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Hachiya Persimmon Oatcakes

Servings: 22 -24 oatcakes


  • 3/4 cup coconut palm sugar or sucanat
  • 1/2 cup butter
  • 1 cup hachiya persimmon puree
  • 2 eggs
  • 1 teaspoon orange zest
  • 1 1/2 cups oat flour
  • 1 1/2 cups rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon grated nutmeg
  • 1/2 cup chopped pecans toasted


  • Preheat oven to 350 degrees F. Line two rimmed baking sheets with silicone baking mats or parchment paper.
  • Cream the butter and sugar together (do this in the bowl of a stand mixer, in a regular mixing bowl with a hand mixer, or with a wooden spoon and elbow grease).
  • Once they're incorporated, add persimmon puree, eggs, and orange zest. Stir until combined.
  • In a small bowl, whisk the oat flour, rolled oats, baking soda, cinnamon, salt, and nutmeg together. Add to wet ingredients and mix until incorporated.
  • Stir in the nuts.
  • Scoop dough onto prepared baking sheets.
  • Bake for 12-15 minutes, until the oatcakes are browned. Rotate sheets halfway through baking, so that they cook evenly.
  • When time is up, remove oatcakes to a rack and let them cool.
  • Store oatcakes in an airtight container and keep in the refrigerator for up to 5 days. They can also be frozen for longer storage.