Gluten-free Dairy-free Spiced Persimmon Cookie Recipe
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)
Preheat oven to 375F. Cover a baking sheet with parchment paper and reserve.
Whisk your baking soda into the persimmon puree and reserve.
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.
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.