Delicious Vegan Persimmon-Banana Cookies Recipe
Indulging in scrumptious baked goods is one of life’s simplest pleasures, and when those delectable treats can be both vegan and gluten-free, it’s truly an indulgence worth savoring. Today, I am thrilled to share with you my recipe for Vegan Persimmon-Banana Cookies with Dark Rum Icing.
These cookies are a perfect fusion of flavors that will surprise your taste buds. Think soft banana bread meets the unique sweetness of persimmon, accented by warm spices. The addition of dark rum adds depth to the overall taste experience, and the icing provides just the right amount of sweetness on top.
As a vegan chef, I make it my mission to show that plant-based recipes can be both delicious and soul-satisfying. This recipe is no exception; the combination of ingredients offers a range of nutrients along with wonderful flavor.
So let’s get started creating these vegan Persimmon-Banana Cookies with Dark Rum Icing. Grab your apron, preheat that oven, and let’s bake our way to pure cookie bliss!
Why You’ll Love This Recipe
If you’re a vegan, it can be challenging to find desserts that are both delicious and cruelty-free. Luckily, I have the perfect recipe for you – Vegan Persimmon-Banana Cookies With Dark Rum Icing. Trust me when I say, you’re going to love these cookies!
First of all, let’s talk about the incredible flavors in this recipe. We start with ripe bananas, which give these cookies a moist and tender texture as well as a natural sweetness. Then we add in rich persimmon pulp, a wonderful choice for holiday baking.
But it’s not just the fruit that makes this cookie special. We also incorporate warm spices like cinnamon, clove, and dried ginger for an aromatic kick. And of course, the crowning touch is the dark rum icing, which adds a complex depth of flavor that will leave your taste buds dancing.
But that’s not all – this recipe is also very versatile! It can easily be made gluten-free by using a 1:1 gluten-free flour blend. Need an egg substitute? Simply mix warm water with baking soda and voila! It’s important to note that this recipe is also refined sugar-free, making it a healthier option while still being indulgent.
Whether you need a sweet treat for holiday gatherings or just want to impress your friends with your baking skills, these Vegan Persimmon-Banana Cookies With Dark Rum Icing will have you covered. Once you try them, there’s no going back – they’ll quickly become your new favorite dessert!
Ingredient List
Before diving into the how-to of baking up these Persimmon-Banana Cookies with Dark Rum Icing, let’s first check out this bomb ingredient list. Trust me, you want these ingredients to create the perfect texture and flavor profile for these cookies.
Here are the ingredients you’ll need:
- 1/2 cup of vegan butter
- 1/2 cup of brown sugar
- 1/2 cup of white sugar
- 1 egg substitute
- 1 cup of flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp dried ginger
- 1/4 tsp clove
- 1/4 tsp cinnamon
- 1 cup banana pulp (about two whole ripe bananas mashed)
- 1 cup persimmon pulp (about two Fuyu persimmons or Hachiya if you like a sweeter taste)
- 2 cups of walnuts chopped
For the Dark Rum icing recipe, you’ll need:
- A stick of vegan butter (room temperature)
- Half a cup of dark brown sugar
- Quarter-cup of dark rum
- Two tablespoons warm water
- One teaspoon vanilla extract
The Recipe How-To
At the heart of this vegan persimmon-banana cookie recipe lies the glorious taste of persimmon. It’s a fruit that is often overlooked in Western desserts, but it is a rich and fragrant ingredient that you’re sure to love. The sweetness of persimmon blends beautifully with overripe bananas, which form the base of these cookies. Together with some warm spices and crunchy walnuts, this combination creates a deep and complex flavor profile that will leave your taste buds satisfied.
Preparing the Ingredients
First, let’s gather all our ingredients as follows:
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon dried ginger
- 1/4 teaspoon clove
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup vegan butter, room temperature
- 1 cup brown sugar
- 1/2 cup ripe banana, mashed
- 3/4 cup persimmon pulp
- 1 tablespoon egg substitute mixed with 3 tablespoons warm water
- 1 1/2 cups walnuts, chopped
You’ll also need a medium mixing bowl and a large mixing bowl, as well as a baking sheet lined with parchment paper.
