Chef Martha Morgan
Persimmon Cookie Gluten-free Allergy-Friendly Recipe
Updated: Nov 24, 2020
' Tis, the season for cookies, and one of my family's favorite cookies is persimmon. My persimmon cookies are a big hit, no matter the occasion. The cookie itself is very soft and cake-like with a light orange glaze to make it pretty. Then the real shock sets in when people who eat gluten-free regularly, and allergy-free are amazed it is ok for them to eat. It is always a win when people can’t believe it is free of this or that! After I finished filming this video, my daughter went in to get some cookies. She came out with a cookie in each hand, chewing, smiling, and dancing….That is a WIN! You can watch the step by step directions on my YouTube Channel Allergy Dragon if you would like, or keep reading for the recipe, and substitutions.
What You Need to Make the Cookies!
2 cups of gluten-free flour blend ( I am using Namaste which has Xanthium gum )
1 tsp Xanthium gum ( if your flour blend already has this omit it from the recipe.)
½ tsp salt
½ tsp ground clove
½ tsp ground nutmeg
½ tsp cinnamon ( I omitted due to my daughters' allergy and they still taste awesome)
½ cup unsalted butter room temperature ( If allergic to Dairy. Can use spectrum organic shorting or another safe fat )
1 cup of Sugar ( Can use coconut sugar, or other safe sugar )
1 cup of pureed persimmon pulp approx 3 to 4 depending on the size of the Persimmon
1 Chia “Egg” 1 tsp Chia powder 3 tablespoon water for the Chia Egg. ( Can use 1 egg or an egg substitute of your choice)
1tsp Baking Soda
1tsp Baking powder
What You Need For the Glaze!
2 cups of powder sugar ( if you have a corn allergy sub a corn-free powder sugar)
1 teaspoon orange zest
2 tbs Orange juice
2 to 3 tablespoons of water
Let’s Get Started!
We start by creaming together some of our ingredients; to do this, you will need to whip your “butter” with a mixer. After your butter is whipped then add, sugar, vanilla extract, persimmon pulp and “egg” Then whip together until it is a cream-like texture. (If you are using a real egg make sure your egg is room temperature, and add it after you have creamed all the other ingredients together) After the wet ingredients are now a cream-like texture. Add in the seasonings, baking soda, baking powder, and ½ the flour to incorporate slowly into the mixture. Remember as you are mixing you may have to scrap the sides of the bowl. Add the rest of the flour until it is well incorporated. The batter will be sticky.
Preheat your oven to 350 degrees.
Scoop cookies onto lined cookie sheets. I use a 2 oz scoop and bake them for approx 13 to 16 minutes ovens vary, and you may have to adjust your cook time. You will get approx 18 2oz. Cookies. The cookies are done when they are slightly golden brown. The cookies will be very thick and not spread out much. They even may look like they are not done, but they are. Do not overcook, or they will lose the soft cake texture.
While the cookies are baking, I throw together a quick glaze. In a bowl, place the 2 cups of powder sugar, add in the orange zest, and orange juice. I usually hand whisk until the mixture starts to get a bit dry and add half the water. Keep mixing until the mixture is smooth. You may have to add more water depending on how thick you want the glaze.
After the cookies have cooled, the cookies can be a bit warm, but not too much, or the glaze will go everywhere and be absorbed by the cookies. Put a teaspoon of glaze on each cookie, and let sit for at least 1 hour before you try to store cookies.
I hope you and your family enjoy these cookies as much as mine does. Give them a try, and let me know how you liked them, If you have any questions, please message me. I hope this recipe helps tame your Allergy Dragon! Feel free to share this recipe, subscribe, and leave a comment. We wish you a Happy Holidays and a very Happy New Year!