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| Persimmon Date Drop Cookies |
"What does one do with an extra cup of persimmon puree and a couple of cups of date pieces? One comes up with a new cookie recipe! These turned out the mounded cookies that our family so loves. When my husband commented 'these might be the best cookies you've ever made,' I knew they were good enough to share."
Ingredients :
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white sugar
- 1 cup brown sugar
- 1/2 cup coconut oil
- 1/2 cup butter
- 1 cup persimmon puree
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups unsweetened date pieces
- 1 3/4 cups rolled oats
Instructions :
| Prep : 20M | Cook : 72M | Ready in : 40M |
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- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour, baking soda, and salt together in a bowl.
- Combine white sugar, brown sugar, coconut oil, and butter in a separate bowl; mix until creamy. Beat in persimmon pulp. Add eggs and vanilla extract; beat until well combined, scraping sides of the bowl occasionally.
- Stir flour mixture into persimmon mixture by hand until thoroughly combined. Add dates and oats; mix dough well.
- Drop dough by rounded teaspoonfuls onto an ungreased baking sheet, about 2 inches apart.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool briefly; transfer to a wire rack to cool completely, about 10 minutes.
Notes :
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