This is a simple yet great recipe for persimmons. This recipe can be altered in many ways depending on your taste and dietary needs and restrictions. I personally love these light, delicious, guilt-free cookies. Depending on dietary needs and restrictions, substitutions may be used.

Gallery

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
30
Yield:
30 cookies
Advertisement

Ingredients

30
Original recipe yields 30 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.

    Advertisement
  • Stir baking soda into the persimmon puree in a small bowl; set aside.

  • Mix flour, cinnamon, nutmeg, cloves, and salt together in a bowl.

  • Beat margarine, honey, agave nectar, and applesauce together in a large bowl. Slowly beat the persimmon mixture into the margarine mixture. Gradually stir flour mixture into the persimmon mixture. Fold dates, pecans, and lemon zest into the mixture.

  • Drop cookie dough by the spoonful onto the prepared baking sheets.

  • Bake in the preheated oven until the edges are golden, 15 to 17 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Cook's Notes:

Depending on dietary needs and restrictions, substitutions may be used.

For a vegan option, replace honey with sugar.

For a gluten-free option, use rice flour instead of regular flour.

Nutrition Facts

135 calories; protein 1.7g 3% DV; carbohydrates 21.3g 7% DV; fat 5.8g 9% DV; cholesterolmg; sodium 116.7mg 5% DV. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/21/2016
I substituted honey and used a full cup of agave syrup instead of 1/2 I also adjusted the time to 13 minutes. Read More