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.

ripe persimmons on cutting board

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.

Ingredients for persimmon cookies

vegan persimmon cookie recipe on a round wooden cutting board with milk in a glass jug and persimmons in the background

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?

  1. Preheat oven 375° F. Line a baking sheet with parchment paper and lightly brush with oil or spray with cooking spray. Set aside. 
  2. In a large bowl, add the oat flour, almond flour, cane sugar, baking powder, cardamom, cinnamon, nutmeg, and salt, and mix well to combine. 
  3. Cut in the vegan butter until the mixture resembles crumbs. 
  4. 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. 
  5. 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. 
  6. 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.
Vegan persimmon cookies overlay cookies on a baking rack with milk in a glass jug and a persimmon in the background

vegan persimmon cookie recipe on a round wooden cutting board with milk in a glass jug and persimmons in the background

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

baked-persimmon cookies

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vegan persimmon cookie recipe on a round wooden cutting board with milk in a glass jug and persimmons in the background

Vegan Persimmon Cookies

These are the best Persimmon cookies ever. They have the perfect slight crisp edge, with a soft and chewy center that just melts in the mouth. Made from scratch with naturally sweet persimmon pulp and spices, they will also be your family's favorite.
5 from 17 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: vegan persimmon cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 15 servings
Calories: 182kcal

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!

Nutrition

Calories: 182kcal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 143mg | Potassium: 95mg | Fiber: 2g | Sugar: 7g | Vitamin A: 288IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg