Grandma Anderson’s Persimmon Cookies

Grandma Anderson’s Persimmon Cookies (Applesauce subbed for Persimmons, Sunflower Seeds subbed for Walnuts, and Stevia subbed for half of the Sugar)–11/15/2018

You might want to check out this great article about persimmons, before you begin this recipe, if you’ve never made anything with persimmons before.

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5 from 1 vote

Grandma Anderson's Persimmon Cookies

This recipe was handed down from my husband David's Grandmother. I don't always follow it exactly, depending on what I have on hand, but the cookies are delectable, no matter what! We try to have someone from California send us persimmons every December. This year (2018), just before Thanksgiving, I'm planning to use applesauce instead of the persimmon pulp. It works just as well. The cookies will have a slightly different (still good) taste, and the texture will be almost identical. Hopefully we'll have persimmons in December, so David will get his annual REAL persimmon cookie fix. 🙂
Prep Time45 mins
Cook Time4 hrs
Refrigerate:2 hrs
Total Time4 hrs 45 mins
Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate Chips, Christmas, Fruit, Nuts, Persimmons, Raisins, Spices, Thanksgiving
Servings: 72 cookies
Author: Linda A. Wingfield

Ingredients

(1) Mix these two ingredients together and set aside.

  • 1 cup persimmon pulp (use HACHIYA persimmons--about 1 persimmon to 1 cup of pulp)
  • 1 tsp baking soda

(2) Beat these two ingredients together well, in a large bowl.

  • 1 large egg (beaten)
  • 1/2 cup butter or margarine (melted)

(3) Add the persimmon pulp/baking soda mixture into the egg/butter mixture, in the large bowl, and beat well. Set this mixture aside.

    (4) Mix the remaining ingredients together, making sure to get all of the nuts, raisins, and chocolate chips dredged fully with the sugar/flour/spices mixture.

    • 1 cup chopped nuts (your choice, or use sunflower seeds, etc.)
    • 1 cup raisins (any type)
    • 1 large bag chocolate chips (any type)
    • 1 cup granulated sugar (or use a low-calorie baking combo, or substitute 1/2-cup honey)
    • 2 cups unbleached flour (or white whole wheat flour)
    • 1/2 tsp nutmeg
    • 1/2 tsp ground cloves
    • 1 tsp cinnamon

    (5) Once the "goodies" are all combined well with the dry ingredients, dump them into the wet (first four) ingredients that have been already combined and set aside. Mix everything together very well.

      (6) Refrigerate the entire mixture (at least two hours, or overnight) before baking the cookies.

        (7) Drop cookie dough from a tsp, onto cookie sheets. Bake at 350 degrees F, for 10-15 minutes. Do not overbake! Cookies should be slightly browned but still a bit tacky, when you remove them from the oven, and moist, but not mushy, when cooled.

          (8) These are great, eaten just as they are, but if you like icing, make a quick powdered sugar glaze (powdered sugar with just enough water to mix in to make a very thick paste). Add about 1/2-tsp of glaze, dotted onto the center of each HOT cookie, and let it melt and run down (be sure you have the cookies on some foil or waxed paper when you do this). As the cookies cool, the glaze will harden on top. NOTE: If you do add the glaze, a small amount of calories, etc., will be added to each cookie. 😉

            Nutrition Facts
            (using the ingredients as shown, with no powdered sugar glaze)

            72 Cookies

            Amount Per Cookie*

            Calories 48.5g
            …..Total Fat 2.5g
            …..Saturated Fat 1.0g
            …..Polyunsaturated Fat 0.8g
            …..Monounsaturated Fat 0.5
            Cholesterol 6.0mg
            Sodium 27.7mg
            Potassium 27mg
            Total Carbohydrate 6.1g
            …..Dietary Fiber 0.3g
            …..Sugars 2.8g
            Protein 0.7g

            Vitamin A 1.9%
            Vitamin C 0.3%
            Calcium 1.0%
            Iron 1.0%

            *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

            One Reply to “Grandma Anderson’s Persimmon Cookies”

            1. I’ve just mixed these up (a double recipe) using sunflower seeds (hulled) and a mix of sugar and stevia (the single recipe would take 1/2 cup of granulated sugar and 1/3 cup of stevia powder). That cuts the calories and any blood-sugar effects down by a LOT. The dough is in the refrigerator for a couple of hours right now. After I eat a salad and maybe take a nap (I’m up during the day, today…really different for me), I’ll bake at least a few of the cookies, take a photo, and post it here.

              I also plan to mix up our Thanksgiving stuff and get the recipe entered here, no later than tomorrow night. I’ll freeze what I make, then we’ll pop it in the oven at the same time as the turkey, next Thursday.

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