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Persimmon Cookies

These cookies are made with fresh persimmons and studded with chocolate chips.
Servings: 3 dozen cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
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Ingredients

  • 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

Instructions
 

  • 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.

Notes

Recipe lightly adapted from Two Peas and Their Pod
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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