Once of the best things about going home is home cooked treats, and one of my favorites are my dad’s persimmon cookies. I literally can eat an entire tray and bonus points because they’re really healthy!! I asked him to whip up a tray so I could share the recipe with you all (and take some with me back to Berkeley hehe!). I had to give him a call to get his recipe exactly, so with his commentary included, here’s his delicious recipe for you to enjoy!
Pop’s Persimmon Cookie Recipe
- 1 cup persimmon pulp (You should define that this is a very ripe persimmon where the pulp can literally be spooned out, but if this is not the case, there’s a hack)**
- 1 cup cane sugar or honey
- 3 tbsp unsalted grass-fed butter
- 1 tsp baking soda
- 1 egg
- 2 cups whole wheat flour
- 1/2 cup shredded coconut
- 1/4 tsp salt (Preferably pink himalayan salt)
- 1/4 tsp nutmeg (Preferably shaved directly from a nutmeg nut)
- 1/4 tsp nut of choice or sunflower seeds (Unsalted raw sunflower seeds work well)
- 1/4 cup white chocolate chips
Preheat oven to 350 degrees.
Mix together the persimmon pulp and the sugar/honey and the egg. Soften the butter so that it’s just melted in liquid form, and fold that in with your persimmon pulp, sugar/honey, and egg. Whisk until the mixture is creamy. Add in the nuts/seeds and the white chocolate, and whisk so that they’re well-mixed in. Sprinkle in your baking soda and whisk that in thoroughly. Add the salt and nutmeg, and whisk that in.
In the dry bowl, put your flour and coconut and whisk together.
Fold your dry bowl into your wet bowl, and whisk it all together. At this point, you may need to switch from a whisk to a fork because it gets too thick for the whisk. They key is you need to mix it all together.
Then you put small spoonfuls onto an ungreased cookie sheet and bake at 350 degrees for 15-20 minutes until golden brown!
** Now for the hack: If your persimmon isn’t ripe, dice it into super small pieces, coat them in sugar, and mash. This will create a “pulp” substitute.
Be sure to cut the persimmons into really tiny pieces if they aren’t squishy yet.
Add the sugar to coat the pieces, then mash to further mimic persimmon pulp.
When you have your wet and dry batters, mix then and then roll into 2-inch balls for baking!
Pop ’em out of the oven, and enjoy!!
I hope you love them as much as I do! Comment below what you think!