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!
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.
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.
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
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
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!
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