PERSIMMON DATE DROP COOKIES

Persimmon Date Drop Cookies image

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.

Provided by Nancy Anne Morris Martin

Categories Desserts Cookies Fruit Cookie Recipes Date

Time 40m

Yield 72

Number Of Ingredients 12

Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup white sugar
1 cup brown sugar
½ cup coconut oil
½ cup butter
1 cup persimmon puree
2 eggs
2 teaspoons vanilla extract
2 cups unsweetened date pieces
1 ¾ cups rolled oats

Steps:

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.

Nutrition Facts : Calories 84 calories, Carbohydrate 13.6 g, Cholesterol 8.6 mg, Fat 3.1 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 2.2 g, Sodium 45.5 mg, Sugar 7.4 g