Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
36
Yield:
3 dozen
Ingredients
Directions
Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Grease cookie sheets.
Place persimmon pulp in a small bowl; stir in baking soda until dissolved and set aside. Sift flour, cinnamon, cloves, nutmeg, and salt into a large bowl; set aside.
Beat sugar and butter with an electric mixer in a separate large bowl until smooth. Beat in egg and persimmon mixture.
Add flour mixture and stir until just combined. Fold in raisins and walnuts.
Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven until edges are golden, about 15 minutes.
Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Cook’s Note
You can freeze persimmon pulp to use later if you grow your own and have a surplus.
Nutrition Facts (per serving)
| 105 | Calories |
| 5g | Fat |
| 15g | Carbs |
| 2g | Protein |
