These Cranberry Persimmon cookies are sweet, chewy cookies that have a lovely crunch on the outside, yet soft and chewy on the inside. Loaded with warm autumn spices, oatmeal, the sweet honey flavor of persimmons, sweet-tart dried cranberries and crunchy walnuts, these persimmon cookies pair perfectly with your morning coffee or tea.
My friend gave me a bag of persimmons that she’d picked from one of her relative’s trees when she was visiting them. I’ve never tasted persimmons before. And I had no idea what to do with them. but she was confident I’d figure it out. She told me they taste a little like apples. She likes to put them in her oatmeal. The ones she had given me weren’t quite ripe, so I set them in my laundry room and kind of forgot about them.
One day I walked into the laundry room and looked at the bag and suddenly remembered that perhaps I should be checking the persimmons for ripeness. So I did. One of the persimmons was super super falling-apart soft and I thought for sure it was too late to eat it. And then a second one was soft to the touch, but quickly (within hours) went super soft as well. I had tasted it and it was very sweet, a little like honey. I was all ready to toss these two, but I set them aside.
Determined not to waste the rest of these treasures, I started researching recipes for persimmons. And discovered that when persimmons are super soft like that, they are just right for baked goods. Like cookies. Hurrah! I’ve been wanting cookies.
I’ve fallen into the holiday spirit where I tell myself I deserve to have a little treat with my coffee or chai in the morning. So it’s good to have some home-baked cookies like these on hand. Because not only are they hearty and delicious, they’re so much healthier than the ones you might find at your favorite coffee shop or cookie store. These persimmon cookies have a light crunch on the outside, with a soft chewy inside, with little bits of tart-sweet dried cranberries and crunchy nuts.
The texture is a little hard to describe, but it’s somehow different than any other cookie I’ve ever eaten. The persimmons definitely do something to give the outer crust a little something special. Absolutely perfect in my book. I’m freezing them to bring up to my parents’ place for Christmas. And so I have some cookies on hand whenever I want one for breakfast. With my coffee or my tea. Yes, cookies for breakfast are definitely a good thing.
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Cranberry Persimmon Cookies
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 1 hour
- Yield: About 3 dozen cookies 1x
- Category: Cookies
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 cup persimmon pulp, pureed
- 1 Tablespoon vanilla
- 2 cups whole wheat flour
- 1 teaspoon EACH: baking soda and salt
- 1/2 teaspoon EACH: cinnamon and ginger
- 1/4 teaspoon nutmeg
- 1 1/2 cups old fashioned oats (or oat bran)
- 1 cup dried cranberries
- 1 cup toasted walnuts or pecans, chopped
Instructions
- Preheat oven to 350 F. In a large bowl, cream together the butter and sugar until smooth and creamy. Add the egg and stir to mix in fully, then stir in the persimmon and vanilla.
- Sprinkle the flour, baking soda, salt, and spices over top and stir to mix, then stir in the oats, cranberries and nuts.
- Drop by teaspoonfuls onto a baking sheet lined with a silicon baking mat (or lightly oiled). Bake at 350 F. for 14 – 16 minutes or until the edges and tops are lightly browned. Remove from oven, let sit for a couple minutes, then move the cookies to a rack to cool. Enjoy!
Notes
- For extra fiber, you can substitute 1/4 cup psyllium husk or flax meal for 1/4 cup of the flour.
- RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2024, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: 1 cookie
- Calories: 103
- Fiber: 2g
- Protein: 2g
Keywords: Persimmon, Cookies, Holiday, Oatmeal, Cranberries, Walnuts, Heart healthy, High fiber
Nutrition facts are an estimate based on ingredients. Your results may vary.
