Here in the Silicon Valley, the leaves are turning and persimmons are ripening! I'm lucky enough to have a tree in my backyard, so I thought I would take advantage of having the fruit before the birds did. If you aren't familiar with persimmon cookies, you should know they are very festive tasting - 'tis the season! If you like pumpkin pie, gingersnaps, or carrot cake, you're going to love the flavors that this recipe has to offer. I tweaked the original to make it more healthy. My version is gluten free, and dairy free with other modifications, so you don't have to feel bad about indulging.
You're going to need the following...
2 - 3 persimmons
1/2 C Organic Earth Balance Buttery Spread - I use this spread because it tastes just like butter but the nutritional facts are more appealing than E.V.O.O. If you don't have it, and aren't willing to make the purchase, any type of shortening is ok.
1/2 C Truvia - this is a sugar substitute and it's a stevia product
Eggwhites of 3 eggs
4 C Gluten Free Rolled Oats
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 C chopped walnuts
1 C golden raisin
Here's how you make them...
1. Chop almonds. Peel, de-stem, and process persimmons to a puree (enough to equal 1 cup). Preheat oven to 350 F and grease cookie sheet. Lay foil on cookie sheet for easy cleanup.
2. In a medium bowl, cream together Truvia and Earth Balance. Beat in egg whites and persimmon pulp.
3. Chop oats in food processor until they have a flour-like consistency. In another bowl, combine the oats, baking soda, cinnamon, cloves, and nutmeg.Stir dry mixture into the persimmon mixture
4. Stir in walnuts and raisins. Drop 1-1.5in rounded spoonfuls onto cookie sheet. Bake 8 to 10 minutes and let stand 5 minutes on cookie sheet before moving to cooling rack. Check your cookies at 8 minutes. They have a cake like consistency so if you let them begin to brown, the bottoms will be burnt. This also helps them maintain their moisture.
Enjoy!
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