These cookies are very nostalgic. Right around this time of year, my grandmother would be getting ready to come visit from Fresno. There were always fall staples packed in her bag. My grandfather would have loaded up the trunk with boxes of his oranges from his farms’ packing house and my grandma had her homemade chorag (like an Armenian buttery croissant) and her persimmon cookies in her blue travel bag. Guaranteed. I can still see them driving up to our house as we ran outside to greet them.
I miss them greatly. Having these recipes are very special and making them help the holidays feel like the holidays to me.
I haven’t attempted to make her chorag yet, I’m going to have to try that one day. But I do make her persimmon cookies. However, I did make a few tweaks to help make them a little healthier. Instead of brown and white sugar, I chose coconut sugar. Instead of regular chocolate chips, I love to use Lily’s stevia sweetened dark chocolate chips in everything I bake that calls for chocolate chips. I subbed Jovial Foods Einkorn all-purpose flour instead of regular all-purpose flour. While einkorn wheat is not hybridized or processed like modern day wheat, it is still not totally gluten free. You could easily use a Gfree flour if you wanted to. You could also switch things up with raisins, chopped walnuts, pecan pieces, white chocolate chips, or dried cranberries. You could easily adapt them to make them yours.
These cookies are so special to me. I hope you enjoy them!
½ cup unsalted butter, softened
1 cup coconut sugar
1 cup Hichaya persimmon pulp, pureed (3-4 very ripe persimmons)
2 cups Einkorn wheat flour (I use Jovial Foods) or any gluten-free all-purpose flour
1 teaspoon good quality vanilla
1 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
1 cup dark chocolate chips (I used Lily’s stevia sweetened dark choc chips)
Preheat oven to 325.
Line baking sheets with parchment paper.
In a mixer, cream the butter and sugar together. Please note, coconut sugar isn’t as fine as brown or white sugar. But it will combine eventually.
Add the egg and vanilla on medium speed until combined.
Add the persimmon puree and mix until combined.
Sift the dry ingredients together; flour, baking soda, salt and spices. Mix the dry ingredients together and then slowly add into the mixer on low speed. Mix until just combined.
Portion out the dough with a teaspoon onto the parchment lined baking sheets. Make sure cookies are at least 2 inches apart.
Bake at 325F until almost firm and golden brown, approx. 14-17 minutes depending on your oven. Let cool completely.