Ingredients1 h 30 m servings 160 cals
- Preheat an oven to 375 degrees F (190 degrees C).
- Whisk the flour, baking soda, cinnamon, and ginger in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the persimmon pulp. Mix in the flour mixture until just incorporated. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until slightly puffed and golden brown, about 12 minutes. Cool on the pan for 5 minutes before removing to cool completely on a wire rack.
Per Serving: 160 calories; 5.6 g fat; 26.2 g carbohydrates; 1.9 g protein; 24 mg cholesterol; 111 mg sodium. Full nutrition
ReviewsRead all reviews 8
Delicious! I made changes, but the basic recipe had to work or my changes wouldn't have worked. I increased the persimmon puree to about 2 1/2c. and used 2 eggs (felt the 2 T. egg was a typo). ...
Excellent and moist. I substituted one cup of flour with oat flour and turned out great. Would also suggest milling or blending the persimmon pulp to remove the strands and other pulpy pieces ...
Great cookies. We are a gluten free egg free lactose free family and still I could make these cookies. I used 2 cups of rice flour, 1 cup of chickpea flour, 1 cup of Milo flour and 2 teaspoon...
These are the best soft cookies! I come from a family that hates persimmons with a passion, but these cookies won them over. A little variation I made was to add 1/2 of a persimmon finely cut ...
I used half white sugar and half brown sugar for the rich taste. I also put dried cranberries in them. YUM!!
Great recipe! I halved the batter and added semi sweet chips. Kids loved them. Reminded me of a muffin top. I wanted a little kick & density so I added 1 tsp. Allspice and 1 additional cup persi...
These were more like little cakes than cookies. They were wonderful, and my family gobbled them up in record time. I will be making more today.