Persimmon Muffintop Cookies Recipe

Name: Persimmon Muffintop Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 x persimmons pureed; 1/4 cup sugar; 1/4 cup brown sugar; 1 cup flour, all-purpose sifted; 1/2 x eggs; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/2 teaspoon mixed spice; 1/4 teaspoon salt; 1 tablespoon mixed dried fruit; 1 tablespoon macadamia nuts chopped; 3 tablespoon margarine

Servings: persons

1 x persimmons pureed
1/4 cup sugar
1/4 cup brown sugar
1 cup flour, all-purpose sifted
1/2 x eggs
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice
1/4 teaspoon salt
1 tablespoon mixed dried fruit
1 tablespoon macadamia nuts chopped
3 tablespoon margarine

1
Preheat oven to 180degrees celsius.
2
Combine all the dry ingredients, except for the sugars.
3
Cream the butter, sugar and brown sugar.
4
In a separate bowl, beat the egg and persimmon together.
5
Mix all the ingredients together.
6
Line an oven proof pan with baking paper
7
Drop cookies on the sheet as small round blobs around 1 cm apart from each other (they will spread, then rise)
8
Place in the oven at 180degrees Celsius for around 20 to 30 minutes!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 x persimmons pureed, 1/4 cup sugar, 1/4 cup brown sugar, 1 cup flour, all-purpose sifted, and more.

Yes, Persimmon Muffintop 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.

Persimmon Muffintop Cookies

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