Persimmon Cookies

Soft, chewy and utterly addicting, these Persimmon Cookies will be your new favorite cookie recipe! The sweet, floral flavor of persimmons is complimented with the flavors of warm cinnamon, orange zest and vanilla. The cookies have a soft, chewy texture, with the goodness of rolled outs, chewy dried cranberries and crunchy pecans. They’re packed with the sweet flavor of persimmon, wholesome rolled oats, chewy dried cranberries and crunchy pecans, and they’re so easy to make!

Author: Flavor the Moments

Meal Type: Peanuts Free

Cuisine: American

Difficulty: HARD

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 30 servings

Calories: 242 kcal per serving

Ingredients

3 - large ripe hachiya persimmons
3 - large ripe hachiya persimmons
1 stick - unsalted butter
1 stick - unsalted butter
1 cup - coconut sugar
1 cup - coconut sugar
1 tbsp - orange zest
1 tbsp - orange zest
1 - egg
1 - egg
2 cups - all purpose flour
2 cups - all purpose flour
1 tsp - baking soda
1 tsp - baking soda
1 tsp - ground cinnamon
1 tsp - ground cinnamon
¼ tsp - salt
¼ tsp - salt
½ cup - old fashioned rolled oats
½ cup - old fashioned rolled oats
½ cup - dried cranberries
½ cup - dried cranberries
½ cup - pecan pieces
½ cup - pecan pieces

Instructions

Cut off the top of each persimmon and remove the tiny core in the center.
Scoop out the pulp of each persimmon and place in the bowl of a food processor.
Process until smooth and reserve one cup of pulp for the cookies (you may have a bit left over).
Position the oven racks to the upper and lower thirds of the oven. Preheat the oven to 350 degrees and line (2) large baking sheets with parchment paper.
Place the butter, coconut sugar and orange zest in a large bowl and beat at medium speed until light and fluffy.
Add the egg, beating on low speed until incorporated. The batter will appear slightly curdled.
Add the persimmon pulp and vanilla, and beat on medium until combined
Add the flour, baking soda, cinnamon and salt, and beat on low speed just until incorporated.
Fold in the oats, cranberries and pecans until well combined.
Using a 1 1/2" cookie scoop, scoop the dough out onto the prepared baking sheets about 2" apart, then flatten each cookie to about 1/2" thickness as they will not spread.
Bake for 12-15 minutes or until set, rotating the pans halfway through the baking time. Remove from heat and cool completely on wire racks. Enjoy!

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