Persimmons are wonderfully sweet and delicious, making them the perfect ingredient for a batch of these fluffy, tasty cookies.
The consistency of persimmon pulp helps to make a great cookie dough. Along with some incredible spices of cinnamon, clove, and nutmeg in there too...get ready to say hello to your new favorite fall cookie!
I got this recipe originally from my old landlord Greg's mom over a decade ago. I've adapted it slightly over the years and am excited to get to share this with all of you!
Why this Recipe Works
Just like ripe bananas become a mush that's great for baking, really ripe persimmons create a pulp that works really well in quickbreads, cake batters, and cookie dough. The sweet, unique flavor sets persimmons apart from other fruits you'd typically bake with.
This wet persimmon cookie dough is an easy drop-and-bake recipe. Made in one bowl, and no fancy equipment required.
This cookie dough is amazing as is, but I include an option to add chocolate chips and nuts into the dough to add extra flavor and crunch. I even share my favorite nuts and chips for this recipe.
Ingredients & Substitutions
Sugar - regular granulated sugar or cane sugar work best in this recipe.
Unsalted butter - I like unsalted butter for this recipe the best, but have also used margarine (vegan butter) or shortening with great success in this recipe.
Persimmon - Wait until your persimmons are really ripe before using them in this recipe. Over-ripe Hichaya persimmons work best for these cookies, but other persimmons work well if just as smushy and ripe.
Flour - Use unbleached all-purpose flour.
Baking soda - Make sure not to use baking powder. Baking soda and baking powder react differently in recipes depending on the acid content of the ingredients.
Cinnamon, cloves, and nutmeg - Use dried versions of these spices, which you can easily find in the spice aisle at the grocery store.
Chocolate chips - I usually leave these out because the flavor of the persimmon can be slightly masked when adding chocolate chips. If you are adding them, you can use white, bitter-sweet, semi-sweet, or dark.
Note on chocolate chips: I have found that dark chocolate chips can be a little strong in this recipe, so use a little less.
Nuts - This optional ingredient can be walnuts or pecans, and my preference in this recipe is pecans.
How to Make this Recipe
Start by preheating your oven to 350 degrees. Cream together your 150 grams (¾ cup) of sugar and ½ cup of butter or shortening until combined in a creamy mixture.
Scrape out the innards of the persimmon, leaving the skin behind. Though edible, it will make your batter less smooth.
Note on pulp consistency: Use a food processor/blender to blend your over-ripe persimmons into a pulp. Blend it, but don't completely puree it as you still want small pieces of persimmon in the cookies.
Add an egg and the blended persimmon pulp to the creamed butter and sugar. Scrape down the sides of the bowl before adding the dry ingredients.
Add the 200 grams of all-purpose flour (1.5 cups), ¾ teaspoon salt, 1 teaspoon baking soda, ½ teaspoon cinnamon, ½ teaspoon cloves, and ½ teaspoon freshly grated nutmeg to the mix.
If you're doing the optional addition, add ¾ cup of chocolate chips and ¾ cup of pecans (or another nut of choice).
Mix gently and thoroughly to get the dough to come together.
Drop the dough onto a lightly greased cookie sheet (or on a silicone baking mat) in equal sizes, approximately 2+ tablespoons each, with only 6-8 cookies per half baking sheet. This recipe makes 20 persimmon cookies.
Bake the cookies for 13-18 minutes until the bottom edges begin to golden. Allow to cool slightly then enjoy!
For more expert tips and tricks on baking with persimmons, check out my Ultimate Guide to Baking with Persimmon!
Persimmon season runs from October through January. It's a short window to make the most of it while you can! Here's my pro tip though - you can make persimmon pulp and blend it so you can still cook with persimmons when they're not in season.
Your local grocery store should have persimmons, and I find that they are usually easy to spot if your local store highlights seasonal produce in its own section or right when you walk in. Farmers' markets are also a great place to look for them.
This is important for two main reasons. First, the riper they are, the sweeter they taste, which we want! Second, the mushy consistency in the persimmon is essential so that the persimmon is evenly distributed throughout your cookie dough.
Don't worry, this is normal! The persimmon pulp tends to produce a wet baking batter.
Craving more ways to bake with persimmons? Try these favorite recipes out!
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- 150 grams sugar ¾ cup
- ½ cup unsalted butter room temperature (or margarine, or shortening)
- 1 egg room temperature
- 1 cup persimmon pulp very ripe and mushy
- 200 grams all-purpose flour 1.5 cups
- ¾ teaspoon salt ½ tsp
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ¾ cup chocolate chips* optional
- ¾ cup pecans optional
- Preheat oven to 350.
- Cream together sugar and ½ cup shortening I have also used Imperial margarine or salt free butter.
- Add 1 egg along with the persimmon pulp to the above.
- 1 cup very ripe persimmons scrape out the meat of persimmon do not use the skin. Put the pulp into a blender. Blend but don't puree as you want small pieces of persimmon in the cookies.
- Add the flour, ¾ teaspoon salt, 1 teaspoon baking soda, ½ teaspoon cinnamon, ½ teaspoon cloves and ½ teaspoon nutmeg.
- Add 1 cup chocolate chips and 1 cup nuts. (did not use nuts because you and you dad did not like them. If you decide to put in cuts I recommend pecans.
- Drop 2+ tablespoon-sided dollops of dough on lightly greased cookie sheet with only 6-8 cookies per half baking sheet. This recipe should yield 20 cookies.
- Bake for 15-18 minutes until the edges become just golden brown.