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–+ servings
Persimmon Cookies

Deliciously Chewy Persimmon Cookies for Your Holiday Table

These Persimmon Cookies are a delightful treat, combining ripe persimmons, cranberries, and pecans for a chewy, festive cookie experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Hachiya Persimmons (pulp) Very ripe, approx 3 large persimmons yield this amount.
  • 1/2 cup Unsalted Butter Softened
  • 1 cup Coconut Sugar Can be substituted with brown or granulated sugar
  • 1 tablespoon Orange Zest Can use lemon zest as an alternative
  • 1 large Egg Room temperature
  • 1 teaspoon Vanilla Extract
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon Can substitute with pumpkin spice
  • 1/2 teaspoon Salt
  • 1 cup Rolled Oats
  • 1/2 cup Dried Cranberries Can be substituted with raisins or dried cherries
  • 1/2 cup Pecan Pieces Can substitute with walnuts

Equipment

  • blender
  • Mixing Bowl
  • Cookie Scoop
  • Baking Sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Prepare the persimmon pulp by cutting the very ripe Hachiya persimmons in half and scooping out the flesh. Blend until smooth, about 1 cup needed.
  2. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  3. In a mixing bowl, beat softened butter and coconut sugar until light and fluffy, about 2-3 minutes. Mix in orange zest.
  4. Add the egg to the mixture, blending until incorporated, then mix in the persimmon pulp and vanilla extract.
  5. Gradually add flour, baking soda, cinnamon, and salt to the wet ingredients. Mix until just combined.
  6. Fold in oats, cranberries, and pecans until evenly distributed.
  7. Scoop dough onto prepared sheets, leaving 2 inches between scoops. Lightly flatten the mounds.
  8. Bake for 12-15 minutes until edges are golden and centers are no longer shiny.
  9. Cool cookies on the sheets for few minutes before transferring to wire racks to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 6gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Use very ripe persimmons for best flavor. Avoid overmixing for a soft texture. Cookies can be frozen for up to 3 months.

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