Total Time
50mins
Prep 20 mins
Cook 30 mins

Moist, tasty, spicy cookies perfect for those extra ripe persimmons and bananas. Remember to use all Organic ingredients!

Ingredients Nutrition

Directions

  1. Dissolve soda in pulp.
  2. Cream shortening and sugar.
  3. Add egg and mix well.
  4. Mix dry ingredients together.
  5. Chop nuts and raisins finely, combining with sugar mixture.
  6. Add pulp.
  7. Drop on well-greased baking sheet.
  8. Bake 10-12 minutes at 350°.
  9. Keep in tight container.
Most Helpful

3 5

Wish there had been more specific meaasurements of persimmon pulp & banana--they both can vary widely in size. Also, drop by teaspoon or tablespoon for cooking. Other than that, pretty tasty.

4 5

The flavour is awesome! I don't know if perhaps I stirred too much, but the first batch of 12 cookies was very moist and rose sort of like a cake or loaf. So, I took the remaining batter and put it in a 8" cake pan and when it was done I cut it into squares, YUM! PS: I made a simple lemon icing (2tbs lemon juice and 1/2c icing sugar) and drizled it over both the cookies and cake, mmmmmmmmmm

4 5

I love this recipe! I added chocolate chips and used whole wheat flour and they turned out great. Very moist, allot like pumpkin chocolate chip cookies, but a little more spice. I will defenatly make more of these next time I have Persimmons!!