< Return to Seasonal Recipes

Cristina’s Persimmon Cookies


3/4c brown rice flour
3/4c almond meal
1/2c wheat flour (or any other flour you’d like!)
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla extract
1/2tsp nutmeg
1/2 tsp salt
2 ripe persimmons pureed
1/2c butter
1 large egg
1 cup coarsely chopped pecans (or walnuts)
1c grated apple or apple sauce (to replace 1/2c brown sugar)
1/2c agave nectar (to replace 1/2c white sugar)


  1. Preheat the oven to 375 degrees.
  2. Mix together the flour, baking soda, cinnamon, vanilla extract, nutmeg and salt.
  3. In separate bowl combine the butter(softened) with the grated apple and agave nectar, and stir until creamy.
  4. Gradually beat in the large egg and two persimmons.
  5. Add in the flour mixture and mix until it appears smooth, stir in the chopped pecans.
  6. Drop small piles of the mix, about 1 1/2 inches apart, onto a prepared baking sheet.
  7. Bake in the oven for 13 to 15 minutes. Watch so as not to let over cook. Cookies are more delicious when soft and moist.
  8. Remove from the oven and enjoy right away!

Makes about 20-30 cookies.