Soft Persimmon Cookies
Soft persimmon cookies in autumn is always a good idea! These cookies are moist, full of wonderful spices, and they are delicious with some chopped walnuts. Only 1 bowl is needed!
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.