Gluten Free Persimmon Cookies

We have a great persimmon tree in our backyard and we love baking with them, especially cookies. These cookies are moist and spread more than many persimmon cookie recipes I have found instead of staying like little cookie mounds. I like that you can eat them in more than just a bite or two. They are great plan or with a simple glaze spread on top.

I am still a novice when it comes to gluten free baking so I was extremely excited that they came out exactly as I was hoping.

Gluten Free Persimmon Cookies

Ingredient List:
1 ½ cup Pamela’s Baking & Pancake Mix (or other gluten free flour mix)
¼ tsp baking soda (if your flour mix doesn’t have baking soda in it, you will need to increase this to ½ tsp)
½ tsp cinnamon
1/8 tsp ginger
¼ tsp nutmeg
2 TBS butter
2 TBS applesauce
¼ cup brown sugar
¼ cup sugar
1 egg
2/3 cup persimmon pulp
½ tsp vanilla extract
1 TBS maple syrup

Preheat your oven to 350
In a medium bowl mix the butter, applesauce and sugars together.
Add the egg, persimmon pulp, vanilla extract, maple syrup, spices and baking soda. Mix until completely combined.
Stir in the baking mix.
Your mixture will seem a bit wet kind of like thick muffin batter. This is what you want. If it is too dry add more applesauce or persimmon. If it is too wet, add a little bit more baking mix.
Drop by small cookie scoop onto a parchment lined (these will stick to the pan without it) cookie sheet. Make sure to leave room for them to spread out a bit.
Cook for about 10 minutes. Since ovens vary you need to keep watch. The edges should be golden brown when they are ready.
Glaze the cookies when cool if your heart desires. Mine always does.