Brunette Gardens
Brunette Gardens Podcast
Podcast No. 11: The proof is in the persimmon pudding
Podcast No. 11: The proof is in the persimmon pudding
Did I have you at 'pudding'? Here's a cookie recipe you've got to try, the first of a regularly offering: healthy, whole-food takes on cooking and baking.

Kitchen Gadget Links

Metal sieve press with a wooden pestle.

A potato ricer.

Foley food mill.

Spiced Persimmon Cookies


  • 1 cup persimmon pulp

  • 1 tsp. baking soda

  • 1 tsp. allspice or ground spicebush berries

  • 1 tsp. ground fresh or powdered ginger

  • 1 stick butter, softened

  • 1/2 cup raw turbinado sugar

  • 1/2 cup dark brown sugar

  • 1 tsp. vanilla extract

  • 1 egg

  • 1 cup whole wheat flour

  • 3/4 cup all-purpose white flour

  • 1/2 cup walnuts or pecans, roasted and chopped

  • 1/2 cup raisins, chopped

  1. Preheat your oven to 350°F and line two cookie sheets with parchment paper.

  2. Combine the pulp, spices, and baking soda. Stir and set aside. Here’s the cool science element to baking: The pulp-and-baking soda mixture will turn into a gel!

  3. Using a hand or stand mixer, cream the butter with both sugars. Mix in the vanilla and egg. Then add the pulp mixture.

  4. Mix in the flour, forming a stiff cookie batter. Stir in the nuts and raisins.

  5. Using an ice-cream scoop, drop batter onto the parchment, leaving 2” between them. Bake 12-18 minutes until golden brown. Let them cool on parchment before moving, as they need time to solidify.

Just out of the oven and cooling.