Persimmon Date Drop Cookies recipe

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Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup white sugar
1 cup brown sugar
½ cup coconut oil
½ cup butter
1 cup persimmon puree
2 eggs
2 teaspoons vanilla extract
2 cups unsweetened date pieces
1 ¾ cups rolled oats

Nutrition Info

84 calories
carbohydrate: 13.6 g
cholesterol: 8.6 mg
fat: 3.1 g
fiber: 0.7 g
protein: 1 g
saturatedFat: 2.2 g
servingSize: -
sodium: 45.5 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Mix flour, baking soda, and salt together in a bowl.

  3. Combine white sugar, brown sugar, coconut oil, and butter in a separate bowl, mix until creamy. Beat in persimmon pulp. Add eggs and vanilla extract, beat until well combined, scraping sides of the bowl occasionally.

  4. Stir flour mixture into persimmon mixture by hand until thoroughly combined. Add dates and oats, mix dough well.

  5. Drop dough by rounded teaspoonfuls onto an ungreased baking sheet, about 2 inches apart.

  6. Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool briefly, transfer to a wire rack to cool completely, about 10 minutes.

Recipe Yield

72 cookies

Recipe Note

What does one do with an extra cup of persimmon puree and a couple of cups of date pieces? One comes up with a new cookie recipe! These turned out the mounded cookies that our family so loves. When my husband commented 'these might be the best cookies you've ever made,' I knew they were good enough to share.

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