Persimmon Chocolate Chip Cookies Food

PERSIMMON CHOCOLATE CHIP COOKIES

Persimmon Chocolate Chip Cookies image

Great use for Hachiya persimmons. These cookies come out slightly crunchy on the outside and more cake-like in the center.

Provided by Natalie Ercolini

Categories Desserts Cookies Chocolate Chip Cookie Recipes

Time 45m

Yield 33

Number Of Ingredients 9

Ingredients

1 cup butter, softened
1 cup white sugar
3 Hachiya persimmons, pulp extracted
1 egg
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 ½ cups chocolate chips

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Beat butter, sugar, and persimmon pulp together in a large bowl with an electric mixer until light and fluffy; beat in eggs and vanilla extract. Sift flour, baking soda, and salt together in a bowl; add gradually to persimmon mixture until dough is thoroughly combined. Stir in chocolate chips. Drop spoonfuls of dough 1 inch apart onto lined baking sheet.
Bake in the preheated oven until edges are golden, 10 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 23.6 g, Cholesterol 20.4 mg, Fat 9.7 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 5.9 g, Sodium 152 mg, Sugar 13.1 g

PERSIMMON BANANA COOKIES

Persimmon Banana Cookies image

Moist, tasty, spicy cookies perfect for those extra ripe persimmons and bananas. Remember to use all Organic ingredients!

Provided by GirlwithMS

Categories Drop Cookies

Time 50m

Yield 36 cookies

Number Of Ingredients 15

Ingredients

2 persimmons, pulp from ripe
2 bananas, ripe
1 teaspoon baking soda
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg, well beaten
2 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup walnuts (optional)
1 cup raisins (optional) or 1 cup dates (optional)
1 teaspoon vanilla

Steps:

Dissolve soda in pulp.
Cream shortening and sugar.
Add egg and mix well.
Mix dry ingredients together.
Chop nuts and raisins finely, combining with sugar mixture.
Add pulp.
Drop on well-greased baking sheet.
Bake 10-12 minutes at 350°.
Keep in tight container.

Nutrition Facts : Calories 80.5, Fat 2.8, SaturatedFat 1.7, Cholesterol 12.7, Sodium 88.9, Carbohydrate 13.1, Fiber 0.4, Sugar 6.6, Protein 1

LOW CARB PERSIMMON COOKIES

Low Carb Persimmon Cookies image

Mom loved to pick the mushy fruit from tree out back to bake the moist, delicious cookies. Now it's my turn. I have substituted the ingredients from the original "full carb" recipe handed down from Mom. Sorry Mom, but I think you would agree that this recipe is just as good.

Provided by d.rae

Categories Drop Cookies

Time 40m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup golden flax seed meal
2 tablespoons wheat bran
1/2 cup coconut flour
1/4 cup almond flour
1/4 cup soy flour
1 cup artificial sweetener (Splenda)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon clove
1/2 teaspoon cinnamon
2 eggs (beaten)
4 persimmons (2 cups)

Steps:

Preheat oven to 350 degrees.
Grease cookie sheet or use parchment paper.
Peel and stem the persimmons then process them in food processor or blender.
Blend all dry ingredients together. Beat in eggs and persimmon pulp.
Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 20-25 minutes in preheated oven. Cool for 5 minutes before removing to cooling rack.
Options: Add chocolate chips, nuts or/and raisins as desired.

Nutrition Facts : Calories 22.7, Fat 1.2, SaturatedFat 0.2, Cholesterol 17.6, Sodium 107.4, Carbohydrate 2.3, Fiber 0.5, Sugar 0.1, Protein 1.2

CRANBERRY PERSIMMON COOKIES

Cranberry Persimmon Cookies image

During the holidays, I bake double batch after double batch of these moist drop cookies. Dotted with dried cranberries and pecans, the cake-like treats never last long. -Cleo Gonske, Redding, California

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 12

Ingredients

1 cup mashed ripe persimmon pulp
1 cup butter, softened
1 cup sugar
2 large eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped pecans
1 cup dried cranberries or raisins

Steps:

Place persimmon pulp in a food processor; cover and process until smooth., In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and persimmon. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; stir into persimmon mixture. Stir in pecans and cranberries., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 6-8 minutes or until edges begin to brown. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts :

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