Vegan Persimmon-Banana Bliss Cookies with Dark Rum Glaze
Discover the delightful harmony of flavors in these Vegan Persimmon-Banana Bliss Cookies. Crafted to offer a unique twist on traditional cookies, this recipe highlights the natural sweetness of ripe persimmons and bananas, perfectly blended into a soft, bread-like cookie. With less sugar and no eggs, these cookies are a guilt-free indulgence that you can enjoy any time of the day. The addition of warm spices like cinnamon, clove, and ginger brings warmth and complexity, while the crushed walnuts add a satisfying crunch. Top it all off with a luxurious dark rum glaze for a delectable finish that elevates these cookies to a whole new level. Perfect for afternoon tea, brunch, or as a sweet snack, these cookies are sure to impress everyone with their rich taste and tender texture.
N/A
Servings
250
Calories
17
Ingredients
Ingredients
Ripe persimmons
2 (chopped)
Ripe bananas
2 (mashed)
Baking soda
1 1/2 (teaspoons)
Vegetable butter (margarine)
1/2 (cup, softened)
Sugar
3/4 (cup)
NRG egg substitute
1 1/2 (teaspoons)
Warm water
2 (tablespoons)
All-purpose flour
2 (cups)
Baking soda
1 (teaspoon)
Cinnamon
1/2 (teaspoon)
Clove
1/2 (teaspoon)
Dried ginger
1/2 (teaspoon)
Salt
1/2 (teaspoon)
Chopped walnuts
1 (cup)
Vanilla extract
1 (teaspoon)
Confectioner's sugar
1 (cup for glaze)
Dark rum
to taste (for glaze)
Instructions
1
1. Preheat your oven to 350°F (or 330°F for convection ovens) and line a cookie tray with foil. Lightly butter the surface of the foil using the end of the stick of butter to prevent sticking.
2
2. In a blender, combine the chopped persimmons and ripe bananas with 1 teaspoon of vanilla extract. Blend the mixture until smooth. Add 1 teaspoon of baking soda and briefly blend until incorporated.
3
3. In a mixing bowl, cream together the vegetable butter and sugar using an electric mixer until fluffy and well combined.
4
4. In a small bowl, mix 1.5 teaspoons of NRG egg replacer with 2 tablespoons of warm water. Stir until smooth and creamy, then add this mixture to the butter and sugar. Beat the combined mixture until it’s smooth and airy.
5
5. Gradually add the dry ingredients (flour, remaining baking soda, cinnamon, cloves, ginger, and salt) to the butter mixture, alternating with the prepared fruit puree. Mix until just combined.
6
6. Gently fold in the chopped walnuts by hand, ensuring they are evenly distributed throughout the dough.
7
7. Using a spoon or scoop, drop dollops of cookie dough onto the prepared tray, leaving enough space between each dollop to allow for spreading. Bake for approximately 12 minutes or until the edges are golden and the centers are set.
8
8. Once baked, remove the cookies from the oven and transfer them to a cooling rack to cool completely.
9
9. For the optional dark rum glaze, mix confectioner's sugar with just enough dark rum to achieve a thick, drizzle-able consistency. Drizzle this glaze over the cooled cookies for an indulgent finishing touch.
Nutrition Information
10
Fat
40
Carbs
3
Protein
4
Fiber
12.5
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Vegan Persimmon-Banana Bliss Cookies?
These are vegan, bread-like cookies featuring the natural sweetness of ripe persimmons and bananas, spiced with cinnamon, cloves, and ginger, and topped with a dark rum glaze.
Are these cookies suitable for a vegan diet?
Yes, they are completely vegan as they use vegetable butter and an egg replacer instead of dairy and eggs.
What is the texture of these cookies?
They have a unique, soft, and bread-like texture rather than being crisp or chewy.
What oven temperature is required?
Preheat your oven to 350°F, or 330°F if you are using a convection oven.
How do I prepare the persimmons and bananas?
The chopped persimmons and ripe bananas should be blended together with vanilla extract until smooth.
What type of egg replacer is used?
The recipe specifies 1.5 teaspoons of NRG egg replacer mixed with 2 tablespoons of warm water.
How long should these cookies bake?
Bake the cookies for approximately 12 minutes or until the edges are golden and the centers are set.
What spices are included in the recipe?
The cookie dough is flavored with cinnamon, ground cloves, and dried ginger.
Do these cookies contain nuts?
Yes, the recipe includes one cup of chopped walnuts for added crunch.
How is the dark rum glaze made?
Mix one cup of confectioner's sugar with enough dark rum to reach a thick, drizzle-able consistency.
Can I omit the dark rum?
Yes, the glaze is optional. You can also substitute the rum with water or plant milk for a non-alcoholic version.
How many calories are in one cookie?
Each cookie contains approximately 250 calories.
What is the fat content per serving?
There are 10 grams of fat per serving.
How much sugar do these cookies contain?
Each cookie has about 12.5 grams of sugar.
How do I prevent the cookies from sticking to the tray?
Line the tray with foil and lightly butter the surface of the foil using a stick of vegetable butter.
Is baking soda used in this recipe?
Yes, the recipe uses a total of 2.5 teaspoons of baking soda, split between the fruit puree and the dry ingredients.
What type of flour is recommended?
The recipe calls for 2 cups of all-purpose flour.
How much protein is in these cookies?
Each cookie provides 3 grams of protein.
How much fiber is in each cookie?
Each cookie contains 4 grams of dietary fiber.
Can I use an electric mixer?
Yes, an electric mixer is used to cream the vegetable butter and sugar until fluffy.
How should I add the dry ingredients?
Dry ingredients should be added gradually, alternating with the prepared fruit puree.
When should the walnuts be added?
Gently fold in the chopped walnuts by hand after all other ingredients are combined.
How do I portion the dough onto the baking sheet?
Use a spoon or cookie scoop to drop dollops of dough, leaving space between them for spreading.
Should the cookies cool on the baking tray?
No, remove the cookies from the oven and transfer them to a cooling rack to cool completely.
When should I apply the glaze?
Wait until the cookies have cooled completely before drizzling the dark rum glaze.
What is the source of sweetness in this recipe?
The sweetness comes from ripe persimmons, ripe bananas, 3/4 cup of sugar, and the confectioner's sugar in the glaze.
Are these cookies good for brunch?
Yes, their bread-like texture and warm spices make them an excellent choice for brunch or afternoon tea.
Can I use frozen bananas?
The recipe specifies ripe, mashed bananas; if using frozen, ensure they are fully thawed and drained of excess liquid before blending.
What is the carbohydrate count per serving?
Each cookie contains 40 grams of carbohydrates.
What is the primary category for this recipe?
This recipe is categorized as a vegan dessert, specifically a drop cookie.