Back in the day, my friend used to host a cookie exchange party every year. Everyone would bring about 40-50 cookies and the recipe printed out on an index card. Each person would get to take 2 of each type of cookie as well as the recipe for each cookie. It was an awesome party and it's something I miss doing each year. I am ecstatic to tell you all, however, that through December 24th, I will be hosting a virtual, vegan version of this cookie swap party, with tons of guest posts from some of my favorite bloggers. Keep checking back to see who brings what type of cookie!
Back in October, my family and I participated in Farm Sanctuary's Walk for Farm Animals for our second time. We were so fortunate to have so many supporters and donations and we were even blessed enough to have a fellow vegan blogger (and one of my long-time inspirations) join us for the walk. Jackie, from Vegan Yack Attack, couldn't have been better company. Jackie's ambition, compassion, talent, and creativity have always been impressive to me, but upon meeting her, I got to see how down-to-earth, funny, and friendly she is as well. I have so much respect for this person and I am so happy to know her. Please join me in welcoming Jackie to the cookie swap today!
I’m extremely excited to be a part of Kristy’s cookie swap party. There have been so many delicious recipes posted already, and I just hope that I can keep the momentum going with these soft, seasonal, oatmeal cookies.
When the weather gets cooler, there’s no better way to warm your home than to turn on the oven and get to baking. Plus, when the holidays come around, cookies, cupcakes and the like make fantastic presents! Take for example, these delicious Persimmon Oatmeal Cookies; I brought these to my hairdresser as a small gift and she loved them! Well, the one that she tried. You see, she had set them in the back and kindly offered them up to a few coworkers, but they were gone within minutes.
I guess you snooze you lose! 😉
Not only are these cookies addictive, they’re extremely easy to make. Plus, persimmons are in season right now and that alone is one reason that they should definitely be taken advantage of. I love eating these when they’re still warm, but they are still great even when they’ve cooled down.
- 1 C. Whole Wheat Flour
- 1½ C. Rolled Oats
- ½ tsp. Baking Powder
- ½ tsp. Baking Soda
- ½ tsp. Salt
- 1 tsp. Ground Cardamom
- ½ tsp. Ground Cinnamon
- ½ C. Warm Water
- 1 Tbsp. Ground Flaxseed
- ¼ C. Coconut Oil (Room Temperature)
- ½ C. Persimmon (I used Fuyu)
- ½ C. Turbinado Sugar
- 1 Tbsp. Molasses
- 2 tsp. Vanilla Extract
- ½ C. Raisins
- ½ C. Chopped Walnuts
- In a large bowl, stir together the flour, rolled oats, baking powder, baking soda, salt, cardamom and cinnamon.
- Preheat the oven to 350ºF. And in a small cup, stir together the warm water and ground flaxseed and let it sit for 3 minutes.
- Use a blender or food processor to pulse the coconut oil, persimmon, sugar, molasses, and vanilla together.
- Then, add the flax/water to the wet mixture and puree together until it has an even consistency.
- Pour the wet ingredients into the large both with the dry and stir together. Fold in the raisins and walnuts into the cookie dough until even distributed.
- Using two baking sheets coated with a very thin layer of coconut oil, spoon 2.5-3 Tbsp.-sized mounds of dough 1" apart.
- Bake for 15 mins. or more if you prefer crunchier cookies.
These cookies go great with a hot cup of tea on a cold and cloudy afternoon. So, make sure to whip up a batch of them for your friends, and an extra one for you, of course. 😉
Thanks for stopping by and be sure to come back on Tuesday to see who our next special guest is and what they bring to the party! Thank you so much, Jackie, for sharing these perfect oatmeal cookies!
What an interesting cookie! I haven't baked w/ persimmons - heck, I can't remember the last time I ate one (I don't love them...). This makes me want to try.
I think the persimmon would by highly complimentary to the oatmeal cookie flavors. I can't wait to try them!
i have never had a perimmon before! can you believe it? i need to purchase one this week to eat immediately. these cookies look fabulous. oatmeal cookies are my favorite.
You do need to try one- but make sure it's a fuyu. Hachiyas need to be super-ripe and squishy before they taste good. 🙂
Maybe that's why I had a persimmon incident once that was really unpleasant! Thanks Kristy!
