What to do when a neighbor leaves a bag of Fuyu persimmons on your porch? When firm, they’re great sliced in salads, for example, with baby arugula or fast pickled with carrots and daikon. But when they get riper and softer, I love using them in cookies. These have a little more persimmon pulp in it, making them chewy. I almost always use the chubby Fuyu persimmons but I’m sure Hachiyas would work just as well.
1 stick Smart Balance 50/50; or 1/4 cup butter and 1/4 cup nonfat Greek yogurt (Fage)**
3/4 cup agave
1 egg, beaten
1 and 1/4 cup persimmon pulp
1 teaspoon baking soda (add to pulp)
2 cups whole wheat flour
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves, ground
1 cup oatmeal
3/4 cup raisins
3/4 cup chopped walnuts
Preheat oven to 350 F.
In a large bowl, sift together dry ingredients (flour through cloves). In another large mixing bowl, mix together butter blend and agave. Add egg and persimmon pulp and combine well. Add sifted dry ingredients and mix just until combined. Fold in oatmeal, raisins and nuts.
Drop tablespoons of dough onto ungreased (or parchment-lined) cookie sheets.
Bake at 350 F for about 20 minutes but start checking after 15. Eat!
** Or, you can use a stick o’ butter