bakingglutenfreememories Another thing that makes autumn a great season is persimmons! It is such a sweet fruit that is perfect for adding into baked goods when you are trying to reduce your sugar intake. Not to mention, it is always a bonus when you can add in some extra fiber and give your bakes some added nutrition. I made persimmon cookies a lot when growing up and so I wanted to share my soft persimmon cookies recipe.
Since you are adding fruit pulp to these cookies, they naturally yield a soft and moist texture. The warming spices of cinnamon, nutmeg, and cloves make them mouth watering. Then adding in some chopped walnuts gives them a pleasant bit of crunch. These cookies are made in just 1 mixing bowl and one batch makes 36. Give these persimmon cookies a try for a tasty treat!
Ingredients You Will Need
– Unsalted butter, softened
– Eggs
– Persimmon pulp (very soft and ripe Hachiya persimmons)
– Coconut sugar
– Vanilla extract
– Gluten-free all-purpose flour
– Ground cinnamon
– Ground nutmeg
– Ground cloves
– Sea salt
– Baking soda
– Chopped walnuts
How to Make Soft Persimmon Cookies
First, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone mat.
Next, in the bowl of a stand mixer or a large bowl with a hand mixer, add in the softened butter and coconut sugar and lightly beat them together on low speed. Making sure that the butter is really soft before you mix it with the other ingredients is crucial. Otherwise, the butter will be too chunky and it will therefore be a lot harder to blend together, possibly ruining the outcome of the bake. Allowing the butter to soften overnight is a good way to reduce your waiting time.
Then add the persimmon pulp and eggs and continue mixing it on low speed until it is nicely blended together. You want to make sure that the Hachiya persimmons you use are very ripe and soft in order to make these cookies. The pulp should be juicy and chunky. Usually 1 medium sized persimmon will contain the right amount of pulp needed. Otherwise, 2 persimmons will definitely be adequate enough for this recipe.
Now for adding the dry ingredients. Pour in the gluten-free all-purpose flour, sea salt, baking soda, ground cinnamon, nutmeg, and cloves and stir well. Finally, stir in the chopped walnuts. I have tested out different gluten-free 1:1 flour blends with these cookies and it has stayed consistent in texture and flavor.
Once the oven is ready, use a cookie scoop or a spoon and drop the cookies into tablespoon sized balls on the cookie sheet, spacing them apart. Bake them on the middle oven rack for 12 minutes.
Allow the cookies to cool for 4-5 minutes before using a spatula to transfer them to a cooling rack. Enjoy!
Storage Tips and Notes
– These persimmon cookies store great in the freezer
– Store these cookies in a sealed bag or container for 2-3 days at room temperature or freeze after
– Chopped pecans is a great alternative to walnuts
– If you prefer flatter cookies, you can flatten the tops before baking. The dough will be sticky to the touch
– For a dairy-free option, I always recommend Miyoko’s Creamery European Style Vegan Butter.(use the unsalted one) This butter has consistently made the closest outcome to real butter in my recipes
Soft Persimmon Cookies
Ingredients
- ½ cup unsalted butter, softened (8T)
- ½ cup persimmon pulp (very ripe and soft Hachiya variety) (126g)
- 2 eggs
- ¾ cup coconut sugar (118g)
- 1 teaspoon vanilla extract
- 1¾ cups gluten-free all-purpose flour (259g)
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- In the bowl of a stand mixer or using a large bowl with a hand mixer, add in the softened butter and coconut sugar and lightly beat together on low speed.
- Then add in the persimmon pulp and eggs and continue beating until the batter is mixed well. Use a large spoon to stir in the vanilla extract.
- Next, add in the gluten-free flour, seat salt, baking soda, ground cinnamon, nutmeg, and cloves and stir until the dough is nice and smooth. Finally, stir in the chopped walnuts.
- Using a cookie scoop or a spoon, drop tablespoon sized rounds of cookie dough on the baking sheet, spacing them out. Bake them on the middle oven rack for 12 minutes.
- Allow the cookies to cool for 4-5 minutes before using a spatula to transfer them to a cooling rack.
