Persumpkana Cookies
Nutritional Info
- Servings Per Recipe: 30
- 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
View full nutritional breakdown of Persumpkana Cookies calories by ingredient
Introduction
These were a complete "sleeper" hit at school with the staff - moist and tender, but rich in flavour from the combined persimmon, banana and pumpkin butter I made as the base, they pair well with strong coffee or your favourite herbal tea. Adapted from http://small-eats.com/2013/12/11/pumpkin-persimmon-cookies/ These were a complete "sleeper" hit at school with the staff - moist and tender, but rich in flavour from the combined persimmon, banana and pumpkin butter I made as the base, they pair well with strong coffee or your favourite herbal tea. Adapted from http://small-eats.com/2013/12/11/pumpkin-p
ersimmon-cookies/
Number of Servings: 30
Ingredients
-
Persimmon-Pumpkin-Banana Butter:
1 medium pie pumpkin or buttercup squash, halved
1 ripe Vanilla (or Hachiya) persimmon, diced
½ tsp liquid stevia extract or 3 tbsp sugar
2 medium, over-ripe bananas
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Cookies:
1 cup flour
1 cup spelt or whole wheat flour
1 tbsp tapioca starch
1 tsp baking soda
½ tsp salt
1 tsp pumpkin pie spice (or ½ tsp allspice + ½ tsp cinnamon)
⅔ cup sugar
¼ cup coconut oil
¼ cup butter
1 tsp vanilla extract
1 cup Persimmon-Pumpkin-Banana Butter (see above)
⅔ cup dried cranberries
½ cup shredded unsweetened coconut
Directions
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.
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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.