Soft, chewy and utterly addicting, these Persimmon Cookies will be your new favorite cookie recipe!  They’re packed with the sweet flavor of persimmon, wholesome rolled oats, chewy dried cranberries and crunchy pecans, and they’re so easy to make!

Stack of persimmon cookies on a white plate

Most years I’ve baked a slew of cookies by now to assemble into my Christmas cookie boxes to give away to friends and family, but I won’t be baking as much this holiday season for a few reasons.

First and foremost, most of my baking equipment is in boxes while we wait for our home to be built. I have no cookie cutters for my Christmas sugar cookies and gingerbread cookies, so I’ll have to improvise.

Secondly, I’m wearing a walking boot on my right foot this entire month in an effort to heel my achilles tendon and avoid surgery.

Needless to say, I’ll be spending less time on my feet, so quick and easy recipes are a must.

Thankfully I’d finalized the recipe for these Persimmon Cookies and shot them before I got the boot! Pun intended. 🙂

Persimmons are a staple in my kitchen when they’re in season, and there are so many wonderful ways to use them as shown in this collection of persimmon recipes.

While I love adding them to salads like my persimmon salad and holiday salad, they’re also wonderful in baked goods.

They truly make my persimmon cake and these cookies special with their unique flavor. You just have to try them to find out how wonderful they are.

Persimmon oatmeal cookies piled on a white plate

Why you’ll love this recipe:

  • The sweet, floral flavor of persimmons is complimented with the flavors of warm cinnamon, orange zest and vanilla.
  • The cookies have a soft, chewy texture, with the goodness of rolled outs, chewy dried cranberries and crunchy pecans.
  • The persimmon pulp may be prepped in advance, and the cookie dough comes together in one bowl.
  • This persimmon cookie recipe is perfect for any occasion and are great for holiday baking!

Recipe ingredients

These persimmon cookies include a few basic pantry ingredients, and can be easily customized with what you have on hand.

Persimmon cookie recipe ingredients

Ingredient notes

  • Hachiya persimmons. There are two main types of persimmons — hachiya and fuyu. Hachiya persimmons are much larger with a cone-shaped bottom, and fuyu are smaller with a flat bottom. I prefer to use hachiya persimmons in my baking as they’re much larger, and are extremely soft and squishy when they’re ripe, which makes it very easy to scoop out the pulp.
  • Coconut sugar. I prefer using coconut sugar in this recipe as it’s unrefined, but it may be substituted with granulated sugar, brown sugar or a combination of both.
  • Baking soda. The acidity in the persimmons reacts with the baking soda, which leavens the cookies.
  • Oats, cranberries and nuts. These add-in’s provide crunchy, chewy texture and flavor. They may be substituted with chocolate chips, your favorite dried fruit, and nuts or seeds.
Persimmon cookies on a plate with top cookie broken in half

This recipe is quite easy to make, but it can be divided into two separate components to make it even easier.

See the recipe card below for full instructions.

Prepare the persimmon pulp

Pro tip: Prepare the persimmon pulp in advance and store it in the refrigerator for up to 3 days prior to making the cookies. The pulp is also freezer friendly! It may be frozen for up to 3 months, then thawed the day before you’re ready to use it.

How to make persimmon pulp in a food processor
  1. Cut off the top of each persimmon and remove the tiny core in the center.
  2. Remove the persimmon pulp with a large spoon.
  3. Place the pulp in the bowl of a food processor.
  4. Process until smooth.

Prepare the cookies

Place the butter and egg on the counter for 15-30 minutes to allow them to come to room temperature.

Pro tip: Cut the butter into cubes and place the egg in a bowl of warm water to bring them to room temperature much faster.

How to make persimmon cookies collage
  1. Place the butter, coconut sugar and orange zest in a large bowl and beat at medium speed until light and fluffy.
  2. Add the egg, beating on low speed until incorporated. The batter will appear slightly curdled.
  3. Add the persimmon pulp and vanilla, and beat on medium until combined
  4. Add the flour, baking soda, cinnamon and salt, and beat on low speed just until incorporated.
  5. Fold in the oats, cranberries and pecans until well combined.
  6. Using a 1 1/2″ cookie scoop, scoop the dough out onto the prepared baking sheets about 2″ apart, then flatten each cookie to about 1/2″ thickness as they will not spread. Bake for 12-15 minutes or until set, rotating the pans halfway through the baking time. Remove from heat and cool completely on wire racks.
Persimmon cookies on a baking sheet

Recipe FAQs

What kind of persimmon do you use for baking?

Both fuyu and hachiya persimmons may be used for baking. For best results, make sure that they’re very soft and ripe in order to scoop the pulp out easily before processing it in a food processor. For 1 cup of persimmon pulp, you’ll need roughly 3 large hachiya persimmons or 6 fuyu persimmons.

