If you’re craving a warm, spiced, and irresistibly soft cookie to brighten your day, look no further than this Easy Vegan Persimmon Cookies Recipe. These delightful treats bring out the subtle sweetness of ripe persimmons combined with cozy pumpkin spice, all wrapped up in a perfectly tender cookie. Whether you’re vegan or simply looking to try a unique and tasty cookie, this recipe is quick to make, fun to bake, and guaranteed to bring smiles with every bite.
Ingredients You’ll Need
For this Easy Vegan Persimmon Cookies Recipe, the ingredients are wonderfully straightforward yet carefully chosen to achieve that amazing flavor and texture balance. They come together easily and each one plays a crucial role—from providing moisture and sweetness to lending the perfect spice and body to the dough.
- Vegan butter: Provides richness and a tender crumb without dairy.
- Brown sugar: Adds deep, caramel-like sweetness and moisture.
- Unsweetened applesauce: Works as a natural egg substitute and keeps the cookies moist.
- Plant-based milk: Lightens the dough and helps bind ingredients together.
- Ripe persimmon (Fuyu variety): Delivers bursts of juicy, mellow sweetness and soft texture.
- All-purpose flour: The base that gives structure to the cookies.
- Baking soda: Helps the cookies rise and stay soft.
- Pumpkin spice: Adds warm, cozy notes perfect for autumn and winter flavors.
How to Make Easy Vegan Persimmon Cookies Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350 degrees Fahrenheit, the perfect temperature to get those cookies baking just right. Line your baking sheet with parchment paper or use a silicone mat to ensure easy cleanup and prevent sticking. Having this ready will make the actual baking feel seamless.
Step 2: Cream Vegan Butter and Sugar
In a mixing bowl, preferably with an electric mixer, beat the vegan butter and brown sugar together until the mixture becomes light and airy. This step is vital because it incorporates air, helping your cookies have a soft, melt-in-your-mouth texture that’s simply irresistible.
Step 3: Add Applesauce, Milk, and Persimmons
Next, fold in the unsweetened applesauce and plant-based milk into the creamed mixture, followed by the diced ripe persimmon. Gentle stirring will allow some of that persimmon to break down just a bit and blend beautifully, making every cookie burst with juicy sweetness.
Step 4: Combine Dry Ingredients and Mix
In a separate bowl, whisk together the all-purpose flour, baking soda, and pumpkin spice. Then gradually add this dry mix to your wet ingredients. Stir carefully just until everything is combined—avoid overmixing to keep your cookies soft, tender, and not tough or dense.
Step 5: Shape and Bake
Using about 2 tablespoons of dough per cookie, scoop the batter onto your prepared baking sheet, spacing them 2 inches apart. Lightly flatten each ball for even baking. Bake for 13 to 15 minutes, until they are lightly golden. Then, immediately transfer the cookies onto a cooling rack to set and cool for 15 to 20 minutes before enjoying.
How to Serve Easy Vegan Persimmon Cookies Recipe
Garnishes
Sprinkle a little extra brown sugar on top of the cookies just after you shape them before baking to create a subtle crunch and caramelized touch. Freshly grated orange zest over the cooled cookies adds a delightful citrus brightness that pairs beautifully with the warm spices.
Side Dishes
These cookies are wonderful on their own, but consider serving them alongside a steaming cup of herbal tea or a cold glass of almond milk to complement the spices and sweetness. A bowl of spiced pumpkin soup or vegan chai latte would also make for a cozy pairing.
Creative Ways to Present
For a charming dessert platter, arrange your Easy Vegan Persimmon Cookies Recipe with sprigs of fresh rosemary and miniature pumpkins. You could also sandwich the cookies with a vegan cream cheese frosting or a dollop of coconut whipped cream for an indulgent twist that’s perfect for guests.
Make Ahead and Storage
Storing Leftovers
Store your leftover cookies in an airtight container at room temperature for up to 3 days to keep them soft and flavorful. Placing a slice of bread in the container can help maintain moisture, ensuring the cookies don’t become dry.
Freezing
If you want to make these cookies even in advance, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. They’ll keep beautifully for up to 2 months. When you’re ready to enjoy, simply thaw at room temperature.
Reheating
To revive the freshly baked feel, warm cookies in a preheated oven at 300 degrees Fahrenheit for 5 minutes or briefly microwave them for about 15 seconds. This brings back their soft, tender texture while enhancing their spiced aroma.
FAQs
Can I use a different type of persimmon?
For this recipe, it’s best to use Fuyu persimmons because they have a firm texture and sweet flavor that holds up well when diced. Avoid Hachiya persimmons as they become too soft and pudding-like, which affects the cookie’s texture.
Is it necessary to cream the vegan butter and sugar?
Yes, creaming the vegan butter and sugar until light and fluffy introduces air into the dough, which helps create a soft, tender cookie with a wonderful crumb. Skipping this could result in denser cookies.
Can I substitute the applesauce with something else?
Applesauce works perfectly as a moistening agent and egg replacer here, but mashed banana or pumpkin puree could be tried as alternatives, though they will slightly change the flavor profile.
How should I adjust baking time if I make bigger cookies?
For larger cookies, increase the baking time by a few minutes, but keep a close eye so they don’t overbake. Checking for a slight golden color around the edges is a good indicator of doneness.
Are these cookies allergy-friendly?
They are vegan and dairy-free, but since they contain wheat flour, they are not gluten-free. You can try substituting with a gluten-free flour blend if needed, keeping an eye on dough consistency changes.
Final Thoughts
This Easy Vegan Persimmon Cookies Recipe is a little slice of autumn magic that’s bound to become a favorite in your kitchen. It’s a fun, approachable way to bake with persimmons and enjoy a tender, spiced cookie that feels both comforting and special. Trust me, once you make these, you’ll be eager to share them with everyone you love!
Print
Easy Vegan Persimmon Cookies Recipe
- Total Time: 30 minutes
- Yield: 12 cookies
- Diet: Vegan
Description
These Easy Persimmon Cookies are soft, spiced, and bursting with juicy persimmons, making them a perfect sweet treat for holiday gatherings or cozy nights. They are vegan, quick to prepare, and ready in just 30 minutes, offering a delightful combination of autumnal flavors and tender texture.
Ingredients
Wet Ingredients
- ½ cup vegan butter, at room temperature
- ½ cup brown sugar, plus more for topping
- 1 (3.9-ounce) pack of unsweetened apple sauce
- ¼ cup plant-based milk
- 1 ripe Fuyu persimmon, diced
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon pumpkin spice
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, preferably using an electric mixer, beat the vegan butter and brown sugar together until the mixture is light and airy, which helps create a soft cookie texture.
- Add Wet Ingredients: Mix in the unsweetened applesauce, plant-based milk, and diced persimmons. Stir well so some of the persimmon pieces break down and integrate into the batter, adding moisture and flavor.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and pumpkin spice to evenly distribute the leavening and spices.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Take care not to overmix to keep the cookies tender.
- Form Cookies on Baking Sheet: Use a tablespoon or scoop to drop about 2 tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly flatten each mound and sprinkle a little brown sugar on top for extra sweetness and crunch.
- Bake: Bake the cookies in the preheated oven for 13 to 15 minutes until the edges are lightly golden.
- Cool: Remove from the oven and immediately transfer the cookies to a cooling rack. Allow them to cool completely for 15 to 20 minutes before serving to let them set and develop flavor.
Notes
- Spoon and level the flour: To avoid dense or cakey cookies, fluff the flour in its bag with a fork or spoon, then spoon it into your measuring cup before leveling off with the back of a knife.
- Use Fuyu persimmons: These persimmons have a crisp texture suitable for dicing and baking, unlike Hachiya persimmons which are only sweet and edible when very soft and pudding-like.
- Don’t overmix: Overworking the dough can develop gluten which results in dense, gummy cookies, so mix just until ingredients are combined.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
