These persimmon cookies are super delicious to eat and super fun and easy to bake with kids. They are citrusy sweet with a hint of spice and oh! so moist.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: American, Vegan, Vegetarian
Keyword: cookie, Eggless baking, fruit recipe
Servings: 36cookies
Calories: 51kcal
Equipment
Mixing Bowl
Baking Tray
Parchment Paper
Measuring cups & spoons
Ingredients
2cupsWhite whole-wheat flour
1tspBaking soda
½tspSalt
1tspCinnamon powder
½tspNutmeg powder
½cupOlive oil
1cupSugar
4-5Persimmonspeeled and grated into about 1 cup pulp
1Flax-egg(1 tbsp ground flaxseeds soaked in 3 tbsp water for 15-20 mins)
1tspVanilla extract
Instructions
Preheat oven to 350ºF / 180ºC/ Gas mark 4. Prepare two baking sheets with parchment paper lining.
In a bowl, mix together all the dry ingredients - flour, baking soda, salt, cinnamon, and nutmeg.
In another larger bowl, whisk together olive oil and sugar until well combined. Beat in the persimmon pulp, flax-egg, and vanilla extract.
Slowly add the dry flour mixture to the wet mixture, little by little until well combined.
Drop spoonfuls of cookie dough onto the prepared baking sheets. Bake for approximately 12-15 minutes or until cookies are brown around the edges and set.
Remove from the oven and let cool on baking sheets for another five minutes and then remove to a wire rack to cool completely.
Notes
Nutritional Information is the approximate information for 1 of 36 cookies.