Gluten-Free Persimmon Cookies
Yield: 30 cookies
Calories: 115kcal
Gluten-free persimmon cookies with cranberries, white chocolate chips, and almonds. A delicious treat for everyone, even those with a gluten sensitivity.
Ingredients
- 1 cup (240 ml) persimmon pulp, from 3 to 4 very ripe and soft persimmons
- 7 ½ tablespoons (113 g) coconut oil, softened at room temperature
- 1 ⅛ cups (162 g) coconut sugar
- 1 large egg
- 2 cups (298 g) 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 (30 g) old fashioned oats, gluten-free
- ½ cup (60 g) dried cranberries
- ¼ cup (60 g) white chocolate chips
- ¼ cup (35 g) roasted almonds, roughly chopped
Instructions
- Preheat the Oven - Place the oven rack in the center position of the oven. Heat to 325ºF (163ºC).
- Puree the Persimmon - 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.
- Mix the Wet Ingredients - Using the paddle attachment on the mixer, cream the coconut oil 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.
- Mix the Dry Ingredients - 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.
- Add the Mix-ins - 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.
- Shape the Cookies - 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 - Bake on the center rack until lightly browned and the surface is set, about 13 to 15 minutes.
- Cool - Cool on a baking sheet for 3 minutes and then transfer to a cooling rack.
Notes
- Coconut Oil Swaps: Use softened unsalted butter.
- Coconut Sugar Swaps: Use granulated sugar, brown sugar, or an equal mix.
- Storing: Store in an airtight container for up to one week or freeze for up to one month.
Nutrition
Calories: 115kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 69mg | Potassium: 24mg | Fiber: 1g | Sugar: 7g | Vitamin A: 100IU | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 0.2mg
Recipe Link