I could not locate a good vegan persimmon cookie recipe that appealed to me so I came up with this one; these cookies require no eggs and use less sugar and vegetable butter (margarine) than others I have seen elsewhere. The resulting "cookies" are soft and almost bread-like. Enjoy in place of scones or as a light, not too heavy treat.
Provided by Chez Jonny
Categories Drop Cookies
Time 27m
Yield 12-16 cookies, 8 serving(s)
Number Of Ingredients 15
Steps:
- 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. Cream butter and sugar in mixer.
- 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. Add dry ingredients (except nuts) and fruit puree to butter, sugar, NRG egg replacer mixture. Mix. Fold in chopped walnuts by hand.
- 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. 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.
Nutrition Facts : Calories 319.7, Fat 10, SaturatedFat 1, Sodium 463.6, Carbohydrate 53.8, Fiber 2.7, Sugar 22.9, Protein 6
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