Persimmon pulp is the secret to the fluffiness in these persimmon cookies and is the perfect match with cinnamon, clove, and nutmeg.
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 you’ll love this recipe
🧾Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
Chocolate Chip Tip
I have found that dark chocolate chips can be a little strong in this recipe, so use a little less if you’re choosing dark chocolate.
👩🍳How to Make This Recipe
Start by preheating your oven to 350 degrees. Cream together your 150 grams (3/4 cup) of sugar and 1/2 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.
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), 3/4 teaspoon salt, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/2 teaspoon cloves, and 1/2 teaspoon freshly grated nutmeg to the mix.
If you’re doing the optional addition, add 3/4 cup of chocolate chips and 3/4 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!
Persimmon Tips
For more expert tips and tricks on baking with persimmons, check out my Ultimate Guide to Baking with Persimmon!
✨ Related Recipes
Craving more ways to bake with persimmons? Try these favorite recipes out!
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Persimmon Cookies
Print Recipe SaveIngredients
- 150 grams sugar 3/4 cup
- 1/2 cup unsalted butter room temperature (or margarine, or shortening)
- 1 egg room temperature
- 1 cup persimmon puree very ripe and mushy
- 200 grams all-purpose flour 1.5 cups
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 3/4 cup chocolate chips* optional
- 3/4 cup pecans optional
Instructions
- Preheat your oven to 350.
- Cream together your 150 grams (¾ cup) of sugar and ½ cup of butter or shortening until combined in a creamy mixture.
- 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), 1/2 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!
Recipe is good. I sprinkled a little sugar on each lump on dough before they went in oven and that was extra yummy – also like the choco chips in them. Love that I can adjust the yield, but all the ingredients amounts did not change when I upped the number of cookies, so watch out for that. More crazy is a statement in instruction 6:
“(did not use nuts because you and you dad did not like them.” ??
Thanks for sharing, Lou… Ha! It was a family recipe that was passed on to me and I missed that note… taking it out now 🙂