Persimmon, Brown Sugar and Raisin Cookies
- 2 very ripe Hachiya persimmons
- 2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup packed dark brown sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup raisins
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Cut persimmons in half and scoop out flesh with a spoon.
Measure 3/4 cup packed pulp and refrigerate any remainder for another use.
Transfer persimmon pulp to a blender or food processor and purée until smooth. Set aside.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon and cloves; set aside.
In a large bowl, using an electric mixer fitted with the paddle attachment, beat together sugar and butter on medium speed until light and fluffy, about 3 minutes.
Add persimmon purée, egg and vanilla and beat until combined.
Stir in flour mixture until just combined, then fold in raisins.
Drop heaping tablespoons of dough on the prepared baking sheets, spacing cookies about 3 inches apart.
Bake until cookies are lightly browned, 10 to 12 minutes.
Let cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack and let cool completely.
Cookies will keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.
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- 2 very ripe Hachiya persimmons
- 2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup packed dark brown sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup raisins