INGREDIENTS: Non-dairy recipe for Persimmon and Sugar Cookies: 2 cups of Earth Balance, NON-SOY, non-dairy buttery sticks, 2 cups of sugar, 4 tablespoons of Persimmon from a very, very ripe persimmon, 1 tablespoon of coconut extract, 1 tablespoon of butter extract (buttery taste with no un-healthy fat, no cholesterol, no un-healthy calories. 6 cups of flour – *NOTE* I used Self Rising Flour instead. The recipe called for All Purpose Flour and Baking Powder, which I never use. It’s too complicated for me and my recipes always fail when I use All Purpose Flour and Baking Powder.
Persimmons are the PERFECT substitute for eggs! I always use bananas to replace eggs, in all of my recipes and then I realized that Persimmons are just as good as bananas, if not better! They have the same consistency as an egg and add natural sugar and sweetness to your recipe. You want to use a very, very ripe Hichiya or Fuyu Persimmon. The Fuyu works best but either one is just as good. The only thing about Persimmons, is that they are only available during the months of October and February. I buy them at my local Asian markets.