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.
Print
Pin
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