One of the wonderful things about a childhood home of mine was having a Japanese persimmon tree in my back yard. I did not realize at the time what a treasure this was since persimmons are not a common fruit, which a 9 year old would appreciate. Now I don’t have the luxury of a tree, but I do have a generous patient who brings me a few bags of persimmons every year!
One holiday tradition and family favorite at the Dopart household was making persimmon cookies with my Uncle David. Jeffrey’s grandmother also made similar persimmon cookies for him during the holidays. Since they are a family holiday staple here’s a recipe with a healthier twist.
Why use persimmons with cookies?
For starters, they are packed with nutrients – in particular vitamins A, C and flavonoids all helpful in disease prevention. Secondly, they provide moisture for an amazing texture with cookies that mimics a wonderful bread like taste.
Since the launch of our new gluten-free cookie book, I decided to see if I could modify the traditional family recipe to make a gluten-free cookie with a lower sugar content.
The result: tasty, light treats that contain less carbs than a slice of bread and 2 grams of fiber per cookie!
If you want to make them with regular flour use either 2 cups of all-purpose or 1 cup all-purpose, ¾ cup of whole wheat flour.
Enjoy these festive treats. Persimmon season is almost over but if you like persimmons you can buy them now and freeze the pulp for recipes or cut them in quarters and freeze in bags to enjoy the whole year!
Makes: Prep Time: Cook Time:
36 Cookies 20 minutes 15-20 minutes
3 ripe persimmons, pureed (leave some pieces chopped)
1 teaspoon baking soda
2 cups Susan’s Gluten-Free Flour Mixture (see video on website for measuring)
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
¼ teaspoon of sea salt
¾ cup sugar
½ cup butter
½ cup chopped dried cranberries
1 cup chopped almonds or pecans
Preheat oven to 350 degrees F.
Dissolve baking soda in persimmon pulp and set aside.
Sift flour, spices and salt together and set aside.
Cream together butter and sugar until fluffy. Beat in egg and persimmon. Stir in dry ingredients. Stir in cranberries and almonds/pecans.
Using a cookie scoop, shape dough in balls approximately 1 tablespoon in size and place on lined cookie sheet. Bake approximately 15-20 minutes until cookies are lightly browned on edges.
Nutritional per cookie:
116 calories, 2 grams protein, 14 grams of carbohydrates, 6 grams fat, 2 grams fiber, 81 mg. sodium