Persimmon Cookies and Muffins!

IMG_0925

Have you ever used one batter to make cookies and muffins?  Before today, I didn’t think that was possible.  Well, guess what I did?  I made persimmon cookies and persimmon muffins using the same exact batter!  Sounds too good to be true?  I’m telling you…it can be done!  And, with this recipe both pastries turned out great!

IMG_0954

If you have a persimmon tree, just inherited a huge bounty of persimmons like I did, or can find them at the market, I recommend making these cookies and/or muffins.  Your family, friends, and coworkers will love you for it.

image-85

Last weekend at my twin nephews’ birthday party, I shared these cookies with guests while discreetly conducting a taste test.  The common reaction was, “this doesn’t taste like a vegan and gluten-free cookie.  It’s delicious!  Can I have another one?”  It is these types of responses that warm my heart and make me happy doing what I do.

These are some of the best vegan and gluten-free cookies and muffins that I have had in a while. They’re not the crispy type of cookies or muffins.  Rather, they are actually quite moist from the addition of the applesauce and persimmon.

IMG_0958

If you love the taste and smell of the holidays, you sure will be pleased with these.  While baking, your house will be filled with the most intoxicating holiday spice aroma.  You can taste all of the warm and familiar flavors of the season and the sweetness of the raisins, while getting a nice crunch from the walnuts.

I hope you and your loved ones enjoy them as much as my loved ones and I do!

Persimmon Cookies and/or  Muffins

Makes 27-28 cookies or about 12 muffins

Ingredients

2 cups oat flour (gluten-free) or 2 heaping cups of rolled oats (gluten-free)

1/2 tsp baking soda

1/2 tsp baking powder

1/2 cup coconut oil

1 cup coconut sugar

1 tbsp chia seeds

3 tbsp applesauce, unsweetened

1 cup persimmon pulp (from ripe, soft persimmons)

1/2 tsp vanilla extract(no alcohol)

1/2 tsp sea salt

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1 cup raisins

1 cup walnuts, roughly chopped

 

Directions

1. Preheat oven to 350 degrees F

2. If you don’t have oat flour and only rolled oats, place a heaping cup of rolled oats into a high-powered blender.  Blend on high until you have a flour-like consistency.  Remeasure the flour to ensure you have 2 cups exactly. Place in a large bowl. Add the baking powder and baking soda to the oat flour, mix well.  Set aside.

3. You will need to use the same blender (don’t need to wash it), just remove any remaining oat flour and save to use later.  Place the coconut oil, coconut sugar, chia seeds, applesauce, persimmon pulp, vanilla, sea salt, cinnamon, nutmeg and cloves into the blender and blend until fully incorporated and chia seeds are pulverized. Stop the blender maybe 2 times to scrape the sides of the blender, ensuring all ingredients are getting blended together.

4. Using a rubber spatula, add the wet mixture to the dry mixture and mix well.  Fold in the raisins and walnuts.

5. On a half sheet pan lined with parchment or a silicon liner, scoop 1 ounce (or 2 tbsp)-sized cookies.  Press down on the cookies with your hand to flatten into a cookie shape, or use the side of a rubber spatula to flatten since they are a bit sticky.

**alternatively, add 2 scoops (or 4 tbsp) of batter to cupcake cake liners. Make sure to press down and flatten the muffin.

Bake cookies for 12-15 minutes.  Bake muffins for 25-28 minutes.  Repeat until all cookies and muffins are baked.  Cool cookies and muffins on a cooling rack. Enjoy!

 

 

Share on Facebook

6 Thoughts on “Persimmon Cookies and Muffins!

  1. Dina Hermosillo-Burrus on November 26, 2013 at 1:31 pm said:

    My husband made these cookies and they were so MOIST and PERFECT! We made them with buckwheat flour because we didn’t have the oat flour. My kids won’t lie, they are seriously on their 4th cookie. I cannot wait to make these for our Thanksgiving party. THANK YOU SO MUCH for posting these, I absolutely LOVE THEM!

  2. Mhmm they are looking delicious!

  3. Thank you so much, Dina, for trying so many of my recipes. I love hearing feedback and especially rave reviews! You make me love what I do! Happy Thanksgiving!

    Hugs, Yvonne

  4. These are truly delicious! I am curious though about using a 1/2 teaspoon of cloves and nutmeg. I left out the cloves and put cardamom instead, and I only put a scant 1/4 teaspoon of nutmeg. Thank you!

  5. Hi Valeria,

    I’m so happy you enjoyed this recipe. I’m glad the cardamom worked out for you! I just go by the recipe and my friends and family love them! I made them for Thanksgiving, and they were a hit.

    Thank you for sharing your substitution. I love cardamom, so it’s no wonder you still enjoyed them! I hope you try the original recipe one day!

    All The Best,
    Yvonne

  6. Pingback: Incredibly Easy Food Gifts for the Holidays - ASTIG Vegan

Leave a Reply

Your email address will not be published. Required fields are marked *

This blog is kept spam free by WP-SpamFree.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Post Navigation