Persimmon Oatmeal Cookies

Persimmons are in season and are just the perfect sweetness to sweeten up some homemade cookies. I found this amazing recipe from Keepin' It Kind and highly recommend it. I just tweaked a few things to our liking and by what we had on hand. Super easy, and super delicious. These cookies are flavorful, soft, and a tasty treat that isn't all that bad for you. A new and different recipe to try to welcome the arrival of fall!

Ingredients:

1 cup of whole wheat flour
1.5 cups of rolled oats
1 teaspoon of baking powder
1 teaspoon of baking soda
½ teaspoon of salt
1-2 teaspoons of cinnamon
1 flax egg (1 tablespoon of ground flax seed + ½ cup of warm water)
½ cup of coconut oil
½ cup of persimmon (the pulp and meat of about 3 ripe persimmons)
½ cup of organic sugar
1 tablespoon of molasses
2 teaspoons of vanilla extract
½ cup of raisins
½ cup of chopped walnuts (optional)


Directions:

Preheat oven to 350 degrees.

Make flax egg by putting ground flax and water together in a small bowl and putting in the fridge for 5+ minutes.

In a large bowl, mix together all of the dry ingredients (flour, oats, baking powder, baking soda, salt, cinnamon, raisins, and nuts if using). If you want some cookies without raisins or walnuts and some with, you can add them on top later when putting cookies on the baking sheets.. that's what we did.

Use a food processor to blend together all of the wet ingredients (coconut oil, persimmons, sugar, molasses, and vanilla). Add flax egg and blend well until even consistency.

Pour the wet ingredients into the bowl of dry ingredients and mix well.

Using a spoon, spoon large dollops onto a sprayed cookie sheet spaced slightly apart. The recipe should make about 12 cookies. Bake for 13-15 minutes depending on how well you like them done. Bake a little longer if you like them crispier. Enjoy!