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Persimmon Oatmeal Cookies

Not only are these persimmon oatmeal cookies so delicious, they’re extremely easy to make. When persimmons are in season take advantage!

Oatmeal cookies stacked 5 high on a cooling rack

In Mid-November, the awesome Kristy of Keepin’ it Kind invited me to contribute to the virtual Vegan Cookie Swap Party that she would be hosting the whole month of December. Not only is this a great idea, I’m a huge fan of cookies; so, it really didn’t take much thinking for me to answer with a “definitely”! For this festive cookie party, I decided to make some persimmon oatmeal cookies that border on healthy and use one of the season’s best fruits, persimmons. Below is an excerpt from the post over on Kristy’s blog!

Many small bowls of ingredients for persimmon oatmeal cookies

When the weather gets cooler, there’s no better way to warm your home than to turn on the oven and get to baking. Plus, when the holidays come around, cookies, cupcakes and the like make fantastic presents! Take for example, these delicious Persimmon Oatmeal Cookies; I brought these to my hairdresser as a small gift and she loved them! Well, the one that she tried. You see, she had set them in the back and kindly offered them up to a few coworkers, but they were gone within minutes. I guess you snooze you lose! 😉

Oatmeal cookie batter in a metal bowl with spatula

Recipe Substitutions & Tips:

  • Rolled oats – I find these work better than quick cooking oats for a nice chewy texture.
  • Whole wheat flour – if you’re looking to make these gluten-free, you can replace this with all-purpose GF flour.
  • Cardamom – this is an Indian spice made from ground cardamom pods, that is slightly floral and is the perfect partner to cinnamon and persimmons.
  • Black raisins – dried currants or cranberries would also work great here! And if you’re not a fan of dried fruit in cookies, go ahead and throw chocolate chips in there.
  • Persimmons – there are a few kinds of persimmons, but Fuyu (the tomato-looking ones) are my favorite and easiest to use. If you’re looking for more recipes I have a whole persimmon round up!
An image collage of oatmeal cookies before and after baking
Yield: 24 cookies

JACKIE’S PERSIMMON OATMEAL COOKIES

Persimmon Oatmeal Cookies stacked on one another on a cooling rack

Chewy, satiating, and delicious, these persimmon oatmeal cookies are the perfect fall snack!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 1/2 cups (150 g) Rolled Oats
  • 1 cup (135 g) Whole Wheat Flour
  • 1 teaspoon Ground Cardamom
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • ½ teaspoon Ground Cinnamon
  • ½ cup (120 ml) Warm Water
  • 1 tablespoon (7 g) Ground Flaxseed
  • ½ cup (85 g) diced and peeled Persimmon, I used Fuyu
  • ½ cup + 2 tablespoons (137 g) Turbinado Sugar
  • ¼ cup (50 g) Coconut Oil, Room Temperature
  • 1 tablespoon (15 ml) Molasses
  • 2 teaspoons (10 ml) Vanilla Extract
  • ½ cup (65 g) Raisins
  • ½ cup (50 g) Chopped Walnuts

Instructions

  1. In a large bowl, stir together the rolled oats, flour, baking powder, baking soda, cardamom, salt, and cinnamon.
  2. Preheat the oven to 350ºF, and in a small cup, stir together the warm water and ground flaxseed and let it sit for 3 minutes.
  3. Use a blender or food processor to pulse the persimmon, sugar, coconut oil, molasses, and vanilla together. Then, add the flax/water to the wet mixture and puree together until it has an even consistency.
  4. Pour the wet ingredients into the dry and combine until there are no dry pockets. Fold in the raisins and walnuts into the cookie dough until evenly distributed.
  5. Using two baking sheets coated with a very thin layer of coconut oil, spoon 2-tablespoon-sized mounds of dough at least 1" apart, and press on them gently to flatten a bit. Bake for 15 mins, or longer if you prefer crunchier cookies.

Nutrition Information:

Yield:

20

Serving Size:

1 cookie

Amount Per Serving: Calories: 110Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 81mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 1g

The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.

Did you make this recipe?

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More Persimmon Recipes:

Not only are these persimmon oatmeal cookies addictive, they’re extremely easy to make. When Persimmons are in season take advantage!
close up of iced cookies on a cooling rack with text overlay "cookie swap party"

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Ann hickman

Monday 28th of December 2020

Turned out awesome!!

Jackie @ Vegan Yack Attack!

Monday 28th of December 2020

So happy to hear that, Ann!

Jujubee

Sunday 5th of January 2020

Have you tried freezing the dough as separate cookies precooked.

Jackie @ Vegan Yack Attack!

Monday 6th of January 2020

I have not! When you say pre-cooked do you mean a par-bake, so that you would finish them off in the oven? Or just a full bake that then gets frozen when cooled? I'd imagine that these freeze pretty well, more like a bread, since the oil content isn't SUPER high.

Cranberry Cointreau Coconut Ice Cream - Vegan Yack Attack

Sunday 8th of January 2017

[…] year: Veggie Frittata Bites / Two years: Persimmon Cheesecake in a Glass / Three years: Persimmon Oatmeal Cookies / Four years: Quick Curry […]

Persimmon Cheesecake in a Glass

Saturday 7th of January 2017

[…] One Year Ago: Persimmon Oatmeal Cookies […]

Joselle M

Wednesday 21st of December 2016

Where can I find this recipe?????

Jackie @ Vegan Yack Attack!

Thursday 22nd of December 2016

The link is in the first paragraph of the post.

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