Persimmon or Diet Persimmon Cookies

  • Yield : 24
  • Servings : 24
  • Prep Time : 25m
  • Cook Time : 15m
  • Ready In : 40m
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Le kaki ou suit un régime le kaki – our recipe title in French. These were some of our favorites growing up – both the fruit and the cookie. The fruit was especially sweet, if allowed to almost over-ripen, otherwise the fruit will be tart and bitter. I can still see the persimmons on the my Mom’s window sill. The color of the fruit varies from light yellow-orange to dark orange-red. The size can be as little as a few ounces to more than a pound. Ours were about the size of an orange. The entire fruit is edible except for the seed and calyx.


  • 1 cup sugar or equivalent sugar substitute
  • 1/2 cup butter
  • 1 egg
  • 1 cup pecans or nuts, chopped
  • 1 cup Persimmon pulp (3 large ones)
  • 1 cup raisins
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg


Step 1

Preheat oven to 350 degrees.

Step 2

Stir baking soda into the persimmon pulp and set aside.

Step 3

Cream together the sugar and shortening. Beat in the egg and the pulp, then add the rest of the ingredients.

Step 4

Drop by teaspoonful on a lightly greased cookie sheet. Bake for approximately 15 minutes.

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