Gluten-free persimmon cookies with cranberries, white chocolate chips, and almonds. Cinnamon, nutmeg, ginger, and allspice add winter-inspired flavors to each bite. These festive treats are perfect for sharing during the holiday season!
Dare I say that this is the ultimate holiday cookie? Not only does the dough feature the usual suspects- cinnamon, ginger, nutmeg, and allspice for an explosion of spices, but this treat also has a fruit that’s only in season during the fall and winter months- persimmons. This golden colored fruit has a unique honey flavor that becomes even more intense as they ripen, perfect for adding to cookie dough.
These persimmons cookies are made with wholesome ingredients like gluten-free flour, rolled oats, coconut sugar, and coconut oil substituted for butter. To complement the natural sweetness of the fruit, tart cranberries, and white chocolate chips are mixed into the dough. When these gluten-free persimmon cookies are baking in the oven, it will be hard not to resist grabbing one hot from the tray!
Persimmons are in season four months out of the year, October through February. There are different varieties, although the most commonly available in the market are Fuyu and Hachiya. This cookie recipe uses the Fuyu persimmon, which is delicious even eaten raw when the flesh is still slightly firm.
To maximize the cookie flavor of this recipe, using ripe persimmons is preferred. A soft and mushy fruit texture makes it easier to mash the pulp into a smooth puree. I add both the skin and pulp into the blender to make the puree. If the fruit is soft enough, you don’t need a mixer to puree it. Watch out for the large black seeds, make sure to remove them before processing.
To add tons of texture to the cookies a combination of rolled oats, dried cranberries, white chocolate chips and crunchy almonds are combined into the dough. I used Bob’s Red Mill Gluten Free 1:1 Baking Flour and made sure the rolled oats were also gluten-free. For those with a gluten sensitivity, I have found that this flour blend gives most comparable flavor and texture to wheat flour. The coconut palm sugar adds an earthy, molasses flavor to the base which nicely complements the spices and persimmon.
Adding the persimmon puree to the cookie dough creates a soft, muffin-like texture because of the added moisture. It’s lovely! Try something a little different this year and wow your loved ones with a special seasonal treat.
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How To Ripen Persimmons
Persimmons are primarily picked from the tree when the fruit is still very firm. When unripened, they are crunchy and have an unpleasant astringent taste. The good news is that these fruits continue to ripen after they’re harvested. The quickest way to ripen them is at room temperature enclosed in a paper bag. A banana can also be added to speed up the process as it strongly emits ethylene gas. They can even ripen in the refrigerator, but it just takes a longer time. Eat Fuyus when they are firm with a slight give, or wait until they are very soft for this recipe.
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Gluten-Free Persimmon Cookies
- 1 cup persimmon pulp, from 3 to 4 very ripe and soft persimmons
- 7 ½ tablespoons coconut oil, softened at room temperature
- 18 tablespoons coconut sugar
- 1 large egg
- 2 cups gluten-free flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon allspice
- ⅓ cup old fashioned oats, gluten-free
- ½ cup dried cranberries
- ¼ cup white chocolate chips
- ¼ cup roasted almonds, roughly chopped
- Place the oven rack in the center position of the oven. Heat to 325ºF (163ºC).
- Remove the stem from the persimmon and leave the skin on. Cut the fruit in half and then place into a blender or food processor. Puree until very smooth, about 30 seconds to 1 minute. Measure out 8 ounces (1 cup) of puree and set aside.
- Using the paddle attachment on the mixer, cream the butter and sugar on medium speed until combined, 2 minutes.
- Add the egg and mix on medium speed until combined, 30 seconds.
- Add 1 cup of the persimmon puree and mix on medium speed until combined, 15 seconds.
- In a medium-sized bowl sift together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. Whisk to combine.
- Slowly add flour mixture to the mixer on low speed until just combined 30 seconds.
- Combine the oats, dried cranberries, white chocolate chips, and almonds in a medium-sized bowl. Add to mixer and mix on low speed until combined, approximately 1 to 2 minutes.
- Line two large sheet pans with parchment paper. Portion the dough into 1 ¼ tablespoon-sized rounds, making sure the cookies are at least 2-inches apart.
- Use your fingers or bottom of a cup to flatten each dough ball into ½-inch thick discs. The cookies do not spread very much during baking.
- Bake on the center rack until lightly browned and the surface is set, about 13 to 15 minutes. Cool on a baking sheet for 3 minutes and then transfer to a cooling rack.
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