"This is a good recipe for persimmon cookies. These cookies are wonderfully sweet and delicious." — Bonnie
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ripe persimmons, pureed
Very good recipe! I made this recipe last night for dance class potluck and everyone devoured them so...I made them again today. Substitutions made: add 1 tsp vanilla extract, 1/2 tsp lemon extract, used only 1/2c. nuts (pecans) instead. *NOTE* Persimmons are not always available year-round so I like to buy lots, puree them and freeze - 2 persimmons equals about 1c. puree. Doing this will allow you to make yummy, comforting persimmon desserts all year long! OH YEAH...first time I made with half splenda/half sugar and it was fine. Non-diabetics enjoyed w/o noticing diff. - many even begged for recipe!
I give these only 3 stars as "cookies", but would give them 4 stars if labeled "Persimmon Biscuits" because they are so bread-like. To make them as biscuits, of course, I would just drop more batter on the cookie sheet, prior to baking, and flatten them out a bit. Then, I would slice them in half, once they were very lightly browned, spread on some cinnamon and butter and toast them, which I think would be better, to tell the truth. The recipe calls for 2 persimmons, but I live in the South and only have wild persimmons, which are small, and I am not positive how many of my smaller version of persimmons would equal the "2" called for in the recipe. Following some suggestions on other websites for substitution, I just went by amount of pulp rendered, using enough wild persimmons (about 30) to equal 1 cup of pulp. Perhaps that was not enough to equal the taste I would have gotten from the "2 persimmons" called for, but these cookies came out pretty bland tasting. Again, more like a biscuit. I left out the cloves and nutmeg, per recommendation of a reviewer who said they thought it may be the spices that cover up too much of the persimmon taste, but I don't think it helped. If I was experienced enough as a baker to know how much more persimmon pulp I could get away with adding, without messing up the recipe, I'd add more pulp. Anyway, thanks Bonnie, for submitting this recipe. I looked other places online for persimmon recipes and there aren't nearly enough! Thanks again
Being a persimmon newcomer, (I was given a bag of them from a friend) I tried to find things to do with them. The persimmon pie recipe on this site is a disaster. But these cookies... Wow! They taste like autumn wrapped up in a little morsel. They are light and cakey, and just sweet enough. This one is a keeper.
Oooooh soooo yummy! I just made these and the last batch isn't even out of the oven yet and the first two batches are almost gone (there is only 4 of us). This is the first time I'd ever tasted let alone made persimmon cookies and I will be making them again. Expect a pumpkin pie like taste and you will be delightfully surprised!
Just a note I had to add a little water to the persimmons to get them to puree in the blender, about a 1/4 cup or so of it. Didn't ruin the texture at all.
If you like persimmon cookies you will love this recipe. Very delicious.
Not liking persimmon myself, I can't really give my personal oppinion. But I made these cookies at my husband's request and he says that they are absolutely fabulous! What I can say is that they were very easy to put together and I baked them exactly per the instructions. Happy baking:)
I thought these cookies were just okay. Not was I was looking for--not that it stopped us from eating them! They are a cake-like cookie and have a nice spice taste in the mouth. If I try them again, I might tweak the recipe a bit with 1/2 brown sugar, some vanilla flavoring
and maybe the addition of some oatmeal or dates. I felt they needed something to make them really good.
Add these cookies to a autumn day in the Central Valley of California, a pot of hot tea and friends...You'll not only have friends asking for the recipe...You'll have a great day to remember!
* Percent Daily Values are based on a 2,000 calorie diet.
Persimmon Cookies II
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 44
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