Recipe: Gluten Free Persimmon Cookies

15 Nov

Gluten Free Persimmon Cookies

This recipe comes from our customer, Joe M., who supplies persimmons to Taylor’s and Compton’s Markets.  Joe was interested in how the recipe would fare when done gluten free, and consensus among my gluten free and not gluten free friends is that these cookies are DELICIOUS!

These cookies are moist, full of fall spices, and easily made dairy free or vegan!



2 ripe Hachiya Persimmons (let them get overly soft)

1 teaspoon gluten free baking soda

2 cups all purpose flour (I used Tom Sawyer)

½ teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground nutmeg

½ teaspoon salt

1 egg (or egg replacer)

1 cup white sugar

½ cup butter or replacer (I used Earth Balance)

1 cup raisins

1 cup chopped walnuts


1. Preheat the oven to 350 degrees F (180 C).

2. Dissolve baking soda into persimmon pulp and set aside.  I used overly ripe persimmons, so this could be done with just a spoon to stir it up.  (Make sure to get the seeds out of the persimmon pulp.)

3. Sift flour, spices, and salt together and set aside.

4. Cream together butter (or margarine) and sugar until fluffy.  Beat in the egg and persimmon pulp.  Stir in the dry ingredients.  Stir in nuts and raisins.

5. Drop by teaspoonfuls onto a greased cookie sheet (or parchment paper).  Bake for 15 minutes.

While these cookies are better with the walnuts, I made half the batch without nuts and they were still really delicious.  Bonus: the ground cloves made my apartment smell FANTASTIC!

Next up: Persimmon Bread!  Stay tuned.


One Response to “Recipe: Gluten Free Persimmon Cookies”


  1. Recipe: GF, DF Persimmon Bread | Gluten Free Specialty Grocery Market - November 23, 2013

    […] Persimmon Cookies […]

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