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Soft, spiced, and studded with juicy persimmons, these easy Persimmon Cookies are the perfect sweet treat for holiday gatherings and cozy nights in + they’re vegan and ready in just 30 minutes!
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Why You’ll Love This Recipe
It’s that time of year – when summery apricot cookies and lemon blueberry cookies make way for fall favorites like apple pie cookies and this easy persimmon cookies recipe – they’re moist, warmly spiced, and bursting with fresh persimmon throughout. With just 8 simple pantry ingredients, they’re also super easy to whip up and have a soft, moist, cake-like texture (like muffin tops!) with no eggs or dairy, and perfect for enjoying all fall.
Looking for more persimmon dessert ideas to use this often overlooked fruit? Try homemade persimmon jam, easy persimmon muffins, persimmon salad, vegan persimmon bread, or even a spiced persimmon smoothie.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
What Could I Add?
- Chopped nuts (toasted walnuts, pecans, almonds, hazelnuts, pepitas)
- Dried fruit (add sweet chew with raisins or cranberries)
- Orange zest (just a little for a subtle, bright, citrusy flavor)
- Vegan chocolate chips/chunks (bitter-sweet, semi-sweet, or white choc)
- Crystallized ginger (finely chopped for some sweet and spicy flavor)
- Glaze (dip the persimmon cookies in vanilla, maple, orange, or pumpkin spice glaze)
How To Make Persimmon Cookies
Step 1: First, preheat the oven to 350F/180C, line a baking sheet with parchment paper or a silicone mat, and finely dice the persimmons and set aside. Then, in a stand mixer or a large bowl using a hand-held mixer/sturdy whisk, cream the vegan butter and sugars until light and fluffy.
Step 2: Add the applesauce, plant-based milk, and chopped persimmons, allowing some of the fruit to break down (mash) and integrate into the mixture.
Step 3: In a separate medium bowl, combine all the dry ingredients (flour, baking soda, and pumpkin spice) and mix well. Add the dry ingredients to the wet ones and mix to combine, being careful not to overmix.
Step 4: Use a cookie dough scoop/spoon to scoop 2 tablespoon portions of the dough onto the prepared baking sheet. Bake for 13-15 minutes. Finally, transfer the cookies to a wire cooling rack and leave them to cool for a minimum of 15-20 minutes. Enjoy!
FAQs
I haven’t tried it, though it should be possible to use a 1:1 swap of AP flour to an all-purpose gluten-free blend, like Bob’s Red Mill or King Arthur’s.
Yes! Drop the cookie batter onto the baking sheet and flash-freeze until solid, then transfer to a Ziplock/Stasher. Freeze for up to 3 months, then bake from frozen, adding a few extra minutes.
Pro Recipe Tips
- Spoon and level the flour: Using too much leads to dense/ cakey cookies. For the best results, fluff it up in its bag with a fork/spoon, then use a spoon to scoop it into a measuring cup before leveling that with the back of a knife.
- Use the right type of persimmons: It’s important to select Fuyu persimmons, which have a crisp texture. Hachiya persimmons only become sweet when super soft and pudding-like, so they can’t be diced.
- Don’t over-mix the dough: Otherwise, you risk overworking the gluten, which can lead to dense, gummy, unpleasant cookies.
- Leave the cookies to cool: They will firm up as they cool.
Storage Instructions
Room temp: Store in a paper towel-lined container for 2-3 days.
Fridge: In an airtight container for 5-7 days.
Freezer: Flash freeze until solid, then transfer to a Ziplock/Stasher for up to 3 months. Then thaw in the fridge overnight or at room temperature.
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Easy Persimmon Cookies
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Ingredients
- ½ cup vegan butter at room temperature
- ½ cup of brown sugar plus more for topping
- 1 (3.9-ounce) pack of unsweetened apple sauce
- ¼ cup of plant-based milk
- 1 ripe persimmon diced
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon of pumpkin spice
Instructions
- Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper or a silicone mat. Set aside.
- In a mixing bowl and preferably using an electric mixer, cream the vegan butter and sugar. Mix until light and airy.
- Add the applesauce, plant-based milk, and persimmons. Mix well and allow some of the persimmon to break and integrate into the mixture. Set aside.
- In a medium bowl, combine the flour, baking soda, and pumpkin spice. Stir and add the dry ingredients to the bowl with the wet ingredients Mix well, but do not overmix.
- Scoop 2 tablespoons of batter onto the prepared baking sheet and lightly flatten them. Place them 2 inches apart. Repeat the process until there is no more batter.
- Bake for 13 to 15 minutes.
- Remove them from the oven and immediately transfer them to a cooling rack. Allow them to cool for 15 to 20 minutes before eating.
Notes
- Spoon and level the flour: Using too much leads to dense/ cakey cookies. For the best results, fluff it up in its bag with a fork/spoon, then use a spoon to scoop it into a measuring cup before leveling that with the back of a knife.
- Use the right type of persimmons: It’s important to select Fuyu persimmons, which have a crisp texture. Hachiya persimmons only become sweet when super soft and pudding-like, so they can’t be diced.
- Don’t over-mix the dough: Otherwise, you risk overworking the gluten, which can lead to dense, gummy, unpleasant cookies.
- Leave the cookies to cool: They will firm up as they cool.
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Love these persimmon cookies! So tasty!