Easy Persimmon Cookies - Old Fashioned Recipe (2024)

This recipe forpersimmon cookies results in a cookie with a cake-like consistency that makes it hard to stop at just one. Make them with chocolate chips, raisins, and nuts for a flavor-packed sweet treat.

Originally published in October 2013; this post has been updated.

Old-Fashioned Persimmon Cookies

This persimmon cookie recipe is from my childhood. Since I don’t have a persimmon tree anymore, I hadn’t made them in quite awhile. Note that if you’d like to try this recipe but don’t have easy access to persimmons, you can make them with pumpkin puree.

When a friend of mine contacted me to I tell me that her persimmon tree was overloaded, inviting me to come take as many as I could use, of course I jumped at the chance.Preventing those persimmons from going to waste and my favorite persimmon cookies? I was in! (More info on growing your own persimmon tree here.)

Working With Persimmons

Choose very ripe fuyu persimmons or a custard-like American persimmon for these persimmon cookies. Slice the stem from the top of each persimmon and use a spoon to scoop pulp into the bowl of a food processor fitted with a plastic blade.Pulse until the persimmon flesh is a fairly smooth consistency.

I opted to do this with the seeds intact, then I picked the seeds out of the pulp. I found this easier to do than removing seeds before processing, but that’s me. If you’d prefer, you can remove the persimmon seeds before you process the pulp.

You could also use a sieve or food mill for this.

Ingredients

Persimmons— This is a fun fruit you may have passed up at the store. Opt for ripe hachiya persimmons or fuyu persimmons. The flesh is soft and works really well in baked goods. If you have more than you can use in a recipe, freeze persimmon pulp for use later.

Brown sugar—Sometimes you just need classic flavors in delicious desserts!

Butter—I combine butter and oil in this recipe to achieve just the right texture.

Oil—You could use olive oil or coconut, whichever is your preference.

Flour— When I bake with all-purpose flour I opt for the unbleached version. Bleached flour is very white, but it’s also treated with bleaching agents that I don’t really need in my food.

Add-ins—Chocolate, raisins, nuts. Your call!

How to Make Persimmon Cookies

Cream together the butter, oil, and sugar until light and fluffy.

Stir in remaining ingredients besides your add-ins.

Now mix in those favorite little treats and shape and bake.

FAQs

What if I can’t find persimmons?

If you can’t find them at your local store, or you aren’t feeling adventurous, you can also use canned pumpkin or make your own. One can is just about 2 cups so it’s perfect for using the entire thing.

Can I make these dairy-free?

You can use vegan buttery sticks for the butter, which are meant for baking recipes just like this. Then make sure your chocolate chips are also dairy-free.

What mix-ins are good?

Reach for your favorite chocolate for sure. Nuts work well as do dried fruits like raisins or cranberries. Feel free to use 1, 2, or 3 options – just keep your total at about 3 cups for the amount of dough.

How to Store Persimmon Cookies

This recipe produces a cake-like cookie that holds together well. They’re good for packing up as gifts — a little bit of travel won’t do them any harm. They freeze well, too; I like to keep some in the freezer to pull out for unexpected company. Pair these with

★ Did you make these persimmon cookies? Don’t forget to give them a star rating below!★

Old Fashioned Persimmon Cookies

Yield: 48 cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Try an unusual fruit in a traditional recipe and see what you think! These persimmon cookies are a favorite here.

Ingredients

• 1 cup granulated organic cane sugar
• 1/2 cup organic brown sugar
• 1/2 cup butter
• 1/4 cup extra light olive oil , or coconut oil
• 2 cups pureed persimmon pulp
• 2 teaspoons baking soda
• 2 eggs
• 4 cups unbleached organic all-purpose flour, (the same amount of oat flour works beautifully if you're avoiding wheat)
• 1 Tablespoon pumpkin pie spice
• 3 cups add-ins (chopped walnuts, chocolate chips, shredded coconut, raisins)

Instructions

1. Cream together sugar, butter, and oil in a large mixing bowl.
2. Stir in persimmon pulp, baking soda, and eggs. Add flour and spices.
3. Once those are combined, stir in your favorite add-ins.
4. Place cookie dough by the teaspoonful onto baking sheets and bake for 12-14 minutes at 350ºF. Cool on wire racks.

Notes

The resulting cookie is very cake-like and---my family concurs---tasty. Now, what if you don't have persimmons? Pumpkin pureeis a very comparable substitute.

**To make persimmon pulp: Slice the stem from the top of each persimmon and use a spoon to scoop pulp into the bowl of a food processor fitted with a plastic blade. Pulse until the persimmon flesh is a fairly smooth consistency. I opted to do this with the seeds intact, then I picked the seeds out of the pulp. I found this easier to do than removing seeds before processing. Don’t have a processor? No worries. Just use a bowl and a potato masher.

Nutrition Information:

Yield: 48Serving Size: 1 grams
Amount Per Serving:Calories: 167Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 80mgCarbohydrates: 25gFiber: 2gSugar: 14gProtein: 2g

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More persimmon recipes for your baking pleasure:

• Persimmon Pancakes
• Persimmon Granola
• Persimmon Jam