Name: Persimmon Date Drop Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 72
Ingredients: All-purpose flour - 2 ½ cups; Baking soda - 1 teaspoon; Salt - ½ teaspoon; White sugar - 1 cup; Brown sugar - 1 cup; Coconut oil - ½ cup; Butter - ½ cup; Persimmon puree - 1 cup; Eggs - 2; Vanilla extract - 2 teaspoons; Unsweetened date pieces - 2 cups; Rolled oats - 1 ¾ cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Persimmon Date Drop Cookies

1. All-purpose flour - 2 ½ cups

2. Baking soda - 1 teaspoon

3. Salt - ½ teaspoon

4. White sugar - 1 cup

5. Brown sugar - 1 cup

6. Coconut oil - ½ cup

7. Butter - ½ cup

8. Persimmon puree - 1 cup

9. Eggs - 2

10. Vanilla extract - 2 teaspoons

11. Unsweetened date pieces - 2 cups

12. Rolled oats - 1 ¾ cups

How to cook deliciously - Persimmon Date Drop Cookies

1. Stage

Preheat oven to 375 degrees F (190 degrees C).

2. Stage

Mix flour, baking soda, and salt together in a bowl.

3. Stage

Combine white sugar, brown sugar, coconut oil, and butter in a separate bowl; mix until creamy. Beat in persimmon pulp. Add eggs and vanilla extract; beat until well combined, scraping sides of the bowl occasionally.

4. Stage

Stir flour mixture into persimmon mixture by hand until thoroughly combined. Add dates and oats; mix dough well.

5. Stage

Drop dough by rounded teaspoonfuls onto an ungreased baking sheet, about 2 inches apart.

6. Stage

Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool briefly; transfer to a wire rack to cool completely, about 10 minutes.