Ingredients for Persimmon Banana Cookies
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How to Make Persimmon Banana Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, mash 1 ripe persimmon and 2 ripe bananas until smooth. Add 1 teaspoon of baking soda and let sit for 5 minutes to activate.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon ground ginger, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in ½ cup chopped walnuts or pecans and ½ cup raisins.
- Stir in the persimmon-banana mixture until evenly distributed.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
26g
Fat
8g
Carbs
4g
