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I got some beautiful Fuyu persimmons in my produce delivery box recently so I made some persimmon pulp to use in baking this holiday season. Persimmon pulp is simply ripe persimmons made into a liquid-like pulp with a blender or food processor. Last year I made persimmon muffins, but at Thanksgiving my friend’s sister introduced me to breakfast cookies and I fell in love with the concept. Here is my mash-up recipe, based partly on the persimmon oatmeal cookies found on SeedtoSupper.com. These are chewy, filling, and just sweet enough with hints of spice and persimmon.

The Perfect Breakfast Cookie

Persimmon Oatmeal Breakfast Cookies
(Adapted from SeedtoSupper.com)

Cooking Time: 20 Minutes
Servings: About 36 Medium Cookies

  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup unsweetened apple sauce
  • 1/2 cup sugar
  • 1/2 cup honey
  • 2 tablespoons brown sugar
  • 1 egg, room temperature
  • 1 cup persimmon pulp (Fuyu or Hachiya)
  • 1/2 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons apple pie spice
  • 1 1/2 cups old-fashioned oats
  • 1/4 cup chopped almonds
  • 1/2 cup dried cranberries (I used cherry flavored ones)

Preheat the oven to 350. Line your baking sheets with parchment paper.

In a large bowl, cream together the butter, applesauce, sugars, and honey. Feel free to play around with the sweeteners like I did (the original recipe called for 1 cup of regular sugar but I wanted to make these lighter so I substituted honey and a bit of brown sugar). Beat in the egg and then the persimmon pulp, mixing well after each.

In a separate bowl, sift together the flours, salt, baking soda and apple pie spice. (Note that I cheated here and didn’t actually sift these in a separate bowl because I was feeling lazy. Don’t be like me.)

Persimmon Cookie Ingredients

Sorry this picture is a bit dark.

Mix into a stiff batter. Use a spatula or large spoon to scrape down the sides of the bowl to make sure it is well mixed.

Persimmon Cookie Batter

With the same spatula or large spoon, fold in the oats, almonds, and cranberries.

Persimmon Cookies Ready to Scoop

Drop by rounded spoonfulls onto your lined cookie sheets. Use teaspoons for smaller cookies, tablespoons for larger cookies. Be sure to adjust the baking time if you make yours much larger or smaller than mine (which were small tablespoons for medium sized cookies). These cookies also don’t spread out much, so if you prefer flatter cookies you should press them down prior to baking.

Persimmon Cookies on the Sheet

Bake for 20 minutes or until golden brown. Allow to cool on the cookie sheet for 2 minutes, then remove to wire racks to cool completely. Enjoy warm or at room temperature, preferably with a cup of coffee, and smile with the smug satisfaction that you had healthy cookies for breakfast!

Persimmon Cookies Baked

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