Add the oil, brown sugar, white sugar, and corn starch to a large mixing bowl. Mix everything together with your spatula until it begins to come together, then add in the mashed persimmon and vanilla extract.

Keep mixing until everything is completely incorporated into a very smooth, cohesive mixture.

Now add the flour, salt, baking powder, all spice, cinnamon, and nutmeg/pumpkin pie spice.

Mix until the dry ingredients are completely incorporated into the wet ingredients. The dough will be smooth, thick, and slightly runnier than your typical cookie dough.

At this point, you can refrigerate the dough for up to 24 hours to bake later, or shape the dough and bake the cookies right away.

Preheat the oven to 350 degrees, and grease a baking sheet well.

Use a 1 Tbsp measuring spoon to measure out 1 heaping Tbsp of dough. Use your fingers to help drop the 1 Tbsp of cookie dough onto the baking sheet.

Note: this dough is thick, but also a bit runnier than your typical cookie dough. It can be a difficult to work with at this point, and your fingers will get doughy. But the cookies are worth it!

The cookies will spread slightly during baking. I bake 12 cookies at a time in four rows of three cookies.

Bake the cookies at 350 degrees for 14 minutes, until the cookies have puffed up a bit and turned golden brown.

Let the cookies cool on the baking sheet for at least five minutes before taking them off the cookie sheet.

Once the cookies have cooled completely, they’re ready for icing.

While the cookies cool, make the icing.

Dip a butterknife into the icing until the tip is coated. Now hold the butterknife over a persimmon cookie and drizzle the icing on the cookie.

Repeat until you have iced all the cookies.

There will be enough icing for you to completely coat the cookies in icing if you prefer heavier iced cookies.

These vegan persimmon cookies are great alone, or with a glass of almond milk. I’ve enjoyed them as breakfast, brunch, and dessert. (Was that too honest? 😋)