Persimmon Banana Cookies

"Moist, tasty, spicy cookies perfect for those extra ripe persimmons and bananas. Remember to use all Organic ingredients!"
 
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photo by jangstew photo by jangstew
photo by jangstew
Ready In:
50mins
Ingredients:
15
Yields:
36 cookies
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ingredients

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directions

  • Dissolve soda in pulp.
  • Cream shortening and sugar.
  • Add egg and mix well.
  • Mix dry ingredients together.
  • Chop nuts and raisins finely, combining with sugar mixture.
  • Add pulp.
  • Drop on well-greased baking sheet.
  • Bake 10-12 minutes at 350°.
  • Keep in tight container.

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Reviews

  1. 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.
     
  2. 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
     
  3. I was very upset at the directions for this recipe. Example........when and what do you do with the Banana ? There are big persimmons and small persimmons . It should be measured by how many cups. I thought the final product was good but I was so upset ant the recipe instructions that the taste was just OK. Please have the chef bring this up to snuff.If he does I will make again and review it again
     
  4. 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!!
     
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RECIPE SUBMITTED BY

Writer, speaker, life coach and living with MS for over 15 years. Join me at GirlwithMS.com and follow me @thegirlwithms. We've got this! #TakeThatMS
 
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