Persimmon Almond Thumbprint Cookies | Simple Cookie Recipe
Persimmons are an Asian fruit that I grew up eating and love. With a taste that's uniquely different than other fruits, I thought it would be fun to take extra ripe persimmons and turn them into a homemade fruit jam for cookies!
I consider this my 'healthy and guilt-free' cookie recipe because when making your own homemade fruit jam, there's no preservatives or artificial flavors. Plus you can control the amount of sugar that goes into these cookies. I also use almond flour instead of traditional flour, which makes this cookie a good source of protein and a filling snack.
TIP: You can make the persimmon jam in advance and store it in your refrigerator for a few days. For extra fun cookies, add in some coconut flakes and flax seed!
Ingredients:
makes 8-10 large cookies
Cookie Dough
2 cups almond flour
1/4 tsp. salt
1/4 tsp. baking soda
3 Tbsp. melted coconut oil
2 Tbsp. honey
1 whole egg
Persimmon Jam
3 ripe persimmons
3 Tbsp. water
1/4 cup cane sugar
3 tsp. lemon juice
Ready in Total Time: 45 min.
Prep Time = 15 min. Cook Time = 30 min. *
Note: Feel free to adjust the sugar and lemon juice ratios to your preferences (you can also start with half the recommended amounts first and add more later).
