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Persimmon Oatmeal Pecan Cookies

Persimmon Oatmeal Pecan Cookies

We have a friend with a persimmon tree and ended up with a butt load of persimmons this year.  I didn’t know what to do with all of these persimmons, so I explored a few new recipe’s.  Of all the persimmon recipes we tried out this year, these persimmon oatmeal cookies with pecans were by far the most successful.  We made the mistake of sharing the first batch with a few family members and friends and now they keep lining up outside our house like a bunch of crazed black friday shoppers.  If only the Hachiya persimmons would ripen faster I could keep up with the demand.  Hachiya persimmons are very high in tannins, if you do not allow them to get extremely ripe, they leave you with a puckering dry mouth feeling.  Fortunately when you bake these cookies, the tannins will be masked if you had to use not very ripe persimmons.  If you use Fuyu persimmons, the flavor of the persimmon might not be as evident in the final product.  Bottom line is if you only try one new recipe this season, make it this one.  You will not be disappointed be these perfectly balanced persimmon oatmeal pecan cookies.

Persimmon Oatmeal Pecan Cookies

Persimmon Oatmeal Pecan Cookies

Persimmon Oatmeal Pecan Cookies

Persimmon Oatmeal Pecan Cookies

Persimmon Oatmeal Pecan Cookies



1 cup butter
3/4 cup sugar
3/4 cup brown sugar, packed
1 egg
1/2 cup persimmon, skins removed and puréed (hachiya persimmons, very ripe)
1 tsp. vanilla
1 cup flour  (or gluten free flour, this recipe works with either)
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
3 cups oats (instant is fine)
1 to 1 1/2 cups pecans, chopped (based on preference)


Preheat oven to 350 degrees F.

Addressing the persimmon: you should be using very ripe Hachiya persimmons which means they are very soft at this point.  Cut off the top and scoop out the insides.  Put into a food processor for a few seconds.  If they are soft enough you can probably skip the processor part.  You should get enough purée with one to two persimmons.

In a mixer, cream together the butter, sugar, and brown sugar.  Then add in the egg, persimmon and vanilla and mix until well combined.

Add in to the mixture, the flour, baking soda, salt, and cinnamon.  Mix until well combined.

Add in the oats, until combined.  Last add in the chopped pecans and stir to combine.

Place dough onto a cookie sheet about three inches apart.  I use a heaping tablespoon size amount of dough for each cookie.

Bake for 10 minutes.  Remove to a wire rack to finish cooling.  The cookies will be fragile when moving them to the rack but they will firm up as they cool.

Crack never tasted so good!



  1. I have a Hachiya persimmon tree here in northern California and get a bumper crop every year. I came across your recipe for Persimmon Oatmeal Pecan Cookies and I’m going to make them this afternoon. I put firm persimmons in the freezer overnight and the next morning, after defrosting, they are fully ripened and ready to scoop out that delicious pulp. Or if you live in a really cold area, you could store them outside. Freezing temperatures will ripen them quickly!

    Liked by 1 person

    • Hi Victoria, I am envious that you have your own persimmon tree! Glad you are giving the recipe a try, I would love to hear how they turn out. If you get a chance to let them ripen over time, the tannins become less prevalent, but either way, you shouldn’t be able to tell the difference after baking them. I actually ripen a bunch, puree and then freeze them in 1/2 cup portions and that way I can still make them when persimmons are no longer in season. We really like these around our house 🙂


      • These cookies were amazing! I made the first batch without nuts – just in case – didn’t want to waste them But….as soon as the first sheet came out of the oven and I tasted them, I immediately whipped up another batch with pecans. I believe these will now be my go-to persimmon cookie recipe year round! Even if you over-cook them by a minute or two, they remain soft and chewy. Thank you!


      • That’s awesome! Happy to hear it. The pecans really make it, needs that little crunch. And yes, these cookies remain soft and chewy for days! Enjoy and thank you for giving our recipe a try 🙂


  2. I added raisins, alittle sprinkle of ground cloves and nutmeg. I used the really riped fuyu persimmons from my tree and it taste so delicious!!


  3. I made these today and they were delicious! But they were very soft even after 1 hour of cooling.. I also baked them 5 more minutes.


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