Persimon, Cranberry & Chocolate Chip Cookies

Persimon style shot Persimon cookies

This is a lovely seasonal recipe that although it looks like it needs a lot of ingredients, you probably have a lot of them already in the cupboard at home. They are so yummy!

Spanish Persimon, Cranberry & Chocolate Chip Cookies

  • Servings: 24 cookies
  • Difficulty: easy
  • Print



  • 3 ripe Spanish Persimon
  • 280g plain flour
  • 1tsp bicarbonate of soda
  • Pinch of salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 120g unsalted butter, at room temperature
  • 150g caster sugar
  • 50g light soft brown sugar
  • 1 egg
  • 50g rolled oats
  • 85g dried cranberries
  • 50g plain or white chocolate, roughly chopped, or chips
  • Finely grated zest of 1 orange


1. Preheat the oven to 180°C/fan 160°C/gas mark 4.

2. Finely chop 1 persimon. With the remaining 2, scoop the flesh out of their skin and purée or mash with a fork.

3. Sift the flour, bicarbonate of soda, salt and spices together. Set aside.

4. Cream the butter, caster sugar and brown sugar together until light and fluffy, using a hand-held electric mixer.

5. Add the egg and beat until combined.

6. Add the chopped persimon and persimon purée and mix well with a wooden spoon, then add the flour mixture and stir until just combined.

7. Stir in the oats, dried cranberries, chocolate and orange zest until the mixture is a uniform consistency.

8. Using half the mixture, heap 6 spoonfuls of dough onto each of 2 baking sheets lined with greaseproof paper, and spread them out with the back of a spoon or palette knife.

9. Bake towards the centre of the oven until almost firm and golden brown, approximately 14 minutes. Cool on a cooling rack. Repeat with the remaining mixture.

Tasty Tuesdays on

Rebecca x

BlogLovin’ | Facebook | Twitter | Instagram

Leave a Comment

Your email address will not be published. Required fields are marked *

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.