Persimmon Cookies


These flavorful cookies combine the fruit, persimmon, with spices of nutmeg, cinnamon, and cloves. The raisins and walnuts add sweetness and crunch. A scrumptious holiday treat. This is the first time I have made these and my son and I can’t stop eating them! This recipe is adapted from persimmon cookies. 


  1. 1/2 cup organic vegetable shortening 
  2. 1 cup white sugar
  3. 1 egg
  4. 1/2 tsp of gluten free vanilla extract
  5. 2 cups gluten free all purpose flour 
  6. 1/2 tsp baking soda
  7. 1/2 tsp baking powder
  8. 1/4 tsp salt
  9. 1/2 tsp ground cloves 
  10. 1/2 tsp ground cinnamon 
  11. 1/2 tsp ground nutmeg
  12. 1 cup raisins
  13. 1 cup chopped walnuts (or pecans)
  14. 1/4 tsp salt
  15. 1 cup persimmon pulp


  1. Preheat oven to 350 degrees F
  2. Cream together the shortening & sugar; add egg and vanilla. Mix well
  3. Soft together the flour, baking soda, baking powder, 1/4 tsp salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture
  4. Stir in the raisins, chopped nuts, 1/4 tsp salt, and persimmon pulp. Mix well
  5. Drop by the teaspoon full onto greased cookie sheet. Bake for 12-15 mins. Transfer to wire racks to cool

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