Meatless Monday Recipe: Pumpkin Persimmon Oatmeal Cookies

I had more than half a can of organic pumpkin puree left after finishing another recipe as well as some really nice super-ripe persimmons from a friend’s tree, AND I was in the mood for a little baking.  What could I do to use up these persimmons and pumpkin?

I scoured the pantry and found some gluten-free oats and chocolate chips, and I was ready to start putting together this new recipe.

After pureeing two large ripe persimmons together with half a cup of pumpkin puree in my food processor, I added the mixture to a bowl containing one cup of quick gluten-free oats.  The mixture looked a little runny at this point, so I grabbed my coconut flour (which is known to soak up liquids in recipes) and added 1/3 cup.  The consistency was PERFECT after adding the coconut flour.

Pumpkin-Persimmon-Cookies-Prep

Next, I added cinnamon, a little Truvia Baking Blend, and semi-sweet chocolate chips. I was pretty happy with the results of these cookies.  And considering I used NO EGGS and NO BUTTER, they were quite a tasty healthy treat.

Pumpkin-Persimmon-Cookies

Here’s what you need to make two dozen cookies.

Ingredients:

  • 1/2 cup persimmon puree (use two very ripe persimmons)
  • 1/2 cup organic pumpkin puree (I used canned pumpkin puree from Trader Joe’s)
  • 1 cup quick-cook oats (if you want this recipe to be gluten-free, make sure you choose oats that say gluten-free on the label)
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup Truvia Baking Blend
  • 1/3 cup coconut flour
  • 1/4 cup semi-sweet chocolate chips (for dairy-free cookies, use dairy-free chocolate chips)

 

Directions:

  1. Preheat oven to 350 degrees.
  2. Add oats to a large mixing bowl.
  3. Puree the persimmons with the pumpkin puree until texture is smooth. It’s ok if there are still some visible pieces of persimmon once you are done.
  4. Add the puree to the oats and mix well.
  5. Add the coconut flour, mixing again.
  6. Add the rest of the ingredients and mix well.
  7. Add mixture to a parchment-lined baking sheet using an ice cream scoop. After all of the cookies are on the baking sheet, use a spatula or your hand to flatten out the mixture into a cookie shape.
  8. Bake for 20 – 25 minutes. Allow to cool before eating.  Enjoy!

pumpkin-persimmon-cookie-done-sm

Question:  Do you have any recipes using persimmons? Have you ever made persimmon cookies before? Tell me about it below!