Ingredients
Scale
- 1 cup pureed ripe persimmons
- 1/2 cup coconut oil, melted
- 1 cup brown sugar
- 1/4 cup almond milk
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Prepare your persimmon puree by blending ripe persimmons until smooth and set aside.
- In a mixing bowl, combine melted coconut oil, brown sugar, almond milk, vanilla extract, and persimmon puree. Whisk until smooth.
- In another bowl, mix all-purpose flour, baking soda, and salt. Gradually add this to the wet ingredients until a soft, non-sticky dough forms.
- Preheat your oven to 350°F (175°C). Shape the dough into small balls, place on a parchment-lined baking sheet, and bake for 10-12 minutes until edges are golden. Let cool and enjoy.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For longer storage, freeze cookies in a freezer-safe bag or container.
- Consider adding spices like cinnamon or nutmeg for a unique flavor.
- Substitute all-purpose flour with a gluten-free blend to make gluten-free cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Eggless, Dairy-free
Nutrition
- Serving Size: 1 cookie
- Calories: 90 Kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
