Persimmon Date Drop Cookies

Persimmon Date Drop Cookies

by Agathe Andre 1 year ago
0 (0)
10 minutes
84 kcal
13.6 g carbs
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Description

What does one do with an extra cup of persimmon puree and a couple of cups of date pieces? One comes up with a new cookie recipe! These turned out the mounded cookies that our family so loves. When my husband commented 'these might be the best cookies you've ever made,' I knew they were good enough to share.

Ingredients
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup white sugar
  • 1 cup brown sugar
  • ½ cup coconut oil
  • ½ cup butter
  • 1 cup persimmon puree
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups unsweetened date pieces
  • 1 ¾ cups rolled oats
Directions
  1. 1. Preheat oven to 375 degrees F (190 degrees C).
  2. 2. Mix flour, baking soda, and salt together in a bowl.
  3. 3. Combine white sugar, brown sugar, coconut oil, and butter in a separate bowl; mix until creamy. Beat in persimmon pulp. Add eggs and vanilla extract; beat until well combined, scraping sides of the bowl occasionally.
  4. 4. Stir flour mixture into persimmon mixture by hand until thoroughly combined. Add dates and oats; mix dough well.
  5. 5. Drop dough by rounded teaspoonfuls onto an ungreased baking sheet, about 2 inches apart.
  6. 6. Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool briefly; transfer to a wire rack to cool completely, about 10 minutes.
Nutrition Facts
serving: 72 cookies
calories: 84 kcal
carbohydrates: 13.6 g
protein: 1 g
saturated fat: 2.2 g
cholesterol: 8.6 mg
sodium: 45.5 mg
fiber: 0.7 g
sugar: 7.4 g