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  • Persimmon Almond Thumbprint Cookies | Simple Cookie Recipe

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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).  



Preparation:


For the full preparation method and instructions, watch my YouTube video tutorial here. 

​Persimmon Jam cook time*:
  • simmer the ingredients on low for 10 - 15 minutes until thickened

Cookie Baking time:
  • Preheat your oven to 350F degrees
  • Bake for 12 - 15 minutes or until the cookies are golden brown
  • let cook on a rack for a few minutes before serving
peel and prep the persimmons
blend
after cooking the jam, let it cool to thicken
mix the cookie dough ingredients together
spoon the jam on top of the cookies
bake and let cool on a rack before serving


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