Persimmon Cookies

Every fall, when the persimmons ripen I have to make persimmon cookies. They just speak fall to me.

This particular recipe was given to my family by family friends when I was in kindergarten. So we’ve been in possession of this recipe for just about forty years now. A hearty shout out and a giant “Thank You” to the Chappell family of Exeter, CA for this amazing recipe!

Persimmon Cookies

Since persimmons have such a short season of availability, I usually buy lots and peel/slice then freeze them in 1 cup bags for future baking.

Anyone that has followed me for a while, or has been looking at my baking recipes has probably noticed I never bake with salt. First off I don’t care for the taste of salt in my baked goods, secondly as I have to use butter substitutions I don’t add extra salt because the majority of these subs have salt in them already and you really don’t want a salt bomb in your baking. If you don’t already know when a recipe calls for butter, it is calling for unsalted butter. I know some folks choose to use coconut oil as a butter substitution but I don’t care for the coconut flavor in everything. Some things yes, but everything no.

Persimmon Cookies

2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
½ cup dairy free margarine
1 cup sugar
1 large egg
1 tsp vanilla
1 tsp grated lemon or orange zest (optional) – I didn’t have this today so I substituted 1/4 tsp orange extract
1 cup persimmon pulp
1 cup raisins

Pre-heat oven to 350′
Sift dry ingredients together
Blend sugar and dairy-free margarine together until fluffy
Mix in vanilla, egg, and citrus rind
Blend together
Mix in persimmon
Slowly add in dry ingredients, mixing well
Add raisins
Grease baking sheets
Drop by spoonfuls onto baking sheet – use a medium cookie scoop if you want to do this easily
Bake for 20 minutes
Remove from oven and cool on racks
Makes 3-4 dozen cookies, depending on the size

Persimmon Cookies
 
Author:
Ingredients
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ cup dairy free margarine
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 tsp grated lemon or orange zest (optional) - I didn't have this today so I substituted ¼ tsp orange extract
  • 1 cup persimmon pulp
  • 1 cup raisins
Instructions
  1. Pre-heat oven to 350'
  2. Sift dry ingredients together
  3. Blend sugar and dairy-free margarine together until fluffy
  4. Mix in vanilla, egg, and citrus rind
  5. Blend together
  6. Mix in persimmon
  7. Slowly add in dry ingredients, mixing well
  8. Add raisins
  9. Grease baking sheets
  10. Drop by spoonfuls onto baking sheet - use a medium cookie scoop if you want to do this easily
  11. Bake for 20 minutes
  12. Remove from oven and cool on racks
  13. Makes 3-4 dozen cookies, depending on the size
Notes
Since persimmons have such a short season of availability, I usually buy lots and peel/slice then freeze them in 1 cup bags for future baking.

 

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