I've also found great value in the pestle and mortar. Not only is it lovely using freshly-powdered spices, it's a great job for little kitchen helpers (and a wonderful sensory experience).
Puréeing the persimmons is quite simple. If you have a high-speed blender like a Vita-Mix, there's no need to peel it. Just cut off the tops and cut it into about six pieces. Run it through the blender until smooth. If you're using a different blender or food processor, you'll also want to peel it first.
Also, make sure your cookie dough balls are kinda tall because they spread.
See?
Makes about 2 dozen cookies
- 2 cups blanched almond flour
- 3/4 cup whole cane sugar
- 1 teaspoon baking soda
- 1/2 teaspoon Celtic sea salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup persimmon purée
- 1/2 cup softened butter or coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
- 1/2 cup raisins (optional)
- Preheat oven to 350º.
- In a mixer blend flour, soda, salt, and spices.
- In a large glass measuring cup or a bowl, whisk together purée, syrup, oil, egg, and vanilla.
- Pour liquid mixture into dry mixture and beat for about 30 seconds. Turn the mixer to low and add pecans and raisins.
- Spoon batter onto 2 baking sheets. If they're not stoneware, grease baking sheets or lay parchment paper onto the sheets. Leave plenty of room in between cookies, they spread. Bake 16-20 minutes. Allow to sit on sheets for about 20 minutes, then serve warm. Store in an airtight container.
Which type of persimmons did you use? The soft kind or the crunchy ones? If you are using he soft kind you mat want to add a note to make sure they are really soft or they will have A bitter yucky taste.
ReplyDeleteOh my goodness! Those look so yummy. We're new to Redding. Would you mind telling us where to find rapadura and almond flour in town? Thank you so much!
ReplyDeleteI order the almond flour from Amazon and the rapadura in bulk from www.azurestandard.com
ReplyDeleteI used Hachiya persimmons which need to be fully ripe to eat them raw, but I used a no fully ripe one in this recipe and it came out great. :)
ReplyDeleteMy Mother-In-Law made these one time for us. This was before I was gluten free. They were pretty good. If I had a source for persimmons, I'd definitely try them! Thanks for posting. God Bless :)
ReplyDeleteI've never used persimmons before. About how many make 1 c of puree? Thx.
ReplyDeleteSyrup? Which one and how much?
ReplyDeleteThese look interesting. I am 45 years old and JUST this year I ate my first persimmon, it was pretty good! Merry Christmas
ReplyDeleteCan you please tell me what rapadura is? Would I be able to get this in a health food store?
ReplyDeleteHi Roni! They just changed the name from rapadura to "whole cane sugar." I changed the name in the recipe and added a link so you can see what it is. Blessings!
ReplyDeleteI just made these with unblanched ground almonds and it worked fine. Trader Joe's sells ground almonds that are easy to use and probably the best price. Also, I always mix the baking soda in with the persimmon puree. There's some sort of chemical reaction that happens to make the cookies a little puffier. Thank you for this recipe!
ReplyDeleteThat's a great tip about mixing the soda in with the persimmons, thanks!
ReplyDeleteJust this week we got persimmons in our weekly basket! I'm trying this recipe tomorrow. We are pretty much grain free, so this fits the bill perfectly!
ReplyDeleteWonderful! I hope you enjoy them. xo
ReplyDeleteI left out the sugar and added a little less than 1/4 c. coconut flour to replace the dry ingredient. They were perfectly sweet using overripe persimmons. Now I can share them with my diabetic dad.
ReplyDeleteThat's great to know! I'm so glad those alterations worked out. :)
ReplyDeletecan you use agave nectar to substitute the sugar??
ReplyDeleteYou mention using a vita-mix to puree them skins and all but you don't say anything about the seeds?
ReplyDeleteDid you only use coconut flour to replace 2 cups of wheat flour?
ReplyDelete