Disclaimer: Although this recipe title has the word “cookies” in it, it’s really not meant to be a dessert. Well, for me it kind of is, but a normal person would be terribly disappointed. If you want a sweet kind of persimmon cookie, stop here and return to Google. But if the idea of creating your own healthy nutritious power snack rather than reaching for an expensive, processed, sugary protein bar sounds appealing to you, then read on and try it!
Persimmons abound this time of year and I just love them, especially right before the ripening stage when they’re still firm. I usually just peel the skin and eat them plain. If they’re left too long, persimmons will over ripen- that’s when they’re perfect for baking or throwing in a smoothie. Since I’m the only one in the household that digs persimmons, I came up with a cookie recipe for myself that includes a lot of protein, calcium, iron, and fiber. Not only is it tasty, it is a perfect energizing, nutrient packed, on-the-go, pre and after run, yoga, surf, or any other activity power snack.
Makes about 12 power packed cookies.
- ½ cup coconut flour
- ¼ cup almond meal
- ¼ tsp baking soda
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ¼ cup coconut sugar
- ¼ cup raw organic almond butter (nothing but almonds)
- ½ Tbsp chia seeds
- ¼ cup persimmon pulp (about 1 persimmon)
- ¼ tsp rum (or vanilla)
- 1 flegg*
*Mix one tablespoon of flax meal with 3 tablespoons hot water. Chill for about 10 minutes before using.
Optional: If you want a little more sweetness, add ½-1 Tbsp of maple syrup to the recipe.
Preheat the oven at 350° F.
Make the flegg and set it aside in the fridge.
Using 1 ripe persimmon, skin it and mash it up well with a fork.
In another medium sized bowl, mix all the dry ingredients well.
In a smaller bowl, mix the pulp, rum (or vanilla), and flegg well by hand or with a handheld electric mixer.
Incorporate the wet mixture into the dry mixture by stirring with a fork.
Create 1” balls and flatten into cookie thickness on an ungreased cookie sheet.
Bake for 10-12 minutes.