Healthy vegan persimmon cookies are the easiest and probably healthiest treat you can whip up this season, without even turning on your oven!
December always seems to be the most stressful of all months. With all the Christmas parties, family meet ups and trying to get ready for the festive season, there is little time for oneself to settle down. One way I like to destress during that time is running and yoga. Running because the fresh cold air blows all burdens from my mind and yoga to release the muscle tensions. Another way is spending some time in the kitchen, preferably while baking up some treats. This weeks persimmon cookies are actually some kind of energy bites. They are perfect to have before a run or after or just as a snack in between.
Persimmons were on sale this week, so I had a ripe bunch sitting in my kitchen, ready to be used for baking experiments. Actually this cookie recipe has a hidden extra: persimmon date fluff – a delicious, super healthy variation of the classic marshmallow fluff and the taste-providing ingredient of these snowballs. I would totally recommend making a double batch of the fluff, since you might end up eating half of it with a spoon. I was certainly tempted to do so.
- 1/4 cup persimmon puree
- 4 soft dates
- 1 1/2 cups oats
- 1 tsp cinnamon
- 2 T honey
- 2 T almond flour
- 2 T coconut flakes
- First process the oats into oat flour. It's really simple: just place them in your food processor and mix on medium until they reach a pretty fine consistency. Place in a bowl.
- To make the persimmon puree, place 3/4 of a ripe persimmon in a food processor and mix until liquid. Add the pitted dates and keep mixing until the consistency is light and fluffy (don't worry if there are still a few tiny pieces of date).
- Take a second bowl in which you combine the persimmon date fluff (also delicious as a spread), cinnamon and honey. Mix well. Then add the oat flour, start mixing with a spoon and later use your fingers to make a firm dough.
- Place your almond flour and coconut flakes in two separate small bowls. Take teaspoons of dough and form into walnut-sized balls. Roll them in either almond or coconut. The almond flour sticks pretty good. My trick for the coconut flakes is to use 2-3 drops of water while forming the ball, knead it well first and than roll in coconut, pressing the flakes slightly into the surface of the ball.
- You can use the remaining 1/4 persimmon by cutting it up in tiny pieces and adding it to the dough before forming your snow balls. It will make them a bit more juicy and add some extra flavor.
P.S.: Did you know that this Christmas favorite has its origin in Russia? Me neither. But that is where one of its various names comes from, which you might have heard of before: Russian tea cake. So basically making snowball cookies is part of my heritage. I have got no problem with that.