Friday, October 28, 2011

Gluten-Free, Grain-Free Persimmon Cookies ~ A Recipe



Getting weekly produce boxes has given such inspiration to step out and try new things.  We had persimmons in this last box.  I've heard they make good cookies, so I thought I'd give them a try, gluten-free style.

I've also found great value in the pestle and mortar.  Not only is it lovely using freshly-powdered spices, it's a great job for little kitchen helpers (and a wonderful sensory experience).


Puréeing the persimmons is quite simple.  If you have a high-speed blender like a Vita-Mix, there's no need to peel it.  Just cut off the tops and cut it into about six pieces.  Run it through the blender until smooth. If you're using a different blender or food processor, you'll also want to peel it first.


Also, make sure your cookie dough balls are kinda tall because they spread.


See?


Gluten-Free Persimmon Cookies
Makes about 2 dozen cookies
  1. Preheat oven to 350º.
  2. In a mixer blend flour, soda, salt, and spices.
  3. In a large glass measuring cup or a bowl, whisk together purée, syrup, oil, egg, and vanilla.
  4. Pour liquid mixture into dry mixture and beat for about 30 seconds.  Turn the mixer to low and add pecans and raisins.
  5. Spoon batter onto 2 baking sheets.  If they're not stoneware, grease baking sheets or lay parchment paper onto the sheets.  Leave plenty of room in between cookies, they spread.  Bake 16-20 minutes.  Allow to sit on sheets for about 20 minutes, then serve warm.  Store in an airtight container.
Enjoy!

19 comments:

  1. Which type of persimmons did you use? The soft kind or the crunchy ones? If you are using he soft kind you mat want to add a note to make sure they are really soft or they will have A bitter yucky taste.

    ReplyDelete
  2. Oh my goodness! Those look so yummy. We're new to Redding. Would you mind telling us where to find rapadura and almond flour in town? Thank you so much!

    ReplyDelete
  3. I order the almond flour from Amazon and the rapadura in bulk from www.azurestandard.com

    ReplyDelete
  4. I used Hachiya persimmons which need to be fully ripe to eat them raw, but I used a no fully ripe one in this recipe and it came out great. :)

    ReplyDelete
  5. My Mother-In-Law made these one time for us. This was before I was gluten free. They were pretty good. If I had a source for persimmons, I'd definitely try them! Thanks for posting. God Bless :)

    ReplyDelete
  6. I've never used persimmons before. About how many make 1 c of puree? Thx.

    ReplyDelete
  7. Syrup? Which one and how much?

    ReplyDelete
  8. These look interesting. I am 45 years old and JUST this year I ate my first persimmon, it was pretty good! Merry Christmas

    ReplyDelete
  9. Can you please tell me what rapadura is? Would I be able to get this in a health food store?

    ReplyDelete
  10. Hi Roni! They just changed the name from rapadura to "whole cane sugar." I changed the name in the recipe and added a link so you can see what it is. Blessings!

    ReplyDelete
  11. Mrs. Giulietta GarlandNovember 17, 2012 at 8:37 AM

    I just made these with unblanched ground almonds and it worked fine. Trader Joe's sells ground almonds that are easy to use and probably the best price. Also, I always mix the baking soda in with the persimmon puree. There's some sort of chemical reaction that happens to make the cookies a little puffier. Thank you for this recipe!

    ReplyDelete
  12. That's a great tip about mixing the soda in with the persimmons, thanks!

    ReplyDelete
  13. Just this week we got persimmons in our weekly basket! I'm trying this recipe tomorrow. We are pretty much grain free, so this fits the bill perfectly!

    ReplyDelete
  14. Wonderful! I hope you enjoy them. xo

    ReplyDelete
  15. I left out the sugar and added a little less than 1/4 c. coconut flour to replace the dry ingredient. They were perfectly sweet using overripe persimmons. Now I can share them with my diabetic dad.

    ReplyDelete
  16. That's great to know! I'm so glad those alterations worked out. :)

    ReplyDelete
  17. can you use agave nectar to substitute the sugar??

    ReplyDelete
  18. You mention using a vita-mix to puree them skins and all but you don't say anything about the seeds?

    ReplyDelete
  19. Did you only use coconut flour to replace 2 cups of wheat flour?

    ReplyDelete

I value your feedback. Thanks for taking the time to share yours!

LinkWithin

Related Posts with Thumbnails