Vegan Persimmon-Banana Cookies With Dark Rum Icing
27 mins (prep 15, cooking 12)
15 ingredients
12-16 servings
I could not locate a good vegan persimmon cookie recipe that appealed to me so I came up with this one; these cookies require no eggs and use less sugar and vegetable butter (margarine) than others I have seen elsewhere. The resulting "cookies" are soft and almost bread-like. Enjoy in place of scones or as a light, not too heavy treat.

Categories:  vegan , fruit , <-30-mins , seasonal , sweet , winter , taste~mood , vegetarian , drop-cookies , cookie-and-brownie , time-to-make , dessert ,
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Serving Size (57.43 g)
Servings 12
Amount per Serving
Calories 207.43 Calories from Fat 77.85
% Daily Value *
Total Fat 8.65g 159.62%
Saturated Fat 5.19g 311.3%
Trans Fat 0.32g %
Cholesterol 24.72mg 98.88%
Sodium 380.55mg 190.28%
Total Carbohydrate 30.87g 123.5%
Dietary Fiber 2.64 g 126.52%
Sugars 15.03 g %
Protein 3.41g 81.83%
Vitamin A 756.86IU% Vitamin C 1.04mg%
Calcium 15.77mg% Iron 0.87mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ripe persimmons, ripe bananas, warm water, dried, chopped walnuts