A delicious forest-to-table cookie made with acorn flour, American persimmons, and maple syrup.
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.
Acorn flour and American persimmon cookies (gluten-free) https://www.tyrantfarms.com/recipe-acorn-flour-american-persimmon-cookies/