Persimmon Date Drop Cookies

Persimmon Date Drop Cookies

What does one do with an extra cup of persimmon puree and a couple of cups of date pieces? One comes up with a new cookie recipe! These turned out the mounded cookies that our family so loves. When my husband commented 'these might be the best cookies you've ever made,' I knew they were good enough to share.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 72 persons



  1. Step 1

    Preheat oven to 375 degrees F (190 degrees C).
  2. Step 2

    Mix flour, baking soda, and salt together in a bowl.
  3. Step 3

    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. Step 4

    Stir flour mixture into persimmon mixture by hand until thoroughly combined. Add dates and oats; mix dough well.
  5. Step 5

    Drop dough by rounded teaspoonfuls onto an ungreased baking sheet, about 2 inches apart.
  6. Step 6

    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.