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Gluten Free Persimmon Cookies with Walnuts and Raisins

1 1/2 cups GF flour mix
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. freshly ground nutmeg
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt
1 cup organic raisins
1 cup organic walnuts, coarsely chopped
1/2 cup unsalted butter, at room temperature
1/2 cup brown sugar
1 egg
1 cup persimmon pulp, pureed in food processor (*Note pureed pumpkin makes a wonderful pumpkin cookie as an alternate)
1 tsp. vanilla

3 T. unsalted butter, melted (and hot)
3/4 c. powdered sugar

Preheat oven to 375 degrees and line 2 baking sheets with parchment paper or grease thin layer of butter.
Sift together the GF flour, baking powder, soda, cinnamon, nutmeg, ginger, coves, and salt in mixing bowl.  In a large mixing bowl, beat butter and sugar until mixture is light and fluffy (approximately 3-5 minutes).  Add eggs, one at a time, then add persimmon puree and vanilla.  Beat until well combined.  Add dry ingredient mixture, finishing with walnuts and raisins.  The batter should be quite thick.  Drop the batter onto prepared sheets by heaping tablespoonfuls, leaving 1-2 inches per cookie.  Bake cookies for approximately 15 minutes.  Remove the baked cookies to wire racks to cool completely.

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    Recipe Found in Categories: Cookies, Winter

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