*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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). In addition to the spices listed I added about 1 tsp. of allspice. I used whole grain flours and (since I didn't want to mill more whole wheat pastry flour) I used half spelt flour. At the end of mixing I stirred in 1 c. butterscotch chips and 1 c. flaked coconut. These cookies turned out very moist like a good fruit cookie should. I noticed more of the persimmon flavor than in other persimmon cookie recipes I've tried and really liked that. The stir-ins I added gave additional sweetness and texture. I will be using this recipe again and next time I'm going to try stirring in some raisins.
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 for smooth consistency.
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 teaspoons of xanthan gum. Egg replacer and margarine in place of the ingredients that I cant use for my family. Delicious!
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 up into little chunks and a handful of finely chopped walnuts to the cookie dough. I also made the cookies slightly larger. I have made 5 batches for 20 people so far and they are begging for more!
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 persimmon puree. Will make again!
I made some exactly as the recipe said and I thought they were dry and tasteless. I then added raisins and topped with cinnamon and sugar and they were still dry but editable. I lowered the oven to 350 degrees and they were the best however I would never make this recipe again.
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