This recipe for persimmon cookies has been in our family for three generations - which is how long we've been growing persimmons commercially. These cookies are full of flavor from the persimmons and warm spices, and you can customize them with your favorite dried fruit and nut mix-ins.
You can make these persimmon cookies with either gluten-free or conventional AP flour. You can also use Fuyu, Hachiya or wild persimmon pulp in this cookie recipe.
Which persimmon is best for cookies?
You can make persimmon cookies with any type of persimmon pulp - as long as the fruit is completely ripe. That's especially true if you're using Hachiya or wild persimmons.
The easiest way to tell the persimmon type is by shape. Fuyu persimmons are squat and flat like an heirloom tomato. Hachiya persimmons have a point at the bottom and their shape is like a large acorn. Fuyu and Hachiya are the two types of commercially available persimmons. My family grows both.
About different types of persimmons:
Fuyu persimmons can be eaten raw. They are the best are the best option for salads, slicing and eating, and any raw or quick-cook application. Hachiyas are good for baking or cooking, they become soft or mushy when ripe. To speed up the process, you can freeze the fruit and then thaw to use - but it should be completely orange before harvesting.
Hachiya persimmons (or wild persimmons) are great for baking, sauces, desserts and sorbet - they have a bit more balance of sweet/tart, and more flesh per fruit.
Customizing these persimmon cookies:
Use gluten-free flour blend or conventional AP flour in this persimmon cookie recipe. Both King Arthur Measure for Measure or Pamela’s Gluten-Free Artisan Blend make light, fluffy gluten-free persimmon cookies. If you're making your own blend, use gum free baking binder instead of xanthan or guar gum.
Classic persimmon cookies (like my friend Nicole's recipe) call for the usual mix-ins: raisins and walnuts, but you can switch it up!
The recipe calls for a total of 2 cups of mix-ins. Raisins or chopped prunes add a bit of sweetness and chewiness, and walnuts or pecans offer classic persimmon cookie flavor. Feel free to swap in pistachios, dark chocolate chips, coconut or dried cranberries to make them your own.
You can lose the egg or dairy too.
You can swap out the egg in the persimmon cookie recipe for ¼ cup (60ml) of prune puree, which will also enhance the flavor of the warm spices. Make dairy-free persimmon cookies by swapping the butter for your favorite dairy-free butter substitute.
The Best Persimmon Cookies Recipe
#wprm-recipe-user-rating-2 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-2 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-2-33); }#wprm-recipe-user-rating-2 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-2-50); }#wprm-recipe-user-rating-2 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-2-66); }linearGradient#wprm-recipe-user-rating-2-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-2-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-2-66 stop { stop-color: #343434; }Ingredients
- 1 ¼ cups persimmon pulp
- 1 teaspoon baking soda
- 1 cup sugar
- ½ cup butter softened
- 1 egg
- 2 cups gluten-free flour blend or conventional AP flour
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup raisins or chopped prunes
- 1 cup walnuts or pecans chopped
Instructions
- Add the persimmon pulp, baking soda, sugar, and butter to a large bowl or the bowl of a stand mixer, and beat on medium-high until thoroughly blended and creamy. Add the egg, flour, spices and salt and mix thoroughly. Add in the dried fruit and nuts (or other mix-ins) and stir to combine.
- Cover the cookie dough and refrigerate for at least 15 minutes. (You can do this while preheating the oven and preparing the cookie sheet.)
- Preheat the oven to 375°F (190°C). Prepare a baking sheet by greasing, or lining with parchment paper or a silicone baking mat.
- Drop the dough in 3 tablespoon spoonfuls on the prepared sheet.
- Bake for 12-15 minutes. Cool for 5 minutes on the baking sheet, then move to a cooling rack or serving tray.
Notes
Other dried fruit and nuts may be swapped out for all fruit, all nuts or other mix-ins such as chocolate chips or coconut flakes.
Nutrition
Love this recipe for persimmons? Try these too:
Bacon-Wrapped Persimmons
This easy appetizer uses Fuyu persimmons and thick-cut bacon for a salty-sweet bite everyone loves.
Persimmon Pie with Almond Flour Crust
This recipe for Persimmon Pie with Almond Crust from California Grown, features Hachiya persimmons and a tender gluten-free almond crust. Perfect for festive gatherings!
Sarah's Persimmon and Pomegranate Caprese
My friend Sarah's Autumn Persimmon and Pomegranate Caprese is full of flavor!
Here's a list of some other awesome persimmon recipes from CA GROWN too.
Frequently Asked Questions about Persimmon Cookies:
Yes, persimmon cookies may be frozen in a tightly sealed container or freezer bag for up to 2 months. Freeze persimmon cookie dough in balls for up to 3 months prior to baking.
Most persimmon cookie recipes use conventional AP flour or an all-purpose gluten-free flour blend like King Arthur Measure for Measure or Pamela’s Gluten-Free Artisan Blend.
Persimmon cookies and breads are made with persimmon pulp, which can be made from Fuyu, Hachiya or wild persimmons. Hachiya persimmons (or wild persimmons) are great for baking, sauces, desserts and sorbet, and are often preferred - they have a bit more balance of sweet/tart, and more flesh per fruit.
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