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.
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup persimmon pulp
- 1 large egg
- 1 tsp vanilla
- 1 cup chocolate chips
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or silpat mats.
- In a medium bowl whisk the flour, soda, salt, cinnamon, cloves, and nutmeg. In a large bowl, cream the butter and sugar until light and fluffy.
- Add the persimmon pulp, egg, and vanilla and beat until well combined. Slowly add the flour, in batches, until combined. Fold in the chocolate chips.
- Drop a spoonful of dough on a baking sheet and repeat with the rest of the dough. Bake the cookies for 12 to 14 minutes or until golden around the edges. Cool the cookies on the baking sheets for a few minutes before transferring to baking racks to cool completely.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.