Eggless Persimmom Soft Cookies

Eggless Persimmon Soft Cookies are moist and spiced cookies made using fresh persimmon pulp. They are perfect fall cookie. The cookies are spiced using chai masala and saffron. Chia seeds gel is used as an egg replacer. Oats and chickpea flour are added besides all purpose flour to make cookie healthier. The cookies can be enjoyed with a cup of warm milk or tea or coffee. If refrigerated just warm a little before serving them.

My friend Shruti who is in US shared with me the recipe of these lovely cookies. She introduced me to this fall fruit “persimmon” which is naturally sweet. It tastes best when ripe and does not have any seeds in it. It tastes more like apricot. She made the cookies in fall time in US and then I had to wait for another six months here in Australia for the fall to come and I could get persimmon.

I had modified the recipe and added rolled oats and chick pea flour to the recipe along with all purpose flour. I had also used chia seeds gel as an egg replacer. I had shared the steps to make chia seeds gel in the recipe below. I had freshly made chai masala from a friend (Priya Budhbhatti) from Sydney and had used it to flavor the cookie.

The cookie can be flavored with cardamom or cinnamon or mixed spice as per your taste. I had added crushed walnuts since my son does not like pieces of walnuts coming in his cookie. You can chop the nuts of your choice and use them.

I had shared earlier the recipe of soft cookie made using cream cheese.

Soft Chocolate Chips Cookies With Leftover Cream Cheese Frosting

So friends do try this lovely recipe and share your feedback with me.

Khao dilse, khilao dilse aur banao dilse…

Eggless Persimmon Soft Cookies
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Eggless Persimmon Soft Cookies

Eggless Persimmon Soft Cookies are moist and spiced cookies made using fresh persimmon pulp. They are perfect fall cookie. The cookies are spiced using chai masala and saffron. Chia seeds gel is used as an egg replacer. Oats and chickpea flour are added besides all purpose flour to make cookie healthier. The cookies can be enjoyed with a cup of warm milk or tea or coffee. If refrigerated just warm a little before serving them.
Course Breakfast, cookies, hightea, jarsnack, Snack, sweet
Cuisine Indian
Keyword afternoonsnack, afterschoolsnack, chai masala, chiaseeds, chickpeaflour, cookies, eggless, egglessbaking, ghee, jarsnack, kids, lunchbox, oats, persimmom, picnic, potluck, saffron, softcookies, sultanas, tiffin, walnut
Prep Time 15 minutes
Cook Time 15 minutes
Servings 20 cookies
Calories 226kcal

Equipment

  • mixture grinder
  • mixing bowl
  • knife
  • spoon
  • Baking tray
  • baking paper
  • Oven

Ingredients

  • 3 persimmon
  • 1.25 cup oats I had used rolled oats
  • 1 cup all purpose flour maida
  • 1/4 cup chick pea flour besan
  • 3/4 cup ghee clarified butter
  • 3/4 cup walnut chopped or crushed. I had powdered them
  • 3/4 cup sultanas
  • 1 tsp chai masala or any flavor like cardamom or nutmeg or cinnamon or mixed spice
  • 1 tsp saffron strands kesar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup sugar I had used raw sugar
  • 1 tbsp chia seeds
  • 3 tbsp water

Instructions

  • Chia gel – Since we are making eggless cookie we will use egg replacer equivalent to one egg. I am using chia gel. For that soak 1 tbsp of chia seeds in 3 tbsp of water for one hour. The chia seeds will become soft and sticky once they have absorbed the water.
    Eggless Persimmon Soft Cookies
  • Wash and wipe persimmon.
    Eggless Persimmon Soft Cookies
  • Cut persimmon.
    Eggless Persimmon Soft Cookies
  • Chop persimmon into small pieces.
    Eggless Persimmon Soft Cookies
  • Put the chopped persimmon in the mixture jar and puree it.
    Eggless Persimmon Soft Cookies
  • Add soaked chia seeds along with water into the puree.
    Eggless Persimmon Soft Cookies
  • Blend them together till smooth.
    Eggless Persimmon Soft Cookies
  • Add sugar.
    Eggless Persimmon Soft Cookies
  • Add ghee and blend them together till fluffy.
    Eggless Persimmon Soft Cookies
  • The wet ingredients are ready. Keep aside . (Be careful due to chia seed gel, the pulp will thicken and become jelly like consistency. Blend it again before using).
    Eggless Persimmon Soft Cookies
  • In a big mixing bowl take oats, maida, besan, baking powder, baking soda, salt, chai masala and saffron strands.
    Eggless Persimmon Soft Cookies
  • Mix them all well.
    Eggless Persimmon Soft Cookies
  • Add the prepared wet ingredients.
    Eggless Persimmon Soft Cookies
  • Mix them all gently with spoon. Add sultanas . I had forgot to add besan earlier with the dry ingredients and hence added in this step.
    Eggless Persimmon Soft Cookies
  • Add crushed walnuts. (you can also chop walnuts or any nuts of your choice).
    Eggless Persimmon Soft Cookies
  • Now with a help of spoon drop equal size batter keeping some distance on the baking paper lined in a baking tray.
    Eggless Persimmon Soft Cookies
  • Bake the cookies in a preheated oven at 180C for 12-15 minutes.
    Eggless Persimmon Soft Cookies
  • Remove the cookies and let them cool. The cookies are ready to serve. They are soft and has muffin consistency. They can be served plain or topped with chocolate ganache or powdered sugar. The cookies can stay for couple of days at room temperature or can be refrigerated for 8-10 days.
  • Enjoy the eggless persimmon soft cookies with a cup of tea or coffee..
    Eggless Persimmon Soft Cookies

Nutrition

Calories: 226kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 87mg | Potassium: 199mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2IU | Vitamin C: 17mg | Calcium: 32mg | Iron: 2mg

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