Vegan Persimmon Cookies with Chocolate Chips

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Who doesn’t love cookies? And these ones are oil-free and, therefore, guilt-free!

This fluffy cookie is delicious and perfectly sweet thanks to nature’s amazing ability to make the persimmon. 

Oil-free baking can seem daunting at first, but its actually very simple. Just substitute any mashed fruit or vegetable for oil – et voila! 

The riper the fruit the better. These persimmons were so squishy they nearly burst in my hands before peeling. Tip for peeling: use a super sharp knife – not a peeler. Cut off the top, make a few slices down the sides, and peel the thick skin using your fingers.

When combing the dry ingredients, make sure to whisk them together before adding the wet ingredients. That way you don’t get any flour or baking powder lumps in the cookie – Ew.

Once all the ingredients are mixed it should look like the above photo. If you don’t want persimmon chunks, you can blend the persimmons in the blender instead of mashing with a fork. I like the chunks. It’s like a sweet gooey surprise in my cookie. 

Since these cookies are oil-free, they may stick to the pan. If you don’t want to oil the pan, you have a couple options. I always use silicone baking mats. These are the mats that I have. You can also use baking paper. I prefer the silicone mats to minimize trash. 

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Vegan Persimmon Cookies with Chocolate Chips

  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min
  • Yield18 2-inch cookies


  • 1 flax egg (1 TBSP ground flax + 3 TBSP water, let sit 5 minutes)
  • 1 1/4 cups flour
  • 1/3 cup rolled oats
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp cinnamon
  • 2 over-ripe Fuyu persimmons, peeled
  • 1/4 cup maple syrup
  • 1/3 cup sugar
  • 1/3 cup applesauce
  • 1/3 cup vegan chocolate chips



Preheat oven to 375F (190C). Start the flax egg by combining the ground flax and water in a bowl, set aside.


In a large bowl, whisk together the flour, oats, baking soda, baking powder, and cinnamon.


In a separate bowl, mash the peeled persimmon into a puree. For a smoother puree, use a blender. Add the maple syrup, sugar, and applesauce, mix well.


Combine the wet and dry ingredients, mix until well combined. Stir in the chocolate chips.


Spoon the dough onto a lined baking sheet. Make the cookies about 2-inches in size. Bake  for 12-15 minutes. The tops of the cookies should be mostly firm.


Let cool 10 minutes before removing from the pan.



  1. How many cups of persimmon pulp, please?

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