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 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.
Wash and wipe persimmon.
Cut persimmon.
Chop persimmon into small pieces.
Put the chopped persimmon in the mixture jar and puree it.
Add soaked chia seeds along with water into the puree.
Blend them together till smooth.
Add sugar.
Add ghee and blend them together till fluffy.
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).
In a big mixing bowl take oats, maida, besan, baking powder, baking soda, salt, chai masala and saffron strands.
Mix them all well.
Add the prepared wet ingredients.
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.
Add crushed walnuts. (you can also chop walnuts or any nuts of your choice).
Now with a help of spoon drop equal size batter keeping some distance on the baking paper lined in a baking tray.
Bake the cookies in a preheated oven at 180C for 12-15 minutes.
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..

Nutrition