Persimmon Recipes Vegan Food

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VEGAN PERSIMMON-BANANA COOKIES WITH DARK RUM ICING



Vegan Persimmon-Banana Cookies With Dark Rum Icing image

I could not locate a good vegan persimmon cookie recipe that appealed to me so I came up with this one; these cookies require no eggs and use less sugar and vegetable butter (margarine) than others I have seen elsewhere. The resulting "cookies" are soft and almost bread-like. Enjoy in place of scones or as a light, not too heavy treat.

Provided by Chez Jonny

Categories     Drop Cookies

Time 27m

Yield 12-16 cookies, 8 serving(s)

Number Of Ingredients 15

2 ripe persimmons
2 ripe bananas
1 teaspoon baking soda
1/2 cup vegetable butter (margarine)
3/4 cup sugar
1 1/2 teaspoons nrg egg substitute
2 tablespoons warm water
2 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon dried ginger
1/2 teaspoon salt
1 cup chopped walnuts
1 teaspoon vanilla extract

Steps:

  • 1. In a blender, place chopped persimmons and bananas with 1 tsp vanilla extract. Blend until smooth. Add 1 tsp baking soda. Blend in briefly.
  • 2. Cream butter and sugar in mixer.
  • 3. Blend 1.5 tsp NRG egg replacer with 2 tsp warm water. When smooth, add to creamed butter and sugar. Whip butter, sugar, NRG egg replacer mixture until smooth.
  • 4. Add dry ingredients (except nuts) and fruit puree to butter, sugar, NRG egg replacer mixture. Mix. Fold in chopped walnuts by hand.
  • 5. Preheat oven to 350F (or 330F for convection ovens). Place foil on cookie tray and butter surface lightly with the end of a stick of butter. Add dollops of cookie batter to tray with enough room between so they don't combine. Bake for 12 minutes Remove to cooling tray.
  • 6. Optional: drizzle cookies with an icing made by combing confectioner's sugar with just enough dark rum to create a thick paste. Dribble over surface of cookies.

Nutrition Facts : Calories 319.7, Fat 10, SaturatedFat 1, Sodium 463.6, Carbohydrate 53.8, Fiber 2.7, Sugar 22.9, Protein 6

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