Let’s talk about persimmon cookies or rather about persimmon, a fruit that honestly I think has the coolest name – it makes me think of exotic settings in a fantasy world. But it’s a real fruit that you can make delicious cookies with – so here is my recipe of persimmon cookies with walnuts and cranberries.
These are pretty easy to make, all it takes is patience to wait for the dough to chill. A a great lower calorie treat. Make sure to give these persimmon cookies a try and let me know how it went.
Low Calorie Persimmon Cookies with Cranberries & Walnuts
With homemade persimmon puree, cranberries and walnuts – all it takes is patience for the dough to chill.
Ingredients
Persimmon Puree
- 1 persimmon fruit
- 2 tbsp mandarin juice
- 2 tbsp water
Persimmon Cookies
- 60 grams (4.2 tbsp) butter softened
- 50 grams (1/4 cup) erythritol or 75g (1/3 cup) of sugar
- 1/2 tsp sodium cyclamate or 4 tbsp sugar
- 25 grams (1/8 cup) brown sugar
- 140 grams (1 cup) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp pumpkin pie spice mix recipe below
- 150 grams (1/2 cup) persimmon puree
- 1/2 tsp vanilla extract
- 1 egg
- 30 grams (1/3 cup) toasted walnuts
- 30 grams (1/4 cup) dried cranberries
Instructions
Persimmon Puree
- Remove the skin of the persimmon and blend it along with the water and mandarin juice.You can keep this in the fridge for up to 4 days.
Persimmon Cookies
- Start by adding in a bowl the softened butter, sugar / sweetener and using a hand mixer cream the butter until it's all well combined.
- In a separate bowl sift together the flour, baking powder, salt and pumpkin pie spice mix, set it aside until needed.
- In the butter-sugar mixture add the persimmon puree and the egg and mix them all in.And while the mixer is running add the flour bit by bit. After all the flour is added switch to a spatula and mix it until it's all combined. We switch to the spatula so that there's not too much air added by over mixing it.
- Add the walnuts and cranberries and stir them in with the spatula. Cover the bow and place it in the fridge to chill for 1-2 hours ( more chill time makes them spread less in the oven)
- After the chilling time expires start preheating your oven at 165°C / 325°F
- Line a pan with parchment paper and using a spoon or ice-cream scoop place the cookie dough evenly spaced in the pan, try your best to evenly divide it.Then place it in the preheated oven for 15min or until the edges start to turn golden.
- Once tone let them cool for 15min then enjoy!
Did you make this recipe?
I’d love to hear how it turned out! Leave a comment below, or tag me with @solozaurcooking on Instagram and hashtag it #solozaurcookin.