The cookies were great! My husband totally ate three before they cooled off. I changed the recipe just a little by putting 3 cups of flour instead of 4 cups and used raisins instead of the paste. They are a keeper and will make them again .
WHOA! Making my own raisin paste in the blender was totally worth it! These things are the bomb--their consistency reminds me of my recipe for pumpkin cookies but the flavor is totally different--sweet fruity and I love it! I substituted the shortening w/ 1/2 coconut oil half vegan butter and it worked out fine. Great way to use my persimmons that were getting old:) thx!
Great cookie for adults and children
THESE COOKIES ARE A LITTLE TASTE OF HEAVEN! I HAVE NEVER TASTED ANYTHING LIKE THEM BEFORE! I FOLLOWED THE RECIPE ALMOST EXACTLY BUT WITH A LITTLE BIT OF CHANGES. I USED MOSTLY ALL ORGANIC INGREDIENTS INCLUDING THE PERSIMMONS AND RAISINS. I ALSO USED BROWN RICE FLOUR INSTEAD OF ALL PURPOSE. WHEN I MIXED EVERYTHING UP THE DOUGH LOOKED LIKE IT MIGHT NEED MORE FLOUR SO I ADDED ABOUT 1/2 CUP OF ALL PURPOSE FLOUR AND ANOTHER 1/2 CUP OF BROWN RICE FLOUR. THE DOUGH WILL BE VERY STICKY. I ALSO ADDED ABOUT A TABLESPOON OF CHOPPED CANDIED GINGER. OH MY GOSH... YOU HAVE GOT TO TRY THESE! THE FLAVOR IS INDESCRIBABLY GOOD BUT I'LL TRY. I WOULD SAY THAT THEY ARE MILDLY SWEET WITH A LITTLE SPICY KICK TO THEM. THIS RECIPE IS DEFINITELY A KEEPER!!!
I used butter instead of shortening; 1/2 Brown Sugar and 1/2 molasses instead of white sugar and added dried cranberries substituted sesame seeds for walnuts and added 2TBSP ginger. Frosted with creme cheese frosting (1 brick of creme cheese 1/2 cup of Amaretto 3TBSp molasses and 1/2 cup of powdered coconut milk. VERY good.
This is a wonderful persimmon cookie recipe. Didn't change anything. Everyone loved them. Even my niece who does not like persimmons loved them!
I made these with very ripe Fuyu persimmons( 3Cups total increased by 1C). I substituted brown sugar for the white sugar, used butter for shortening,made my own raisin paste (1 recipe of 1 1/2 C of rains soaked in boiling hot water, drain water after 10 min, pureed in mini-chopper- yields 1 C of raisin paste ) used only one cup of raisin paste. Subbed chopped pecans for walnuts, increased amount to 3C. I also added 1 tsp. of cloves along with other spices. Added 2C of dried cranberries. They turned out fabulous, the recipe has been shared with many!
This recipe definitely deserves all the good ratings! The only change I made was to swap raisins for white chocolate chips. The cookie flavor was very good with just the right amount of sweetness. I was a little nervous while mixing in the dry ingredients because it was extremely dry. However once I mixed in the persimmon it suddenly became cookie dough. Now I can't decide if I am willing to share!
I followed the recipe exactly except used half the white sugar - it was perfect. Didn't think I needed so much sugar with the persimmons being sweet and then especially the raisin paste. I always cut sugar in half in all recipes as my husband and I do not like really sweet desserts. These cookies are really good and I will make them again. They are not a crisp cookie but more like a muffin texture but excellent!
They took a lot longer to cook more like 18 to 20 minutes. They came out well, however if I were to make this recipe again I would add the persimmon pulp in with the wet ingredients and then add the dry ingredients. It was extremely difficult to mix up these cookies the way that it is written. I exchanged half of the white sugar with brown sugar and left out the raisins.
