Vegan Persimmon-Banana Cookies With Dark Rum Icing Recipe
I could not locate a good vegan persimmon cookie recipe that appealed to me so I came up with this one; these cookies require no eggs and use less sugar and vegetable butter (margarine) than others I have seen elsewhere. The resulting "cookies" are soft and almost bread-like. Enjoy in place of scones or as a light, not too heavy treat.
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.
Add Your Own Notes
Nutrition
Serving: 107gCalories: 319.7kcalCarbohydrates: 53.8gProtein: 6gFat: 10gSaturated Fat: 1gSodium: 463.6mgFiber: 2.7gSugar: 22.9g
Tried this recipe?Let us know how it was!