Vegan Persimmon Cookies Recipe

October 23, 12:52 PMGrand Prairie Vegan Food ExaminerBarbara DeGrande

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                Persimmon cookies by B. DeGrande

One of the best parts of the Fall season is the plentitude of lovely persimmons.  Whether you prefer the large traditional variety that requires the fruit to be soft to eat, or the Fuyu variety, which may be eaten while crisp and only slightly softened, you are sure to appreciate the sweetness and delicate flavor of the persimmon.

If you find you have a cup of persimmon pulp, ripe variety, on hand, then you are all set to make a lovely batch of soft persimmon cookies.  These are super-easy and have a lovely aroma that will make your kitchen smell delicious.

• 1 C. persimmon pulp
• 2 tsp. cornstarch
• 1 Tb. water
• 1/2 C. vegan butter
• 1 C. sugar

Mix the butter and sugar until it is a cream; blend the pulp, cornstarch and water together.  Mix all and set aside.

In a separate bowl, place:

• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ground cloves
• 2 C. flour
• 1 tsp. baking soda

Stir together.  Add the wet mix into the dry mix, stirring gently.

Then add:

• 1 C. chopped nuts
• 1 C. chopped dates

Stir together.

Use a small teaspoon and place on greased baking sheet; use parchment or silicone baking sheets for easy cleanup.

Bake at 350 degrees for about 10 minutes.  The bottom will be lightly browned but the cookies should be soft.

These are lovely spicy cookies to usher in the Fall season.

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