Dairy-Free Persimmon Pecan Cookies – a delicious recipe with baking soda, very ripe persimmons, whole wheat flour, ground cinnamon, ground nutmeg, ground cloves. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2
Stir baking soda into the persimmon puree in a small bowl; set aside.
3
Mix flour, cinnamon, nutmeg, cloves, and salt together in a bowl.
4
Beat margarine, honey, agave nectar, and applesauce together in a large bowl. Slowly beat the persimmon mixture into the margarine mixture. Gradually stir flour mixture into the persimmon mixture. Fold dates, pecans, and lemon zest into the mixture.
5
Drop cookie dough by the spoonful onto the prepared baking sheets.
6
Bake in the preheated oven until the edges are golden, 15 to 17 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
501
kcal
Calories
21
g
Fat
77
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 teaspoon baking soda, 4 very ripe persimmons, peeled and pureed, 2 cups whole wheat flour, 1 tablespoon ground cinnamon, and more.
Yes, Dairy-Free Persimmon Pecan Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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