What does one do with an extra cup of persimmon puree and a couple of cups of date pieces? One comes up with a new cookie recipe! These turned out the mounded cookies that our family so loves. When my husband commented 'these might be the best cookies you've ever made,' I knew they were good enough to share.

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
10 mins
total:
40 mins
Servings:
72
Yield:
72 cookies
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Ingredients

72
Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Mix flour, baking soda, and salt together in a bowl.

  • Combine white sugar, brown sugar, coconut oil, and butter in a separate bowl; mix until creamy. Beat in persimmon pulp. Add eggs and vanilla extract; beat until well combined, scraping sides of the bowl occasionally.

  • Stir flour mixture into persimmon mixture by hand until thoroughly combined. Add dates and oats; mix dough well.

  • Drop dough by rounded teaspoonfuls onto an ungreased baking sheet, about 2 inches apart.

  • Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool briefly; transfer to a wire rack to cool completely, about 10 minutes.

Nutrition Facts

84 calories; protein 1g 2% DV; carbohydrates 13.6g 4% DV; fat 3.1g 5% DV; cholesterol 8.6mg 3% DV; sodium 45.5mg 2% DV. Full Nutrition