• jadavid09

Persimmon Cookies

Updated: Oct 8


Persimmon cookies

I must caveat by saving this is my first blog post on this new platform. My hopes are that eventually I will move all of my high performing posts from blogspot that I've had since 2009. I'm publishing this recipe to see how it appears on the site. I hope you bookmark it for next season!


Enjoy this seasonal favorite. This is my go-to recipe using Hachiya persimmons.


I buy extras when they're in season and freeze them! I like to enjoy this treat when it's no longer Hachiya persimmon season!


Ingredients:

4-5 Hachiya persimmons pureed

3/4 cup sugar

1/2 cup butter (room temp)

1 egg

1 tsp vanilla extract

2 cups flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

Optional: nuts of your choice (add in the batter) or on top when baking with a pinch of cinnamon and sugar


The best way to prepare persimmons is freezing them then letting them thaw. You can also let them ripen on the counter. This may take a few days so if you're in a hurry, freeze them! Use a pairing knife and peel the skin, throw the persimmons in the blender and puree. Bring the puree to room temperature, if cold, before using them in this recipe. 


Preparation:

  1. Preheat oven to 350°.

  2. After prepping the persimmons, mix the sugar, egg, and vanilla. 

  3. Add in the pureed persimmons. 

  4. In a separate bowl, prepare the dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt and stir until combined.

  5. Add the dry mixture a half cup in at a time. 

  6. Fold in the optional ingredients.

  7. Cover a cookie sheet with parchment paper and drop the batter using an ice cream scoop about an inch apart. The cookie batter should not spread.

  8. Bake for 12-14 minutes.

  9. Store in an airtight container for up to 4 days.

When was the last time you've eaten a persimmon cookie? Did you enjoy it? If not, give this recipe a try! Leave a comment below.

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Jessica David

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