Persimmon Cookie Recipe #CGGS

Hello loves!

This week for Chubby Girls Get Skinny, I want to give you a recipe. It’s not the healthiest thing (I mean, it’s a cookie after all) but it’s perfect for holidays coming(all of my posts lately have been holiday related, can you tell I’m excited??)!

From the recipe, this cookie is only 95 calories…though I really think that’s highly incorrect but hey, it’s great to think!


The Ingredients

  • 2 Cups AP Flour
  • 1 cup granulated sugar
  • 2 large eggs at room temp
  • 1 cup soft butter (2 8oz sticks)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp cloves (ground)
  • 4 ripe persimmons pulped
  • 1/2 cup of raisins (optional)


  • Pulp your persimmons ahead of time. I did mine a few hours before baking. To pulp persimmons, make sure they are ripe first (they will be pretty squishy when they are ripe). Once ripe, remove the top stem from the fruit, if they are ripe enough it should pop off in one whole, pretty easily. Spoon out the inside of the fruit with a spoon and get rid of the skin. Push the meat of the fruit through a strainer to get rid of the seeds then puree the pulp, not for long. I literally had mine puree for about 3-5 seconds. Store it in the fridge in a tight container until you’re ready to bake.
  • Preheat oven to 375 degrees.
  • Line a cookie sheet with tin foil or parchment paper and lightly grease the foil or paper.
  • Gather all ingredients and start with the dry. Add the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk it all together to incorporate the spices throughout. Set this aside while you work on your wet ingredients.
  • Cream together the butter and sugar.
  • Add eggs in one at a time, mixing well.
  • Add in persimmon puree. Mix well.
  • Fold in raisins now, if you’re using them.


  • Add the dry mixture into the batter in about 3 takes. Mix well after each addition.


Get a tablespoon and start dropping the batter onto a greased cookie sheet with parchment paper or tin foil about 1-1 1/2 inch apart. Bake for 12-15 minutes. You want them a nice golden brown color. The cookies will be soft, they are meant to be soft. Don’t worry!


Let the cookies cool on a cooling rack for a few minutes then eat or store them away!

That’s it! These cookies are perfect for the coming holiday and will fill your kitchen with “winter” spices and smells. The recipe itself is really easy to follow, the hard part is finding the persimmons if you don’t have a persimmon tree! I have lived in Las Vegas for 13 years now and have seen persimmons only twice… I’m glad I picked them up this time!

If you liked this recipe and tried it, share it on Pinterest!

Happy holidays!


This post contains affiliate links. Read my disclosure here.

Until next time,

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