Persimmon Cookies IV

Persimmon Cookies IV

5
Andrea 0

"These homemade persimmon cookies taste great and are easy to make."

Ingredients

1 h 30 m {{adjustedServings}} servings 160 cals
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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Whisk the flour, baking soda, cinnamon, and ginger in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the persimmon pulp. Mix in the flour mixture until just incorporated. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
  3. Bake in the preheated oven until slightly puffed and golden brown, about 12 minutes. Cool on the pan for 5 minutes before removing to cool completely on a wire rack.
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Reviews

5
  1. 6 Ratings

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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...