"These homemade persimmon cookies taste great and are easy to make." — Andrea
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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!
* Percent Daily Values are based on a 2,000 calorie diet.
Persimmon Cookies IV
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 50
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