/2 c coconut oil, softened
1/3 c agave nectar
1 t vanilla extract
1 flax egg
1 t baking powder
2 c all purpose flour
1 t cinnamon
1/8 t ground ginger
1/2 t ground cloves
dash cayenne pepper (optional)
1/4 c crushed almonds
Directions
1. Wash, chop, and blend persimmons in a food processor or blender until smooth.
2. Preheat oven to 350 degrees F.
3. Combine wet ingredients in a large bowl and whisk together.
4. Add dry ingredients to wet ingredients and stir until well combined.
5. Fold in almonds.
6. On parchment paper lined cookie sheets, use a tablespoon to scoop cookies onto the sheets. Bake for 8 minutes.
7. Let sit on hot cookie sheet 5 minutes or longer before transferring to cooling rack.
8. ENJOY
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