Frosted Spiced Persimmon Cookies with Cranberries and Walnuts {gluten-free}
yields: 3 ½ dozen cookies
These gluten-free spiced persimmon cookies are sweet and cakey with crunchy walnuts and tangy cranberries. They taste like the top of a rustic fall muffin.
Ingredients
Spiced Persimmon Cookies
- 1 cup gluten-free oat flour
- ¾ cup sweet rice flour, also called mochiko; do not substitute white or brown rice flour
- ¼ cup Bob’s Red Mill tapioca flour
- ¼ teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon kosher salt
- ½ cup unsalted butter
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup persimmon pulp*
- 1 large egg
- 1 cup dried cranberries, chopped
- 1 cup chopped walnuts
Vanilla Buttercream Frosting
- ¼ cup unsalted butter, room temperature
- 1 cup powdered sugar
- 1 teaspoons pure vanilla extract
- 1 tablespoon heavy whipping cream, or whole milk
INSTRUCTIONS
Spiced Persimmon Cookies
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the oat flour, sweet rice flour, tapioca starch, xanthan gum, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- Add the persimmon pulp, egg, and vanilla extract and beat until just combined.
- Slowly add the dry ingredients to the wet ingredients, mixing on medium-low speed until just combined.
- Add the cranberries and chopped walnuts and mix until evenly distributed.
- Roll a tablespoon of cookie dough into a ball, then flatten until it is ¼ to ½-inch thick. Place on a cookie sheet lined with a silpat mat or parchment paper, 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just beginning to brown, but they sink when touched. Let cool on baking sheets for 3-5 minutes, then transfer to a wire rack to cool completely before frosting.
- Frost with vanilla buttercream and dust with cinnamon. Store in an airtight container for up to one week.
Vanilla Buttercream Frosting
- In the bowl of a stand mixer, cream butter until light and fluffy.
- Slowly add the powdered sugar and beat until completely combined.
- Add the vanilla extract and beat to combine.
- Add the heavy whipping cream and beat until smooth and creamy.
Notes
*Puree the inside pulp of 2-3 extra ripe hachiya persimmons with the juice of half a lemon until smooth[br]**I make my own oat flour by putting gluten-free rolled oats in the food processor or blender.