Combining the Ingredients
In the medium mixing bowl, whisk together flour, baking soda, ginger, clove, cinnamon and salt.
In the large mixing bowl, cream vegan butter and brown sugar until light and fluffy. Add in mashed bananas and persimmon pulp until well combined. Then gradually add dry ingredients into wet mixture until just combined. Finally fold in chopped walnuts.
Baking the Cookies
Using tablespoon measure or cookie scoop spoon dough onto prepared baking sheet, flattening them slightly. Bake for about 12 minutes at 375°F or until golden brown.
Making Dark Rum Icing
While cookies cool down to room temperature, mix together in a small bowl:
- 1 cup powdered sugar
- 2 tablespoons dark rum
If the consistency is too thin add more powdered sugar or too thick add additional rum as needed. When cookies are completely cooled off, dip them into icing and place back onto wire rack or flat surface to dry.
Enjoy these deliciously fragrant Vegan Persimmon-Banana Cookies With Dark Rum Icing on their own, pair them with your favorite hot beverage or use them to make ice cream sandwiches!
Substitutions and Variations
Being vegan doesn’t mean giving up on flavor or variety. In fact, one of the greatest aspects of vegan cooking is the ability to experiment with substitutions and variations. Here are some ways to customize this recipe to your liking:
– Gluten-free option: If you are gluten intolerant or simply prefer gluten-free recipes, replace the all-purpose flour with a gluten-free flour blend. Almond flour or oat flour would also work well.
– Nut-free option: While walnuts add a delicious crunch to these cookies, you can easily omit them or replace them with sunflower seeds for a nut-free alternative.
– Sugar-free option: If you’re looking to cut down on refined sugar, use coconut sugar, which is less processed and has a lower glycemic index than regular sugar. You could also use date sugar or maple syrup.
– Banana-chocolate chip cookies: Love chocolate? Add some chocolate chips to these cookies for an extra decadent touch.
– Persimmon raisin cookies: Swap the walnuts for raisins if you’re not a fan of nuts or prefer a sweeter taste.
– Rum glaze icing: Replace the dark rum with coconut rum or spiced rum for different flavors.
These are just a few ideas to get you started. Don’t be afraid to experiment and make this recipe your own by using ingredients that you love.
Serving and Pairing
These vegan persimmon-banana cookies with dark rum icing are the perfect sweet treat for any occasion. Serve them as a dessert item, a snack or a holiday cookie at your next festive gathering, and watch your guests swoon with delight. These cookies are great paired with coffee or tea, or even a glass of red wine if you’re feeling fancy.
For an extra indulgent experience, why not try pairing these cookies with some homemade ice cream? The combination of the warm spices in the cookie and the cold creaminess of the ice cream make for an irresistible duo. You could also try sandwiching the dark rum icing between two cookies to create an even more decadent dessert.
If you’re planning on gifting these cookies to friends or family, consider wrapping them up in a festive box with a ribbon for that extra special touch. They make for an excellent gift that everyone will be sure to love.
Overall, these vegan persimmon-banana cookies with dark rum icing are extremely versatile and can be enjoyed in many different ways. Whether you’re sharing them with loved ones or indulging in them yourself, they’re sure to impress.
Make-Ahead, Storing and Reheating
One of the fantastic things about these Vegan Persimmon-Banana Cookies with Dark Rum Icing Recipe is that they can be made ahead of time, stored, and reheated as needed. Store your cookies in an airtight container at room temperature for up to 3-4 days. If you want to store them for longer, place them in the refrigerator for up to a week or in the freezer for up to two months.
To reheat them, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and bake for around 5-7 minutes – just long enough to warm them through. If you’re in a real hurry, pop them in the microwave for around 15 seconds.
If you want to make your cookies ahead of time, follow the recipe instructions up until the point where you would bake them. Instead of baking, wrap the cookie dough tightly in plastic wrap and place it in the fridge. You can keep the dough here for up to 2 days before baking.
