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.
Makes about 2 dozen cookies
- 2 cups blanched almond flour
- 3/4 cup whole cane sugar
- 1 teaspoon baking soda
- 1/2 teaspoon Celtic sea salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup persimmon purée
- 1/2 cup softened butter or coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
- 1/2 cup raisins (optional)
- Preheat oven to 350º.
- In a mixer blend flour, soda, salt, and spices.
- In a large glass measuring cup or a bowl, whisk together purée, syrup, oil, egg, and vanilla.
- Pour liquid mixture into dry mixture and beat for about 30 seconds. Turn the mixer to low and add pecans and raisins.
- 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.
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