Original recipe yields 36 servings
Based on a 2,000 calorie dietSee full nutrition
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 ...
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.
I used half white sugar and half brown sugar for the rich taste. I also put dried cranberries in them. YUM!!