Every year I get a large wall calendar from my mom courtesy of Ranch 99 supermarket. It always has pictures of pretty fruit, which I love to gaze at. The fruits always vary, but the last few years, the first fruit photograph is always of persimmons.
Technically, persimmon season is about over. I pureed the last of my batch and stuck the puree in the freezer. We also dried quite a few of them. I love eating dried persimmon slices. (For a quick tutorial on the different types of persimmons so you don’t accidentally bite into an astringent one, you can read my post here.)
The last few weeks I was trying new recipes, including these persimmon cookies. I found the recipe on Two Peas and Their Pod.
I chose to skip the icing and leave the cookies plain. It’s a new year and I need to cut some calories.. I also left out the walnuts and raisins because I know my family and they won’t touch baked goods with that stuff.
My cookie batter was more liquidy than I anticipated. It made it almost impossible to form a cookie shape. I just tried my best when portioning out the batter to make a round shape with my ice cream scooper.
Since I wasn’t adding icing, I decided to throw in some chocolate chips to add some texture and contrast for the cookies. Even though I had some problems with the batter and the cookies spread out more than I wanted, they were still tasty.
The cookies have a moist, cakey, chewy texture. The cookies received a mixed review from my family. Both my baby brother and I enjoyed them. I thought they made a perfect spice cookie. FH didn’t care for them at all though. Oh well. Can’t please everyone. I would definitely make these again.
You can view the recipe here. I followed it for the most part except I left out the icing, raisins, and I added a cup of chocolate chips to the batter.