I finally learned to love fuyu persimmons! It took a while, but now it's on my "favorites" list. This particular type of persimmon can be eaten crunchy like an apple. You don't have to wait until it becomes soft. However, if you wait until this persimmon becomes softer in texture, it is great for baking cookies! Fuyu persimmons are power-packed with beta carotene and is also a good source of vitamin C.
Here is my version of a very, very soft persimmon cookie that is low in saturated fat and has a little more fiber than other persimmon cookie recipes...and...a little less added sugar.
|My tree in my backyard produced a lot of persimmons this year.|
|I had fun making six dozen persimmon cookies!|
|Cookies definitely taste so much better when they are made from scratch!|
- 3 fuyu persimmons
- 1/2 cup canola oil
- 3/4 cup white sugar
- 1 egg
- 2 cups white whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 cup chopped walnuts
- Peel and de-stem the persimmons and process them in a food processor or blender. You will want enough pulp to equal 1 cup. Preheat oven to 350 degrees F.Grease cookie sheets.
- In a medium bowl, cream together the sugar and shortening. Beat in the egg and persimmon pulp. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg, stir into the persimmon mixture. Finally, stir in the chopped nuts. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
What other types of persimmons have you tried and really liked?