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Dairy-Free Persimmon Pecan Cookies

Rated as 4 out of 5 Stars

"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."
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30 m servings 135
Original recipe yields 30 servings (30 cookies)


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  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. Stir baking soda into the persimmon puree in a small bowl; set aside.
  3. Mix flour, cinnamon, nutmeg, cloves, and salt together in a bowl.
  4. 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.
  5. Drop cookie dough by the spoonful onto the prepared baking sheets.
  6. 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.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 135 calories; 5.8 21.3 1.7 0 117 Full nutrition

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I substituted honey and used a full cup of agave syrup instead of 1/2, I also adjusted the time to 13 minutes.