Persumpkana Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
Persimmon-Pumpkin-Banana Butter:1 medium pie pumpkin or buttercup squash, halved1 ripe Vanilla (or Hachiya) persimmon, diced½ tsp liquid stevia extract or 3 tbsp sugar2 medium, over-ripe bananas---Cookies:1 cup flour1 cup spelt or whole wheat flour1 tbsp tapioca starch1 tsp baking soda½ tsp salt1 tsp pumpkin pie spice (or ½ tsp allspice + ½ tsp cinnamon)⅔ cup sugar¼ cup coconut oil¼ cup butter 1 tsp vanilla extract1 cup Persimmon-Pumpkin-Banana Butter (see above)⅔ cup dried cranberries½ cup shredded unsweetened coconut
Persimmon-Pumpkin-Banana Butter:
Heat the oven to 400 F and line a rimmed baking sheet with parchment.
Place pumpkin halves cut-side down on the sheet and roast for 35 minutes, until soft (buttercup squash will take about 45 minutes - 1 hour).
Remove from the oven and cool until easy to handle. Reduce oven to 350F.
Scoop the flesh from the squash and place in a baking dish with the persimmon and stevia.
Bake for 1 ½ hours, stirring halfway through.
Puree mixture with bananas in a food processor and transfer back to the baking dish.
Bake for 2 hours further, stirring every 45 minutes, until thick and spreadable.
---
Cookies:
Preheat oven to 325 F and line 2-3 cookie sheets with parchment.
Combine flours, tapioca starch, baking soda, salt, and spice in a bowl.
In a separate bowl, cream sugar, coconut oil and butter.
Add vanilla and persimmon-pumpkin-banana butter.
Fold in cranberries and coconut.
Drop spoonfuls of dough onto the sheet and flatten with damp fingers.
Bake, one sheet at a time, for 15 minutes, until golden brown.
Serving Size: Makes 1 cup Persimmon-Pumpkin-Banana Butter, 30 cookies
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
Heat the oven to 400 F and line a rimmed baking sheet with parchment.
Place pumpkin halves cut-side down on the sheet and roast for 35 minutes, until soft (buttercup squash will take about 45 minutes - 1 hour).
Remove from the oven and cool until easy to handle. Reduce oven to 350F.
Scoop the flesh from the squash and place in a baking dish with the persimmon and stevia.
Bake for 1 ½ hours, stirring halfway through.
Puree mixture with bananas in a food processor and transfer back to the baking dish.
Bake for 2 hours further, stirring every 45 minutes, until thick and spreadable.
---
Cookies:
Preheat oven to 325 F and line 2-3 cookie sheets with parchment.
Combine flours, tapioca starch, baking soda, salt, and spice in a bowl.
In a separate bowl, cream sugar, coconut oil and butter.
Add vanilla and persimmon-pumpkin-banana butter.
Fold in cranberries and coconut.
Drop spoonfuls of dough onto the sheet and flatten with damp fingers.
Bake, one sheet at a time, for 15 minutes, until golden brown.
Serving Size: Makes 1 cup Persimmon-Pumpkin-Banana Butter, 30 cookies
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 102.6
- Total Fat: 4.1 g
- Cholesterol: 4.1 mg
- Sodium: 40.8 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 1.4 g
- Protein: 1.4 g
Member Reviews