Ingredients
Scale
- 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