Persimmon Cookies


1 cup persimmon pulp, from 3 to 4 very ripe and soft FUYU persimmons

7 ½ tablespoons coconut oil, softened at room temperature

18 tablespoons coconut sugar

1 large egg

2 cups gluten-free oat flour

1 teaspoon baking soda

½ teaspoon fine sea salt

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon ginger

⅛ teaspoon allspice

⅓ cup old fashioned oats, gluten-free

½ cup dried cranberries

¼ cup white chocolate chips

¼ cup roasted almonds, roughly chopped

Place an oven rack in the center position of your oven, then pre heat to 325.

Remove stems from persimmons and leave skin on.

Cut fruit in half and put into a blender or food processor.

Puree until very smooth, 30 seconds to 1 minute.

Measure out 8 ounces (1 cup) of puree and set aside.

Cream together butter and sugar on medium speed for, 2 minutes.

Add egg and mix until combined, 30 seconds.

Add 1 cup persimmon puree and mix until combined, 15 seconds.

In another bowl sift together flour, baking soda, salt, cinnamon, nutmeg, ginger and allspice, then whisk to combine.

Slowly add dry mixture to wet mixer on low speed to combine, 30 seconds.

Combine oats, dried cranberries, white chocolate chips and almonds in a bowl.

Add to mixer and mix on low speed until combined 1 to 2 minutes.

Line two large sheet pans with parchment paper.

Portion the dough into 1 ¼ tablespoon-sized rounds, making sure cookies are at least 2" apart.

Use bottom of a cup to flatten each dough ball into ½" thick discs.

Bake on the center rack until lightly browned and the surface is set, 13 to 15 minutes.

Cool on a baking sheet for 5 minutes and then transfer to a cooling rack. Enjoy!
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