Vegan Persimmon-Banana Cookies With Dark Rum Icing

Name: Vegan Persimmon-Banana Cookies With Dark Rum Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ripe persimmons; 2 ripe bananas; 1 teaspoon baking soda; 1/2 cup vegetable butter (margarine); 3/4 cup sugar; 1 1/2 teaspoons nrg egg substitute; 2 tablespoons warm water; 2 cups flour; 1 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/2 teaspoon clove; 1/2 teaspoon dried ginger; 1/2 teaspoon salt; 1 cup chopped walnuts; 1 teaspoon vanilla extract

Servings: persons

2 ripe persimmons
2 ripe bananas
1 teaspoon baking soda
1/2 cup vegetable butter (margarine)
3/4 cup sugar
1 1/2 teaspoons nrg egg substitute
2 tablespoons warm water
2 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon dried ginger
1/2 teaspoon salt
1 cup chopped walnuts
1 teaspoon vanilla extract

1
1. In a blender, place chopped persimmons and bananas with 1 tsp vanilla extract. Blend until smooth. Add 1 tsp baking soda. Blend in briefly.
2
2. Cream butter and sugar in mixer.
3
3. Blend 1.5 tsp NRG egg replacer with 2 tsp warm water. When smooth, add to creamed butter and sugar. Whip butter, sugar, NRG egg replacer mixture until smooth.
4
4. Add dry ingredients (except nuts) and fruit puree to butter, sugar, NRG egg replacer mixture. Mix. Fold in chopped walnuts by hand.
5
5. Preheat oven to 350F (or 330F for convection ovens). Place foil on cookie tray and butter surface lightly with the end of a stick of butter. Add dollops of cookie batter to tray with enough room between so they don't combine. Bake for 12 minutes Remove to cooling tray.
6
6. Optional: drizzle cookies with an icing made by combing confectioner's sugar with just enough dark rum to create a thick paste. Dribble over surface of cookies.

811

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 ripe persimmons, 2 ripe bananas, 1 teaspoon baking soda, 1/2 cup vegetable butter (margarine), and more.

Yes, Vegan Persimmon-Banana Cookies With Dark Rum Icing 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.

That's it — enjoy your meal!