Acorn flour and American persimmon cookies (gluten-free)
A delicious forest-to-table cookie made with acorn flour, American persimmons, and maple syrup.
Servings 10 cookies
Ingredients
- 1 cup cold-leached acorn flour, sifted (weigh for exact qty 4.3 ounces) (you can use hot-leached acorn flour as well, but it will make a more crumbly cookie)
- 1/2 cup unsalted butter, melted (organic grass-fed)
- 1/3 cup pure maple syrup
- 3/8 cup persimmon pulp
- 1 egg
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 tsp salt (we prefer pink Himalayan sea salt)
Instructions
- Put melted butter, maple syrup, persimmon pulp, and egg in electric mixer and mix on medium speed for about 1 minute. In separate bowl, combine dry ingredients (acorn flour, baking soda, cream of tartar, and salt) with a spoon. Slowly add dry ingredients a spoonful at a time to wet ingredients in electric mixer and continue to mix on medium speed until all ingredients fully combined. Use a spatula to make sure no dry ingredients are left on sides or bottom of mixer. Place cookie dough in fridge for at least two hours until completely chilled.
- When ready to cook, preheat oven to 325°F (163°C).
- Once chilled, remove cookie dough from fridge and form dough into a long shape, about 3-4 inches across (unless you want wider or smaller cookies). Cut the log into 1/2" thick cookies. Place each cookie on to a covered cookie sheet (parchment or foil). Dust tops of cookies with light brown cane sugar or maple sugar (optional).
- Bake for 14-20 minutes or until desired texture achieved. We bake ours on the low end, around 14 minutes for a soft, chewy cookie.