Ayesha Curry Shares Her Favorite Game Day Recipe, With an Assist From Daughter Riley (Who's Killing Us With Cuteness in Her Apron)

These cookies from Stephen Curry's cookbook-author wife are Golden State Warrior-approved, win or lose

NBA season has officially begun and the defending champion Golden State Warriors are in action tonight!

To help kick the festivities into full gear, we asked Ayesha Curry, wife of Warriors star point guard and reigning NBA MVP Stephen Curry, to share her favorite recipe for game day with E! News. In a win-win for all, the mother of two and host of the YouTube channel "Little Lights of Mine" offered up a dessert that sounds perfect for this time of year: persimmon cookies!

This is "one of my all-time favorite recipes that, to me, tastes just like fall," says Ayesha, who's also working on her first cookbook, The Seasoned Life. "It covers all the bases with its fragrant flavor and beautiful orange color. Best of all, they make the perfect post-game snack. Stephen loves them, and win or lose, I know he'll have something to enjoy on the car ride home."

And while baby daughter Ryan is a little young for kitchen duty, 3-year-old Riley Curry, who took over the internet every time she joined her dad for a post-game interview last season, is just the right age to start helping Mom out in the baking department.

It doesn't hurt that the nae-nae-dancing toddler looks adorable in an apron.

So grab your favorite sous chef and whip up a batch of Ayesha Curry's persimmon cookies—and since they're gluten-free, no need to feel guilty if you make your serving a triple-double.

Gluten-Free Persimmon Cookies

Ingredients:

1/2 Cup of Brown Sugar
1 Stick of Unsalted Butter
1 Organic Egg
1 Cup of Blended Persimmon Pulp (about 4-5 small persimmons)
1 1/4 Cup Gluten-Free Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Tsp Ground Cinnamon
1/2 Tsp of All Spice
Pinch of Salt
1/4 Cup of Chocolate Chips (Optional)
Handful of Chopped Walnuts (Optional)
Optional Lemon Glaze: 2 Tbs Unsalted Butter melted and hot, