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
