Persimmon Banana Breakfast Cookies

INGREDIENTS

  • 1 small very ripe banana , mashed (about 1/3 cup mashed)
    3 tablespoons fresh Hachiya persimmon pulp (see note)
    1/4 teaspoon vanilla extract
    1/4 teaspoon ground cinnamon
    pinch of ground cardamom
    1/2 cup + 1 tablespoon old fashioned rolled oats
    2 teaspoons ground flax meal
    2 tablespoons finely shredded unsweetened coconut
    2 tablespoons raisins , roughly chopped

DIRECTIONS

1.  Preheat toaster oven or oven to 350 F and line your cookie sheet with a small silicone baking mat.
2.  In a medium bowl mix together the mashed banana, persimmon, vanilla extract, cinnamon and cardamom. Stir in oats, flax meal and shredded coconut until well combined. Lastly stir in the chopped raisins.
3.  Using an ice cream scoop drop dough at least 1 inch apart on prepared cookie sheet. The “dough” will be sticky but should maintain its shape when scooped. If your dough is too wet to scoop, stir in an extra tablespoon or two of rolled oats.
4.  Bake cookies at 350 F for 18 to 20 minutes until the edges are browned and the cookies are set. Allow cookies to cool at least 10 minutes before using a spatula to carefully remove them.
5. These fruit based cookies are best enjoyed the day they are baked but will keep for 2-3 days if stored in a sealed container in the refrigerator.


Recipe Notes

Different from a squat, firm and crunchy Fuyu persimmon Hachiya persimmons are more acorn shaped and should only be consumed once fully ripe. When ripe a Hachiya persimmon feels like a squishy full water-balloon that is just ready to burst.

To prep a ripe Hachiya persimmon, slice the top off and scoop out the jelly-like pulp with a spoon. You can process the pulp in a blender or food processor or just mash any chunks with a fork and add it to the recipe.

Layer cookies with yogurt and leftover extra persimmon pulp in a small mason jar for an eye-catching and filling breakfast.

Source: Recipe courtesy of Toaster Oven Love