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!
3largeripe hachiya persimmonsSee recipe notes for more information on persimmons
1stickunsalted buttersoftened
1cupcoconut sugaror sub with granulated or brown sugar
1tablespoonorange zest
1largeeggroom temperature
1teaspoonvanilla extract
2cups all purpose flour
1teaspoonbaking soda
1teaspoonground cinnamon
1/4teaspoonsalt
1/2cupold fashioned rolled oats
1/2cupdried cranberries
1/2cuppecan piecesor sub with walnuts
Instructions
Prepare the persimmon pulp
Cut off the top of each persimmon and remove the tiny core in the center.
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.
Add the egg, beating on low speed until incorporated. The batter will appear slightly curdled.
Add the persimmon pulp and vanilla, and beat on medium until combined
Add the flour, baking soda, cinnamon and salt, and beat on low speed just until incorporated.
Fold in the oats, cranberries and pecans until well combined.
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!