Butternut-Persimmon Spice Cookies
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
  • 100g Butternut Squash, peeled and cubed
  • 100g Persimmon, ripe
  • 80g chickpeas, canned
  • 3 tbsp Aquafaba (chickpea brine)
  • 2 tsp date syrup (or any other liquid sweetener)
  • 130g Einkorn-flour
  • 3 tbsp coconut sugar
  • 2 tsp chai spices as (I used Sonnentor)
  • Or combine cinnamon, cardamom, nutmeg, ginger spice, piment
  • 1 dash of salt
  • 1 tbsp baking powder
  • Icing 1:
  • 1 tbsp Coconut Mouse
  • 1 tbsp lemon juice 1
  • 1 tbsp hot water
  • 1 tbsp agave syrup
  • Optional, Icing 2:
  • 3 tbsp aquafaba (mixed with a blender until foamy)
  • 150 g agave powder
  • dash of vanilla
  1. Whisk together all dry ingredients.
  2. In a blender, mix together the pumpkin, persimmon, chickpeas, date syrup and blend until smooth.
  3. Stir the wet into the dry ingredients until combined.
  4. In a stand mixer, whip the aquafaba until foamy and spoon it gently into your dough.
  5. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
  6. Scoop level scoops of dough onto a cookie sheet, press flat.
  7. Bake for 20 minutes until slightly brown around the edges.
  8. Let them cool completely before glazing.
  9. Icing 1:
  10. Mix everything until combined.
  11. Place in the fridge until it thickens a bit so you can drizzle it on top.
  12. Icing 2:
  13. In a bowl, mix your whipped aquafaba, agave powder and vanilla until well combined.
  14. If you want your icing thicker you can add more powder.You will have leftovers which you can use for macarons. There are many recipes online.
Recipe by Annelina Waller at https://annelinawaller.com/butternut-persimmon-spice-cookies/