Not only are these persimmon oatmeal cookies so delicious, they’re extremely easy to make. When persimmons are in season take advantage!
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!
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! 😉
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!
- 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
- In a large bowl, stir together the rolled oats, flour, baking powder, baking soda, cardamom, salt, and cinnamon.
- 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.
- 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.
- 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.
- 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.
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.