Healthy Persimmon Cookies Recipes

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PERSIMMON COOKIES



Persimmon Cookies image

This is an old family recipe. We use the Hachiya variety of persimmons. This is a very spicy, very elegant holiday cookie. Pecans can be substituted for walnuts.

Provided by Ruth

Categories     Desserts     Cookies

Yield 48

Number Of Ingredients 15

½ cup shortening
1 cup white sugar
1 egg
½ teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup raisins
1 cup chopped walnuts
¼ teaspoon salt
1 cup persimmon pulp

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together the shortening and sugar. Add egg and vanilla; mix well.
  • Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
  • Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
  • Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.

Nutrition Facts : Calories 87.1 calories, Carbohydrate 12.6 g, Cholesterol 3.9 mg, Fat 3.9 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 44.5 mg, Sugar 6.1 g

PERSIMMON COOKIES II



Persimmon Cookies II image

This is a good recipe for persimmon cookies. These cookies are wonderfully sweet and delicious.

Provided by Bonnie

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 36

Number Of Ingredients 11

2 ripe persimmons, pureed
1 cup white sugar
½ cup butter
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line one baking sheet with parchment paper.
  • Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.
  • Cream the butter or margarine with the sugar. Beat in the egg and persimmons. Add the flour mixture and mix until combined, stir in the chopped nuts. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet.
  • Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.

Nutrition Facts : Calories 94.9 calories, Carbohydrate 11.9 g, Cholesterol 11.9 mg, Fat 4.9 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 87.7 mg, Sugar 5.7 g

PERSIMMON OATMEAL COOKIES



Persimmon Oatmeal Cookies image

A great fall cookie but can really be enjoyed any time of the year if there's a supply of persimmon pulp in the freezer!

Provided by Pamela van Bloois

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 25m

Yield 24

Number Of Ingredients 13

1 ¾ cups rolled oats
1 ½ cups sifted all-purpose flour
½ cup English toffee-flavored baking bits (such as Heath®)
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 cup brown sugar
¾ cup butter
1 egg
1 cup persimmon puree
1 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Whisk oats, flour, toffee bits, baking soda, salt, nutmeg, cinnamon, and cloves together in a bowl.
  • Beat brown sugar and butter together in a bowl with an electric mixer until creamy, 2 minutes. Beat in egg. Beat persimmon puree and vanilla into butter mixture.
  • Mix flour mixture into persimmon mixture until dough is just moistened and no streaks of flour or oats remain. Drop spoonfuls of dough 1 1/2 inches apart onto ungreased baking sheets.
  • Bake cookies in the preheated oven until slightly browned on the edges, 8 to 12 minutes. Cool on the baking sheet for 10 minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 181.4 calories, Carbohydrate 25.2 g, Cholesterol 27.1 mg, Fat 8.3 g, Fiber 1 g, Protein 2 g, SaturatedFat 4.8 g, Sodium 220.9 mg, Sugar 9 g

HEALTHY PERSIMMON COOKIES RECIPE



Healthy Persimmon Cookies Recipe image

This is a modified recipe of my favorite desert: persimmon cookies. I lowered its fat and sugar content and I increased its fiber, making these cookies an ideal breakfast or snack meal for people who want to enjoy great cookies and still want to live by the rules of a healthy diet. Possible substitutions: Instead of persimmon pulp you can use Organic reduced-sugar Apricot preserve. Instead of sour cream use buttermilk. You can try eliminating the whole grain flour altogether. Once you'll try them you'll get hooked!

Provided by home728

Categories     Dessert

Time 45m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 14

1/4 cup butter
1/2 cup sugar
1 cup persimmon pulp
1 egg
1/2 cup whole wheat flour
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon sour cream or 1 tablespoon buttermilk
1/2 cup nonfat milk
1/2 teaspoon cinnamon
3/4 cup raisins
1 teaspoon vanilla extract
1 cup psyllium husks (Trader Joe's)
2 cups quick oats

Steps:

  • Melt butter and mix with brown sugar, pulp, and egg together.
  • Add salt, vanilla extract and cinnamon, mix well.
  • Add flour, nuts and raisins and the sourcream, mix well.
  • Add baking soda, Psyllium fiber and the Quick Oats. Continue mixing.
  • Add nonfat milk. Mix well.
  • Spoon drop onto greased cookie sheet and bake at 325°F oven for 20-25 minutes.

Nutrition Facts : Calories 87.6, Fat 2.7, SaturatedFat 1.4, Cholesterol 14.2, Sodium 97, Carbohydrate 14.4, Fiber 1.2, Sugar 7.2, Protein 2

PERSIMMON COOKIES I



Persimmon Cookies I image

These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!

Provided by P. Tindall

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 12

2 ripe persimmons, pureed
1 teaspoon baking soda
2 cups all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
1 egg
1 cup white sugar
½ cup butter
1 cup raisins
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Dissolve baking soda in persimmon pulp and set aside.
  • Sift flour, spices and salt together, set aside.
  • Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
  • Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.

Nutrition Facts : Calories 213.6 calories, Carbohydrate 30.1 g, Cholesterol 23.9 mg, Fat 9.9 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 176.2 mg, Sugar 16.1 g

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