Making your cookie dough ahead of time will save you time during busy weeks or holiday seasons when time may be even more limited. Simply pull out the dough log, slice it as instructed, and bake!
Storing these Vegan Persimmon-Banana Cookies with Dark Rum Icing Recipe carefully is crucial to maintaining their great taste over time. You can be reassured that they will still taste as fresh and delicious out of storage as they did when you first made them!
Tips for Perfect Results
To ensure that your Vegan Persimmon-Banana Cookies with Dark Rum Icing turn out perfectly every time, here are some tips to keep in mind:
Firstly, use overripe bananas if possible, as they will be sweeter and more flavorful. They are ideal for baking because they can give the cookies a denser, moister texture.
Secondly, room temperature ingredients are key. Make sure your vegan butter or egg substitute is at room temperature before you start mixing. This helps to prevent the dough from spreading too much on the baking sheet and results in a better texture.
Thirdly, sift together the dry ingredients. This helps to distribute the ingredients evenly throughout the dough to avoid clumping and ensure an even bake.
Fourthly, do not overmix the dough! Mix until just combined, otherwise you risk making the cookies dense or tough.
Fifthly, chill the dough for at least 30 minutes before baking. Chilling allows the cookies to hold their shape while baking and develop more flavor.
Sixthly, if you want to add some crunch and texture to your cookies, consider adding chopped walnuts or chocolate chips to the dough.
Lastly, for a little extra flair, try sprinkling some cinnamon or chopped nuts on top of your cookies before you bake them. This adds a pop of flavor and makes them look prettier.
By following these tips, you will end up with perfectly baked Vegan Persimmon-Banana Cookies with Dark Rum Icing every time!
Bottom Line
In conclusion, the Vegan Persimmon-Banana Cookies with Dark Rum Icing recipe is a must-try for anyone looking to impress their loved ones or simply satisfy their own sweet cravings. Whether you’re a vegan or not, these cookies are sure to please with their natural sweetness and unique blend of flavors. With the addition of dark rum icing, they become irresistible and take on the elegance and sophistication of a holiday cookie.
By following this recipe, you can enjoy a guilt-free treat that is refined sugar-free and made with whole-food ingredients, such as walnuts and persimmon pulp. The recipe also allows for easy substitutions and variations so you can customize it to your taste preferences or dietary restrictions.
So, what are you waiting for? Grab a ripe persimmon, some bananas, and let’s get baking! Impress your family and friends with these delicious Vegan Persimmon-Banana Cookies with Dark Rum Icing or indulge in them yourself as an afternoon snack or evening dessert. Trust me, you won’t be disappointed!
Vegan Persimmon-Banana Cookies With Dark Rum Icing Recipe
Ingredients
- 2 ripe persimmons
- 2 ripe bananas
- 1 teaspoon baking soda
- 1/2 cup vegetable butter (margarine)
- 3/4 cup sugar
- 1 1/2 teaspoons nrg egg substitute
- 2 tablespoons warm water
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon clove
- 1/2 teaspoon dried ginger
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
Instructions
- 1. In a blender, place chopped persimmons and bananas with 1 tsp vanilla extract. Blend until smooth. Add 1 tsp baking soda. Blend in briefly.
- 2. Cream butter and sugar in mixer.
- 3. Blend 1.5 tsp NRG egg replacer with 2 tsp warm water. When smooth, add to creamed butter and sugar. Whip butter, sugar, NRG egg replacer mixture until smooth.
- 4. Add dry ingredients (except nuts) and fruit puree to butter, sugar, NRG egg replacer mixture. Mix. Fold in chopped walnuts by hand.
- 5. Preheat oven to 350F (or 330F for convection ovens). Place foil on cookie tray and butter surface lightly with the end of a stick of butter. Add dollops of cookie batter to tray with enough room between so they don't combine. Bake for 12 minutes Remove to cooling tray.
- 6. Optional: drizzle cookies with an icing made by combing confectioner's sugar with just enough dark rum to create a thick paste. Dribble over surface of cookies.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.