Recipe by Lisa
"This is a spicy cookie that's Mmmm, Mmmm Good! It's hard to get fresh persimmons these days, but if you have them, this is a great recipe. It's an original handed down to me by old/ancient relatives, and over 170 years old. These cookies also freeze well. Have fun!"
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The cookies were great! My husband totally ate three before they cooled off. I changed the recipe just a little by putting 3 cups of flour instead of 4 cups and used raisins instead of the paste. They are a keeper and will make them again .
This recipe was just OK. To me these cookies were more of a muffin texture than a cookie. The flavor was good but I prefer cookies made with real butter. These just didn't do it for me. So I will keep searching...
Great cookie for adults and children
WHOA! Making my own raisin paste in the blender was totally worth it! These things are the bomb--their consistency reminds me of my recipe for pumpkin cookies, but the flavor is totally different--sweet, fruity and I love it! I substituted the shortening w/ 1/2 coconut oil half vegan butter and it worked out fine. Great way to use my persimmons that were getting old :) thx!
THESE COOKIES ARE A LITTLE TASTE OF HEAVEN! I HAVE NEVER TASTED ANYTHING LIKE THEM BEFORE! I FOLLOWED THE RECIPE ALMOST EXACTLY, BUT WITH A LITTLE BIT OF CHANGES. I USED MOSTLY ALL ORGANIC INGREDIENTS, INCLUDING THE PERSIMMONS AND RAISINS. I ALSO USED BROWN RICE FLOUR INSTEAD OF ALL PURPOSE. WHEN I MIXED EVERYTHING UP, THE DOUGH LOOKED LIKE IT MIGHT NEED MORE FLOUR, SO I ADDED ABOUT 1/2 CUP OF ALL PURPOSE FLOUR AND ANOTHER 1/2 CUP OF BROWN RICE FLOUR. THE DOUGH WILL BE VERY STICKY. I ALSO ADDED ABOUT A TABLESPOON OF CHOPPED CANDIED GINGER. OH MY GOSH... YOU HAVE GOT TO TRY THESE! THE FLAVOR IS INDESCRIBABLY GOOD, BUT I'LL TRY. I WOULD SAY THAT THEY ARE MILDLY SWEET WITH A LITTLE SPICY KICK TO THEM. THIS RECIPE IS DEFINITELY A KEEPER!!!
I used butter instead of shortening; 1/2 Brown Sugar and 1/2 molasses instead of white sugar, and added dried cranberries, substituted sesame seeds for walnuts, and added 2TBSP ginger. Frosted with creme cheese frosting (1 brick of creme cheese, 1/2 cup of Amaretto, 3TBSp molasses, and 1/2 cup of powdered coconut milk. VERY good.
This is a wonderful persimmon cookie recipe. Didn't change anything. Everyone loved them. Even my niece who does not like persimmons loved them!
This recipe definitely deserves all the good ratings! The only change I made was to swap raisins for white chocolate chips. The cookie flavor was very good, with just the right amount of sweetness. I was a little nervous while mixing in the dry ingredients, because it was extremely dry. However, once I mixed in the persimmon, it suddenly became cookie dough. Now I can't decide if I am willing to share!
* Percent Daily Values are based on a 2,000 calorie diet.
Persimmon Raisin Cookies
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 53
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