A great fall cookie but can really be enjoyed any time of the year if there's a supply of persimmon pulp in the freezer!

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
24
Yield:
2 dozen cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

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  • Whisk oats, flour, toffee bits, baking soda, salt, nutmeg, cinnamon, and cloves together in a bowl.

  • Beat brown sugar and butter together in a bowl with an electric mixer until creamy, 2 minutes. Beat in egg. Beat persimmon puree and vanilla into butter mixture.

  • Mix flour mixture into persimmon mixture until dough is just moistened and no streaks of flour or oats remain. Drop spoonfuls of dough 1 1/2 inches apart onto ungreased baking sheets.

  • Bake cookies in the preheated oven until slightly browned on the edges, 8 to 12 minutes. Cool on the baking sheet for 10 minutes before transferring to wire racks to cool completely.

Nutrition Facts

181 calories; protein 2g 4% DV; carbohydrates 25.2g 8% DV; fat 8.3g 13% DV; cholesterol 27.1mg 9% DV; sodium 220.9mg 9% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/21/2016
Moist delicious twist on oatmeal cookies! Read More
(1)

Most helpful critical review

Rating: 3 stars
11/10/2014
I made the recipe exactly as written using fuyu variety persimmons fresh from my backyard. The texture of the cookies was good - soft with a good chewiness added from the oats. But the flavor was just not what I was hoping for. It was a little on the salty side and even with the toffee bits they are not sweet enough for me (and my 3yo son spit it out and said it was yucky). I'm new to persimmons so I don't have much recipe experience to compare to but I couldn't taste the flavor of persimmon at all- just the spices (and salt) I added in. And that was disappointing for me because I could achieve that with applesauce if I wanted to. Anyway my search for a great persimmon cookie recipe continues I suppose. Read More
(1)
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/13/2014
These were tasty! Very soft and sweet. The persimmon flavor is very faint. My only complaint with this recipe is I ended up almost doubling the bake time. I have a very old gas oven so it could have to do with my antiquated kitchen equipment. Thanks for the recipe! Read More
(1)
Rating: 5 stars
12/21/2016
Moist delicious twist on oatmeal cookies! Read More
(1)
Rating: 3 stars
11/10/2014
I made the recipe exactly as written using fuyu variety persimmons fresh from my backyard. The texture of the cookies was good - soft with a good chewiness added from the oats. But the flavor was just not what I was hoping for. It was a little on the salty side and even with the toffee bits they are not sweet enough for me (and my 3yo son spit it out and said it was yucky). I'm new to persimmons so I don't have much recipe experience to compare to but I couldn't taste the flavor of persimmon at all- just the spices (and salt) I added in. And that was disappointing for me because I could achieve that with applesauce if I wanted to. Anyway my search for a great persimmon cookie recipe continues I suppose. Read More
(1)
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Rating: 4 stars
11/14/2019
Just made these cookies and they came out great. They are soft and moist. I used 1 tsp cinnamon and 1 tsp pumpkin pie spice and loved it! Read More
Rating: 5 stars
06/27/2014
These are so good and easy. Followed the recipe except... didn't have heath bar bitys so used white chocolate chips. Next time will get the heath bar chips even if have to go to grocery. were good even without them. Read More
Rating: 5 stars
03/31/2019
Very moist and delicious cookie. My vegetarian grandkids love them. Read More
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Rating: 5 stars
12/14/2013
soft Read More
Rating: 5 stars
11/03/2019
Moist and delicious! I made my own puree from overripe fuyu persimmons in a food processor. I also used only 1/2 t. of salt and cut up 1 1/2 heath bars which worked great! I used an ice cream scoop about 2 inches in diameter and the cookies needed about 20 minutes to bake. I love the texture of the outside a little firm/crisp and the inside stays really moist. Read More