I sung the praises of persimmons a couple weeks ago in this post and here I am to sing them again, this time with a cookie recipe. This dark chocolate glazed persimmon cookie encapsulates fall with a kiss and a bow. They are soooo delicious and healthy too! Perfect for a family get together or a dinner party.
A while back I made some Sweet Potato Cookies with Dark Chocolate Glaze that I had trouble calling cookies because they were more fluffy and soft than the traditional sweet. This Persimmon Cookie is highly reminiscent of that one. It is sweet and soft and fluffy and absolutely, fallishly divine. The reason these cookies are not dense and chewy like regular cookies is that they use a fraction of the fat that is used in most cookies. Your classic chocolate chips cookies call for a stick of butter – these persimmon cookies have only a fourth of cup of olive oil, which is a much healthier substitute for butter anyway.
I personally don’t like cookies in general. Hand me a platter of chocolate chip cookies and I will pass them up without a thought – not because I am on a diet but because I just don’t really like them. But when offered a cookie like this, a soft, biscuity cookie that sings of spice and has just a subtle sweetness – nope, not passing that up for a thing. YUM. I love these cookies.
Dark Chocolate Glazed Persimmon Cookies
3/4 cup pureed persimmon (about 3 persimmons)
1/2 cup honey
1/4 cup olive oil
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp clove
1/2 tsp salt
1 tsp baking soda
1 1/2 cup whole wheat flour
dark chocolate glaze:
1/2 cup dark chocolate chips
2 tsp milk
1. Preheat oven to 350. Spray a baking sheet with oil.
2. Combine flour, baking soda, salt, and spices into a bowl. Set aside. In a separate bowl, mix pureed persimmon, honey, oil, and egg until well all ingredients are well incorporated. Add wet ingredients to dry ingredients and stir.
3. Batter should be a little lumpy. Using a tablespoon, dollop dough onto the baking sheet, flattening them a little as you go. Bake for approximately 10 minutes or until puffy and golden.
4. Let cool completely. While cookies are cooling, prepare your glaze. In a microwave safe bowl, microwave 1/2 cup dark chocolate chips for thirty second intervals until completely melted. Stir in the milk until the mixture is smooth.
5. Frost the cookies and enjoy!