Rating: 4.5 stars
112 Ratings
  • 5 star values: 77
  • 4 star values: 23
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1

These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!



Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (180 degrees C).

  • Dissolve baking soda in persimmon pulp and set aside.

  • Sift flour, spices and salt together, set aside.

  • Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.

  • Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.

Nutrition Facts

214 calories; protein 3.1g; carbohydrates 30.1g; fat 9.9g; cholesterol 23.9mg; sodium 176.2mg. Full Nutrition