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+ servings
Stack of persimmon cookies on a white plate

Persimmon Cookies

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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Ingredients

  • 3 large ripe hachiya persimmons See recipe notes for more information on persimmons
  • 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.
  • 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!

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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!