Vegan Persimmon Cookies
These homemade persimmon cookies are not only vegan but also gluten-free since they are prepared with certified gluten-free rolled oats and almond flour. They have added walnuts for extra crunch, and raisins for extra sweetness. They are so addictive! You should also try Vegan Mexican Wedding Cookies, Vegan Pumpkin Cookies, and Vegan Chinese Almond Cookies.
Vegan Persimmon Cookies
It is persimmon season here in Northern Central Florida and my friends are sending me lots of persimmons. We have quite a few new trees in our garden but I haven’t checked as yet if they are bearing this year.
If you have never eaten a persimmon, I encourage you to try one. They are so sweet and delicious. Last year, I managed to make a Vegan Persimmon Bread Recipe that was a hit. These gluten-free persimmon cookies are also definitely a crowd-pleaser.
What Is A Persimmon?
Persimmon is an edible fruit from the genus Diospyros. The Asian and Japanese persimmons are the most widely cultivated varieties. There are two popular Asian varieties, the Hachiya (astringent) and the Fuyu (non-astringent).
Here in the USA, native Americans and early explorers enjoyed persimmons during the winter months for food. the American variety grows from Florida to Connecticut, and from West Iowa down south to Texas.
Even though the persimmon tastes and looks like tropical fruit, botanically it is actually considered a berry.
What Do Persimmons Taste Like?
Persimmons are sweet, the Hachiya variety has a soft flesh with bright orange color when ripened, and the Fuyu variety has a crunchy sweet pale orange flesh, both tasting like an apricot. Please note that the Hachiya variety must be first fully ripened to enjoy it, otherwise the astringent nature will be experienced, leaving your mouth with a chalky mouth-feel. Persimmon fruit requires patience in allowing it to fully ripen.
How To Ripen Persimmons?
To ripen persimmons, I usually put them in a fruit basket on the counter with fruits that produce ethylene gas, such as apples, bananas, and pears. They usually ripen in about 4 days but may take a couple of weeks.
You can also place the persimmons in a paper bag to speed up the ripening process. Enjoy persimmon as you would an apple, eating it raw, chopped up in your cereal, in smoothies, etc.
Vegan Persimmon Cookies Ingredients
- Oat Flour – place oats in a blender and process until it turns into flour, or you can find it online on Amazon.
- Almond Flour – Make sure to use almond flour and not almond meal.
- Organic Cane Sugar – Can be substituted with coconut sugar.
- Baking powder – I love to use non-aluminum baking powder.
- Spices – Cardamon, cinnamon, and nutmeg. Substitute with a blend of coriander and cardamom spices for a milder spice blend. Other spices you could use are allspice, ginger, or pumpkin spice mix.
- Salt – I used Himalayan sea salt, you can use less.
- Vegan Butter – I used Earth Balance Buttery Spread, you can substitute with solid coconut oil. If your coconut oil is too soft, stick it in the refrigerator.
- Persimmon Puree – I peeled the persimmon, then whiz it in the blender. I used the Hachiya variety.
- Vanilla – Added for flavoring.
How To Make Persimmon Cookies?
- Preheat oven 375° F. Line a baking sheet with parchment paper and lightly brush with oil or spray with cooking spray. Set aside.
- In a large bowl, add the oat flour, almond flour, cane sugar, baking powder, cardamom, cinnamon, nutmeg, and salt, and mix well to combine.
- Cut in the vegan butter until the mixture resembles crumbs.
- Add persimmon puree and vanilla, and mix well to combine and form a dough. Fold in raisins and walnuts. If your mixture is too dry, add more puree.
- Drop by the spoonful onto the prepared baking sheet about 2 inches apart, and bake for 12 -15 minutes or until edges are golden brown.
- Remove from oven and allow to cool on baking sheet for 5 minutes. Transfer to a cooling rack to finish cooling and crisp up. Enjoy.
How To Store Persimmon Cookies?
Store leftover cookies in an airtight container for 3 days.
Can You Freeze Persimmon Cookies?
Place cookies in a freezer container and freeze up to 6 months.
