Persimmon Banana Breakfast Cookies Recipes

PERSIMMON BANANA BREAKFAST COOKIES

Steps:

• Preheat toaster oven or oven to 350 F and line your cookie sheet with a small silicone baking mat.
• In a medium bowl mix together the mashed banana, persimmon, vanilla extract, cinnamon and cardamom. Stir in oats, flax meal and shredded coconut until well combined. Lastly stir in the chopped raisins.
• Using an ice cream scoop drop dough at least 1 inch apart on prepared cookie sheet. The "dough" will be sticky but should maintain its shape when scooped. If your dough is too wet to scoop, stir in an extra tablespoon or two of rolled oats.
• Bake cookies at 350 F for 18 to 20 minutes until the edges are browned and the cookies are set. Allow cookies to cool at least 10 minutes before using a spatula to carefully remove them.
• These fruit based cookies are best enjoyed the day they are baked but will keep for 2-3 days if stored in a sealed container in the refrigerator.

BANANA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• Mash bananas in a large bowl. Add oats, raisins, yogurt, and cinnamon. Mix well and allow to sit for 15 minutes.
• Drop spoonfuls of dough 2 inches apart onto the prepared cookie sheets.
• Bake in the preheated oven until lightly browned, about 20 minutes.

EASY OATMEAL-BANANA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mash bananas in a medium bowl. Stir in oats, chocolate chips, and walnuts.
• Drop dough by rounded teaspoonfuls onto the prepared baking sheet.
• Bake in the preheated oven for 15 to 20 minutes.

PERSIMMON BANANA COOKIES

Steps:

• Dissolve soda in pulp.
• Cream shortening and sugar.
• Add egg and mix well.
• Mix dry ingredients together.
• Chop nuts and raisins finely, combining with sugar mixture.
• Add pulp.
• Drop on well-greased baking sheet.
• Bake 10-12 minutes at 350°.
• Keep in tight container.

BANANA AND PERSIMMON CINNAMON MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.
• Mash bananas and persimmon together in the bowl of a stand mixer. Add 3/4 cup sugar, coconut oil, egg, and vanilla extract, 1 at a time, mixing well after each addition.
• Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture into banana mixture using a spoon just until batter is combined. Fill each muffin cup 3/4-full with batter.
• Mix 1 tablespoon sugar and cinnamon together in a bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 23 minutes.

VEGAN PERSIMMON-BANANA COOKIES WITH DARK RUM ICING

Steps:

• 1. In a blender, place chopped persimmons and bananas with 1 tsp vanilla extract. Blend until smooth. Add 1 tsp baking soda. Blend in briefly.
• 2. Cream butter and sugar in mixer.
• 3. Blend 1.5 tsp NRG egg replacer with 2 tsp warm water. When smooth, add to creamed butter and sugar. Whip butter, sugar, NRG egg replacer mixture until smooth.
• 4. Add dry ingredients (except nuts) and fruit puree to butter, sugar, NRG egg replacer mixture. Mix. Fold in chopped walnuts by hand.
• 5. Preheat oven to 350F (or 330F for convection ovens). Place foil on cookie tray and butter surface lightly with the end of a stick of butter. Add dollops of cookie batter to tray with enough room between so they don't combine. Bake for 12 minutes Remove to cooling tray.
• 6. Optional: drizzle cookies with an icing made by combing confectioner's sugar with just enough dark rum to create a thick paste. Dribble over surface of cookies.