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.
Brunette Gardens
Brunette Gardens Podcast
Hope, health, and homesteading on a quarter acre.