No prob. 🙂
Yum! I never know what do you with permissions. I have eaten a few and they were delicious, but I didn't know how to incorporate that flavor into other foods. What a wonderful idea!
They're great in cookies, oatmeal, salads, among other things. You should play around with them- they're quite versatile! 🙂
Jackie @ Vegan Yack Attack!
Thank you, so much for having me included in this cookie swap! Your paragraph is so incredibly nice, Kristy; I'm really flattered and a little in disbelief. It was great finally meeting you in person at the walk and I can't wait until the next time we get together!
I meant every word! And yes- can't wait to hang in January! 🙂
A blogger I met before! Jackie is great...I love her recipes....I just made her smoky sweet potato soup and it was um awesome...so I know ill love these ..I just discovered persimmons this fall and wonder why I hadn't before ....
Jackie is just so talented- her recipes and photography blow me away. 🙂
I need to find persimmons! I cannot believe I still have not yet tried them yet. These cookies look delicious. I adore oatmeal cookies. Yum! 🙂
You and Caitlin both need to get your hands on some- they are worth the search! 🙂
Persimmons are new to me this year and I LOVE them - so sweet and amazing...I haven't figured out how/what to bake with them yet - this is a perfect starter recipe!
PErsimmons are great in almost everything I put them in. I made bread with it recently and it was awesome!
Erika from GCF brought me some persimmon cookies last week! I'm hooked! This recipe looks so good with the oatmeal too!
I haven't had a bad persimmon creation yet. They're so versatile!
Persimmons are new to me this year . i think i remember not liking something with them in it. but these cookies might change that. need to add some persimmons to my next grocery delivery!
Richa, there are 2 kinds of persimmons available at the food markets, fuyu and hachiya. Fuyu can be eaten crunchy, hachiya must be eaten when ripe and very soft. Check out my 12/9/11 and 12/10/11 posts on persimmons. Here is the first link: http://gardentowok.wordpress.com/2011/12/09/oriental-persimmons-diospyros-kaki-2/
Fuyu persimmons are great at anytime during their ripening process. If you eat hachiya persimmons before they are super soft and squishy, your mouth will be useless for the next hour or so. 😉
Never thought of using persimmons in cookies, what a great idea, need to get me some persimmons.
It's such a great idea, right?! 🙂
Persimmons are my favorite discovery this fall! I get the flat tomato-y looking ones, I think they're fuyu. I peel and eat them raw, love them!
I've got a list of persimmon recipes I want to make; these cookies, bread, pancakes and Jackie's oatmeal.
I can eat them raw too. And I just made them in a bread and it was incredible!
So delicious! I've made these cookies twice. They're the right amount of moist, a little chewy, and healthy-feeling with all the oats. I just took them to work and people loved them!
So good!! Even my picky boyfriend liked them. I made a portion of the cookies smaller and liked them more. Might add some honey or something next time to make them a bit sweeter.
My picky boyfriend liked these, also! lol
I absolutely loved them! I had every single ingredient the recipe called for in my kitchen already, which was very surprising! Crunchy cookies on the outside, and soft on the inside; not too sweet so these tasted good with vanilla rice milk!
Thanks for the recipe. Got a gathering in norcal to go to this weekend and have 6 squisshy hachiyas looking for a cookie, ha. I love oatmeal cookies and everything in the recipe especially the flax and coconut oil and of course walnuts and raisons. So thanks.
Also because I've had access to a hachiya tree for years I mostly slice them in quarter inch slices when they're a deep orange and can be dented with slight pressure but before they get squisshy (impossible to cut then) and put them in my dehydrator usually over night will do and you have the most delicious persimmon chip you can imagine and the pucker stuff, tannin I think is dehydrated right out.
Oops this is a cookie comment, sorry, but as the comments show the lovely orange persimmon tree needs to be celebrated and better known. Happy baking♡
I whipped these cookies up last night but added a few things like a banana, coconut, and an apple to sweeten the cookies naturally.I was surprised at how well they turned out, you can see the photo I posted on my IG account (@dextosterone) thank you for sharing the recipe.