Persimmons always make me think of Grandma and the holidays. A number of years ago, when we were given a bag of persimmons, Grandma was the only one who knew what to do with them. The type we were given were Hachiya persimmons. They have an acorn kind of shape and are used when they are “liquidy” ripe. More recently I’ve also gotten to know Fuyu persimmons, which are short and squat and eaten like apples. Personally I like to peel them first, as the skins can often be a bit tough.
When Grandma taught me how to work with Hachiya persimmons, she gave me a persimmon cookie recipe very similar to the one below. I had wanted to scan the card with her writing on it, but don’t have it here with me now… perhaps that will follow in another post. These cookies use what I call Christmas spices – cinnamon, cloves and nutmeg. Plus persimmons ripen in the late fall. Here in the San Francisco Bay Area you can often see trees with only the bright orange persimmons hanging on their branches. They look like big bright ornaments.
I’ve never been much of a fan of raisins in cookies. Typically Persimmon cookies have raisins and walnuts in them, but I decided to alter the recipe, leaving those out and adding in chocolate chips. The combination of spices with the chocolate chips makes these persimmon cookies unique and in my opinion quite delicious. I also decided to try making these gluten-free, which was actually very easy with the gluten-free baking mix we had on hand. The persimmons create a very moist cookie and thus works very well gluten-free. Enjoy!
Yield: 2.5 dozen cookies Cook Time: 12-14 minutes
Adapted from a recipe from Two Peas & Their Pod
2 cups gluten-free baking mix flour (regular flour will work fine, too)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves (more if you like)
1/4 teaspoon nutmeg (more if you like)
1/2 cup unsalted butter, at room temperature
3/4 cup sugar (1/2 brown & 1/4 white)
1 cup persimmon pulp (from ~3 persimmons)
1 teaspoon vanilla extract
½ cup chocolate chips
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
2. In a medium bowl, whisk together the flour, baking soda, salt and spices. Set aside.
3. In a large mixing bowl, cream the butter with the sugar (cream well, until mix is a bit fluffy). Beat in persimmon pulp, eggs, and vanilla. Slowly add in the flour mixture until everything is combined. Fold in the chocolate chips.
4. Drop by rounded spoonfuls onto prepared baking sheets. Bake for approximately 12 minutes or until cookies are brown around the edges and set. Let cool on baking sheets for a couple minutes and then remove to a wire rack to cool completely.
** The first version I made came out quite flat after the first batch, which was due to the warm baking sheet, so it’s helpful to use cool baking sheets. Also, it helped to refrigerate the dough for a few minutes before putting on the sheets and baking.