Other Vegan Cookie Recipes To Try
- Gluten-Free Vegan Blueberry Cake
- Gluten-Free Vegan Pineapple Tart
- Vegan Peach Galette
- Vegan Gluten-Free Mango Bread
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Vegan Persimmon Cookies
Equipment
Ingredients
- 1 cup oat flour
- 1 cup almond flour
- 1/2 cup organic cane sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon cardamom
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup Vegan Butter or coconut oil (solid form)
- 1/2 cup persimmon puree about one persimmon
- 1 teaspoon vanilla
- 1/3 cup raisins
- 1/3 cup chopped walnuts
Instructions
- Preheat oven 375° F. Line a baking sheet with parchment paper and lightly brush with oil or spray with cooking spray. Set aside.
- In a large bowl, add the oat flour, almond flour, cane sugar, baking powder, cardamom, cinnamon, nutmeg, and salt, and mix well to combine.
- Cut in the vegan butter until mixture resembles crumbs.
- Add persimmon puree and vanilla, and mix well to combine and form a dough. Fold in raisins and walnuts. If your mixture is too dry, add more puree.
- Drop by the spoonful onto the prepared baking sheet about 2 inches apart, and bake for 12 -15 minutes or until edges are golden brown.
- Remove from oven and allow to cool on baking sheet for 5 minutes. Transfer to a cooling rack to finish cooling and crisp up. Enjoy!
What a firework of a recipe! Persimmon + cardamom + dates [I used them instead of raisins] makes this such a flavour-packed, warm’n’cozy cookie I think it’s my new favourite! This was my first time making this recipe as well as my first time using GF oat flour and hachiya persimmons. I followed the recipe exactly [aside from my fruit swap] and, apart from not spreading out much in the oven, they turned out exactly as I expected. Fantastic job.
Cheers!
Hello Flynn, I’m so happy you enjoyed them. I love your substitutions, next time reduce the amount of baking powder so it doesn’t spread out as much in your oven.
I subbed the butter Tahini, coconut sugar instead of cane, and spelt instead of oat flour and they came out incredible! Thank you
Big Jabroni, I’m so happy that they turned out great with your substitutions, thank you for sharing them with us!
Loved these cookies! I subbed ghee as I’m not vegan but dairy and egg intolerant. I also added dry white mulberries instead of raisins and subbed coconut sugar for cane.
Dee, I’m so happy they turned out great for you. Thank you for sharing your adjustments with us. Going to have to dry some of our mulberries next year.
These cookies are my new favorites! so yummy! Thank you!!!
Maryclare, I’m so excited that you enjoyed them. Thank you for sharing your feedback with us.
Has anyone tried it without the almond flour? I didn’t want to purchase the almond flour just for this recipe but I have persimmon pulp I need to use soon!
The almond flour gives the cookies a chewy, dense crumb and I suggest picking some up, especially if you think you’ll be making multiple batches. It can make the texture just a tiny bit mealy, but I’m a texture person and I didn’t mind it in the least, for context.
Thank you for your feedback, I really appreciate it Flynn.
Delicious!
I used 1/4 cup of coconut sugar.
I’m happy you enjoyed them, thank you for sharing your adjustments.
I’ve really enjoyed this recipe but have tweaked it a bit. We have wild persimmon trees in our area so I have enough frozen persimmon pulp to make several batches of cookies around the holidays! Anyhoo, I substituted Chinese 5-spice for cardamom and I used coconut flour (check the proportion as coconut flour is denser) instead of almond flour which makes a really nice consistency and goes well with the coconut oil (which I used instead of vegan butter).
Abby, I’m so happy you enjoyed it. Thank you very much for sharing how you adjusted this recipe. On behalf of the readers, I really appreciate it.
This was such a great recipe! Everyone loves these cookies regardless of being vegan or not!
I’m so happy everyone loved it, thank you for sharing your feedback.
I omitted the raisins and walnuts and used gluten free oat bran instead of oat flour and these cookies are delicious!
Thank you for sharing your adjustments, I’m happy you enjoyed them.
Thank you for this recipe, I have a lot of persimmons on my tree.
Wow, that’s awesome, I hope you enjoy my recipe.