Vegan Persimmon Vanilla Sugar Cookies (Print Version)

Soft vanilla cookies with ripe persimmon, coconut oil, and aromatic spices. Perfect plant-based treats for cozy afternoons.

# List of Ingredients:

→ Wet Ingredients

01 - 1 cup ripe persimmon pulp (about 2 persimmons, peeled and pureed)
02 - 1/2 cup coconut oil, melted (or neutral vegetable oil)
03 - 3/4 cup granulated sugar
04 - 2 tsp pure vanilla extract
05 - 2 tbsp non-dairy milk (soy, almond, or oat)

→ Dry Ingredients

06 - 2 cups all-purpose flour
07 - 1 1/2 tsp baking powder
08 - 1/2 tsp baking soda
09 - 1/4 tsp salt
10 - 1/2 tsp ground cinnamon (optional)

→ For Rolling

11 - 1/4 cup granulated sugar

# Step-by-step Instructions:

01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a large bowl, whisk together the persimmon pulp, melted coconut oil, sugar, vanilla extract, and non-dairy milk until smooth.
03 - In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
04 - Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
05 - Scoop tablespoon-sized amounts of dough, roll into balls, and coat each ball in the extra granulated sugar.
06 - Place the dough balls on the prepared baking sheets about 2 inches apart.
07 - Gently flatten each cookie with the bottom of a glass or your palm.
08 - Bake for 11–13 minutes, until edges are set and tops look slightly crackled.
09 - Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The texture is impossibly soft, almost like little pillows that melt in your mouth
  • Persimmon adds this gentle fruity sweetness that pairs beautifully with vanilla
  • They come together in one bowl and disappear faster than you can bake them
02 -
  • Overmixing the dough makes tough cookies, stop as soon as the flour disappears
  • Underripe persimmons will taste chalky and bitter, wait until they are squishy soft
  • These may look slightly underbaked when you pull them out but that is exactly how they should be
03 -
  • Room temperature ingredients blend more smoothly and give you a consistent dough texture
  • The glass flattening trick ensures even baking and uniform cookie shapes

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