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Persimmon Chocolate Chip Cookies

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Recipe

Best cookies in the world, and so easy to make!

 

Yield

36 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cup all-purpose flour
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1 teaspoon baking soda
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1 teaspoon cinnamon
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1 teaspoon nutmeg
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½ teaspoon cloves, ground
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1 cup chocolate chips
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1 cup walnuts
chopped
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½ cup dates
chopped
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½ cup vegetable shortening
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1 cup sugar
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1 each eggs
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1 cup persimmons
*

Ingredients

Amount Measure Ingredient Features
473 ml all-purpose flour
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5 ml baking soda
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5 ml cinnamon
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5 ml nutmeg
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2.5 ml cloves, ground
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237 ml chocolate chips
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237 ml walnuts
chopped
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118 ml dates
chopped
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118 ml vegetable shortening
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237 ml sugar
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1 each eggs
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237 ml persimmons
*

Directions

Wash persimmons well.

Remove stem. Place in blender withor without skins to make pulp.

Mix together all dry ingredients except sugar.

Add chocolate chips, nuts and dates to dry ingredients.

Stir until all coated.

Cream sugar, shortening, egg together. Add persimmons.

Mix well.

Stir into first mixture and blend well. Drop by teaspoons onto buttered cookie sheet.

Make about 3 dozens.

Bake 12 to 15 minutes in 350℉ (180℃) oven.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 7727% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 17mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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