Make a change in your baking life this holiday season and try these Persimmon Cookies! They are spicy, soft, chewy and moist. Perfect on-the-go breakfast too!
Are you bored of making the same chocolate chip cookies for every special occasion? This is the right cookie recipe for you. Put these Persimmon Cookies with oatmeal and raisins in your baking list this year and let this underrated fruit in your kitchen. At least this is what I’m going to do.
Wait a second. Have you ever had a fresh persimmon? No? You are missing a lot. I’m telling you. Ripe persimmons are so good that we love to have them for breakfast. They make perfect smoothie on their own. No need for mashing at all. Put the fruit in a bowl, cut its top, grab a spoon and eat it right from its own skin.
On the other hand, I had never tried baking anything with it until last week. The idea of these persimmon cookies recipe came to my mind when I saw the cutest persimmons ever at our local market. I turned back home with a bag full of persimmons and started brainstorming about the recipe.
Ripe persimmon pulp looks so much like pumpkin puree, so why not use it in the same way? This idea made me inspired by our Pumpkin Oatmeal Chocolate Cookies recipe and create these persimmon cookies with oatmeal and raisins.
The persimmon flavor is not strong in these cookies, but it gives a wonderful sticky texture. I used my favorite spices in these persimmon cookies: cinnamon and nutmeg. We are still in fall and these are the best fall flavors, right? Believe it or not, these have become my favorite cookies this fall.
In addition to these lovely spices, I used oatmeal (because I love it in cookies) and raisins. I would have used walnuts or pecans as well if I had had some on hand.
Make these persimmon cookies and package some for friends and neighbors. I guarantee, these make wonderful edible gifts too.
About This Persimmon Cookies Recipe:
- Use ripe persimmons for these cookies because we need their puree-like pulp in this recipe.
- Scoop out the pulp and mix it with a fork just until it looks more consistent. I didn’t use a blender just because I felt lazy to do so. You can puree it in your blender if you find it easier.
- If you don’t like raisins, leave them out and use cranberries or chocolate chips.
- If you have an abundance of persimmons, puree them and freeze to use all year round.
Another wonderful recipe to use your persimmon puree is Natasha’s Persimmon Bread. Just keep that in mind too.Print
Soft, chewy and moist persimmon cookies with oatmeal, raisins and fall spices.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 3 dozens 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- ¾ cup granulated sugar
- ½ cup (113g) butter, at room temperature
- 1 egg, beaten
- 1 cup persimmon pulp, pureed
- 1 cup flour
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups oats
- ¼ cup raisins
- Preheat oven to 350F. Line two baking sheets with parchment paper. Put aside.
- Blend together sugar and butter. Stir in egg and then persimmon puree.
- In a separate bowl, whisk together flour, cinnamon, nutmeg, baking powder and salt. Add it into the wet mixture and mix well.
- Add in oats, mix well and fold in raisins.
- Using an ice cream scoop, drop cookie dough on the prepared sheets and bake for 16 minutes or until firm. Let them cool on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.
- Serving Size: 1
- Calories: 95
- Sugar: 4.8g
- Sodium: 44.9mg
- Fat: 3.3g
- Carbohydrates: 14.8g
- Protein: 2.1g
- Cholesterol: 11.2mg