Gluten-free Dairy-free Holiday Persimmon Cookie Recipe

When we decided to buy a house in California, we knew that fruit trees often came with the deal. Honestly, it seems like around here you would have to go to some effort to find a house without at least an apple or lemon tree on the property. True to form, our house came with apple, apricot, plum, avocado trees, and then a hearty volunteer branch of a persimmon tree that drapes from our neighbor’s yard into our back yard garden. The persimmon and avocado tree delighted but confused me by bearing their fruit in winter. Last year persimmons found their way into smoothies,streusel topped persimmon muffins, and even a flaming persimmon pudding (cake). This month I have been a little under the weather with family colds, and I’ve been working on my dissertation research too. But last night I got into the holiday spirit and made this scrumptious persimmon cookie spiked with all my favorite spices, pecans and raisins too. Ohhh it was good. And they were good for breakfast, too. Oh, c’mon, they have fruit and nuts- really, they are like a (sweet) granola in a cookie, so it isn’t that shameful to have them with a morning americano, right? Right?

Here are some more gluten-free cookie recipes:

Gluten-free Vegan Carrot Raisin Un-Oatmeal Cookies
Vegan Gluten-free Quinoa Peanut Butter Monster Cookies
Gluten-free Nutmeg Shortbread Flat Cookies
Grain-free Low-processed sugar Chocolate Pecan tollhouse PIE recipe (ok, inspired by a cookie!)
Healthy Gluten-free Gingerbread Cut Out Cookie Men

So much for dieting!

Gluten-free Dairy-free Spiced Persimmon Cookie Recipe
Ingredients
1 cup peeled persimmon, pureed
1 teaspoon baking soda
1 cup +2 tablespoons brown rice flour(or sorghum)
1/2 cup almond flour
1/2 cup +2 tablespoons tapioca starch
1/2 cup brown sugar (or coconut sugar)
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 tsp salt
1 beaten egg
1 cup chopped pecans or walnuts
1 cup raisins
1/2 cup melted palm oil shortening, vegan margarine or butter (I used shortening)

Directions
Preheat oven to 375F. Cover a baking sheet with parchment paper and reserve.

Whisk your baking soda into the persimmon puree and reserve.
Combine your dry ingredients from brown rice flour through spices and salt. Stir in persimmmon puree. Fold in your beaten egg and then your nuts and raisins. Pour the melted shortening over the dough and stir to combine.

Scoop out small spoonfuls of dough (a full regular spoon or a scant tablespoon works well) onto your prepared baking sheet. Bake for 12 minutes or until cookies are baked but still slightly soft. They are very tender when first baked but firm up as they cool.

Notes
I used about 2 ripe hachiya persimmons for this recipe but I think any nicely ripened persimmon would work.

The pictured cookies were frozen first, and then baked. The first time around, I used the room temperature dough and they spread out more, which looks a bit prettier. Either way they taste great!

You can freeze the dough and bake later in a preheated oven at 375F. Just add a few minutes on to the baking time. I usually throw my dough into a quart ziploc freezer bag and label with baking instructions and recipe title. However, when you cut off the cookies you get funny block-shaped cookies then. I recommend you freeze them in a tube shape or freeze them on wax paper in spoonfuls just how you’d like to bake them for the prettiest cookies. Freezing cookie dough gets rid of some of the graininess of gluten-free flour and also results in a fatter cookie. This recipe is also good baked straight out of the bowl, but we like the flexibility of freezing the leftovers so we can have fresh cookies any time we want.


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10 Responses to “Gluten-free Dairy-free Holiday Persimmon Cookie Recipe”

  1. love your notes–so helpful! the plate is gorgeous. and the food….i’m trying this one for sure!

  2. Last time we were in California – Anaheim, to be specific – I even saw a pomegranate tree. It was incredible! When I try baking with persimmon, yours is one of the recipes I’ll be trying for sure. :)

  3. Not shameful at all!

    Sorry your family has been under the weather – sounds hectic in the Sea household.

    I’m envious of all of those awesome fruit trees! Once we are settled (finally!) I will drive down to visit, help with the “harvest,” and relieve you of some excess fruit. :)

  4. Beautiful recipe! I envy the number of fruit trees you have…definitely an advantage of living in California. Thank you for the mention, I can’t wait to give your recipe a try.

    xoxo,

    SunnyB
    http://www.andloveittoo.com

  5. Valerie (m.) Says:

    You have an avocado tree? In your yard? From here in snowy Michigan that is just completely baffling for me to even begin to imagine — it’s like saying you can do magic. I am totally moving in to your doghouse. If you have a doghouse.

  6. Hi GFVeg- Thanks! The china was my great grandma’s set- we used it for Christmas as well.

    Hi Zoe- I like using persimmons in baking. Let me know how it goes! :)

    Alisa- Drive on down any time. You can have as much fruit as you can haul away! Thanks for the well wishes. I’m hoping we get better soon…

    Hi SunnyB- Thank you! It has been pretty fun having the fruit trees in our back yard. :)

    Hi Valerie- Yes! We have an avocado tree. It blew my mind a little bit too. We don’t have a doghouse, but we have an unoccupied dog run if that helps. lol. Also a gypsy van which might be nicer accommodations. ;)-Sea

  7. Jealous, just a bit, of the fruit trees on your property! And these cookies look lovely. I rarely get my hands on any persimmons, but if I see them at the grocery, now I’ll have something in mind to do with them (besides just eat them)!

  8. I just saw these persimmons in the grocery store yesterday and thought I’ve always wanted to buy one to try it. Now I have a great looking recipe to try. Thank you!

  9. tarice morrow Says:

    I wish people would comment on a recipe after they make and taste it. This recipe looks good as all above comment, but I want to know how it tasted.

  10. @tarice, I will gladly vouch for these! I made them for the holidays and they were delicious. For the ingredient options I used sorghum flour, brown sugar, melted shortening, and pecans. The almond flour I had on hand was off so I picked up some almond flour-ish stuff at TJs and it worked just fine – at least if something was wrong I certainly couldn’t tell. Once the batter was well incorporated I refrigerated it for a fair while and then brought it back to room temp when I was ready to bake. As a result my cookies flattened out and were cookie-shaped not blocky, as Sea discussed, and there was absolutely no graininess. I would suggest not adding the baking soda to the persimmon puree *too* long before mixing everything together. I mixed the two and then became a bit sidetracked, and by the time I got back to baking it had turned to a weird persimmon gel. It whipped up just fine but was definitely odd!

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