(Vegan option, Gluten Free, low glycemic) The persimmons came from a hitachi persimmon tree in my backyard. After picking, let ripen until very very soft. squeeze out the pulp and discard the outer skin, which can taste astringent. These cookies are yummy on their own, for breakfast, a snack, or dessert. I like to break them up into chunks and eat like cereal with mylk or yogurt. If you don’t have persimmons, you could sub applesauce, more banana, or some nut butter. Also feel free to sub out the buckwheat for a lighter flour. Recipe adapted from this recipe for Date Oatmeal Breakfast Cookies by Denisse at Le Petit Eats
makes 14 cookies
makes 14 cookies
Ingredients
Flax slurry
2 TBS ground flaxseed
5 TBS water
Dry Ingredients
1 ¼ cup rolled oats
1 cup almond flour/meal
½ cup buckwheat flour
¼ cup sesame seeds
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon sea salt
Wet Ingredients
3/4 cup persimmon pulp
1/4 cup butter melted (or coconut oil for vegans)
1 ripe banana
1/4 cup maple syrup
Zest of 1 orange
4 or so pitted dates, chopped
optional: 1/2 teaspoon vanilla extract
optional: candied ginger or raisins or nuts
2 TBS ground flaxseed
5 TBS water
Dry Ingredients
1 ¼ cup rolled oats
1 cup almond flour/meal
½ cup buckwheat flour
¼ cup sesame seeds
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon sea salt
Wet Ingredients
3/4 cup persimmon pulp
1/4 cup butter melted (or coconut oil for vegans)
1 ripe banana
1/4 cup maple syrup
Zest of 1 orange
4 or so pitted dates, chopped
optional: 1/2 teaspoon vanilla extract
optional: candied ginger or raisins or nuts
Method
- Preheat the oven to 350°F. Line baking sheet with parchment paper.
- In a small bowl, mix the flaxseed and water to make a slurry. Let sit for at least 5 minutes to thicken.
- In a large mixing bowl, add dry ingredients: oats, almond flour, buckwheat, sesame seeds, baking powder, baking soda, cinnamon and salt. Stir to combine.
- In another mixing bowl, whisk together wet ingredients: flax slurry, persimmon pulp, melted butter, banana, maple syrup, orange zest and optional vanilla. Mix together.
- Pour the wet mixture into the large dry ingredients bowl and stir well! Fold in dates and any other optional add-ins.
- Using a tablespoon, scoop ¼ cup-ish plops onto the baking sheets, don’t worry about spacing too far apart. Bake for 20-23 minutes, or until cookies are lightly browned around the edges. Cool on the pan or rack completely.
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