How do you get the pulp out of persimmons?

The key to scooping pulp out of persimmons easily is to make sure that they’re very soft and ripe. Cut off the top, then use the tip of a large spoon to dig into the persimmon and scoop out the flesh.

What to do with lots of persimmons?

If you have a persimmon tree or know someone with one, chances are that you’ve had more than you knew what to do with. Fuyu persimmons are wonderful eaten raw like an apple or in salads. They may also be roasted or sautéed with fall or winter vegetables and served with chicken or pork. Hachiya persimmons are great for baking or making jam as they may only be eaten when they’re very soft and ripe. Process the pulp of either variety until smooth when very ripe and freeze it for later use.

Stack of persimmon cookies on a plate with a cookie leaning on left side

Recipe notes

  • Pro tip: Prepare the persimmon pulp in advance and store it in the refrigerator for up to 3 days prior to making the cookies. The pulp is also freezer friendly! It may be frozen for up to 3 months, then thawed the day before you’re ready to use it.
  • Hachiya persimmons have cone-shaped bottoms, and are very soft and squishy when they’re fully ripe.  Very ripe fuyu persimmons may also be used, but it will take around 6 to produce 1 cup of pulp.
  • Store persimmon cookies in an air tight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.  They may also be frozen for up to 3 months.
  • Leftover cookies are great heated for about 10 seconds in the microwave!
Pile of persimmon cookies on a plate with bite out of top cookie

If you try this recipe I’d love to hear from you! Leave a comment and rating below, and don’t forget to snap a photo and tag me at @flavorthemoments on Instagram!

Stack of persimmon cookies on a white plate

Persimmon Cookies

Servings: 30 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 30 minutes
Persimmon Cookies are packed with the sweet flavor of persimmon, wholesome rolled oats, chewy dried cranberries and crunchy pecans. They're soft, chewy and completely addictive!
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Equipment

Ingredients

  • 3 large ripe hachiya persimmons should yield 1 cup of persimmon puree; see note 2
  • 1 stick unsalted butter softened
  • 1 cup coconut sugar or sub with granulated or brown sugar
  • 1 tablespoon orange zest
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup old fashioned rolled oats
  • 1/2 cup dried cranberries
  • 1/2 cup pecan pieces or sub with walnuts

Instructions 

Prepare the persimmon pulp

  • Cut off the top of each persimmon and remove the tiny core in the center.
    3 large ripe hachiya persimmons
  • Scoop out the pulp of each persimmon and place in the bowl of a food processor.
  • Process until smooth and reserve one cup of pulp for the cookies (you may have a bit left over).

Prepare the cookies

  • Position the oven racks to the upper and lower thirds of the oven. Preheat the oven to 350 degrees and line (2) large baking sheets with parchment paper.
  • Place the butter, coconut sugar and orange zest in a large bowl and beat at medium speed until light and fluffy.
    1 stick unsalted butter, 1 cup coconut sugar, 1 tablespoon orange zest
  • Add the egg, beating on low speed until incorporated. The batter will appear slightly curdled.
    1 large egg
  • Add the persimmon pulp and vanilla, and beat on medium until combined
    1 teaspoon vanilla extract
  • Add the flour, baking soda, cinnamon and salt, and beat on low speed just until incorporated.
    2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon salt
  • Fold in the oats, cranberries and pecans until well combined.
    1/2 cup old fashioned rolled oats, 1/2 cup dried cranberries, 1/2 cup pecan pieces
  • Using a 1 1/2" cookie scoop, scoop the dough out onto the prepared baking sheets about 2" apart, then flatten each cookie to about 1/2" thickness as they will not spread.
  • Bake for 12-15 minutes or until set, rotating the pans halfway through the baking time. Remove from heat and cool completely on wire racks. Enjoy!

Notes

  • Pro tip: Prepare the persimmon pulp in advance and store it in the refrigerator for up to 3 days prior to making the cookies. The pulp is also freezer friendly! It may be frozen for up to 3 months, then thawed the day before you’re ready to use it.
  • Hachiya persimmons have cone-shaped bottoms, and are very soft and squishy when they’re fully ripe.  Very ripe fuyu persimmons may also be used, but it will take around 6 to produce 1 cup of pulp.
  • Store persimmon cookies in an air tight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.  They may also be frozen for up to 3 months.
  • Leftover cookies are great heated for about 10 seconds in the microwave!

Nutrition

Serving: 1cookie, Calories: 114kcal, Carbohydrates: 17g, Protein: 2g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 72mg, Potassium: 53mg, Fiber: 1g, Sugar: 5g, Vitamin A: 114IU, Vitamin C: 6mg, Calcium: 9mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Sweets
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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