Persimmon Cookies

Bringing a taste of nostalgia to your holiday baking! 🍪✨ Dive into the world of Persimmon Cookies - a cherished recipe, passed down and perfected. Inspired by my grandmother’s original, this lighter, lower-sugar version is just as delightful. Join me in baking up a batch of these delicious treats!

Get the Recipe Here:

Ingredients:
2 cups persimmon pulp (from about 4 medium persimmons)
1 cup coconut palm sugar
1 cup organic sugar
4 tablespoons (½ stick) unsalted butter (preferably organic), at room temperature
½ cup coconut oil melted
2 large eggs (preferably cage free)
2 egg whites (preferably from cage free eggs)
3½ cups whole wheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1¼ cups chopped walnuts
1 cup raisins

Instructions
1 - Preheat the oven to 375°F.
2 - Combine the persimmon pulp, sugar, organic sugar, butter, and coconut oil in a blender and process until well blended but not frothy.
3 - Pour into a medium bowl. Slowly whisk in the eggs and egg whites.
4 - Stir together the flour, baking powder, cinnamon, and nutmeg and in a separate medium bowl.
5 - Add to the persimmon mixture and mix well. Fold in the walnuts and raisins.
6 - Drop the batter using a small ice cream scooper or a tablespoon. about 1 inch apart onto an ungreased baking sheet. Bake until the cookies are golden brown, about 15 minutes.

The cookies should be a little soft so be careful to not overbake. Cool on the baking sheets for 10 minutes then transfer to a rack to cool completely.

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