Gluten Free and Vegetarian Persimmon Cookies

I was given some persimmons by a yoga student of mine was excited to find a variety of ways to use them. Some of the persimmons I diced and added to a salad while I used the others for baking. I combined a few cookie recipes to come up with a gluten free recipe that my husband and I enjoy! These cookies are great fresh and can be stored in an airtight container for a few days. They are best when fresh so make a small batch … or share with friends!

Ingredients:

1 Flax Egg

·      1/2 Cup Butter Softened (not melted)

·      1 Cup Persimmon – (fruit washed and pureed)

·      2 Cups Gluten Free Flour (I used 1 cup of Bob’s Red Mill All Purpose Baking Flour and Pamela’s Nut Flour Blend)

·      1 TSP Baking Powder

·      1 TSP Baking Soda

·      1/2 TSP Salt

·      1/2 TSP Ground Cloves

·      1/2 TSP Ground Nutmeg

·      1 TSP Cinnamon

OPTIONS: 1/2 cup diced walnuts, dates, or raisins

Instructions:

• Preheat the oven to 350 and line a baking sheet with parchment paper
• Prepare the flax egg  (5 -10 minutes) in a small bowl or ramekin
• Allow the butter to soften to room temperature if you can prepare in advance. If not, microwave for 20-second intervals until it softens but does not melt.
• Combine the dry ingredients in the stand up mixer. Add the flax egg, persimmon, and butter. Mix until well blended.
• Spoon onto the baking sheet and bake for 15-20 minutes.

Instructions:

·      Preheat the oven to 350 and line a baking sheet with parchment paper

·      Prepare the flax egg  (5 -10 minutes) in a small bowl or ramekin

·      Allow the butter to soften to room temperature if you can prepare in advance. If not, microwave for 20-second intervals until it softens but does not melt.

·      Combine the dry ingredients in the stand up mixer. Add the flax egg, persimmon, and butter. Mix until well blended.

·      Spoon onto the baking sheet and bake for 15-20 minutes.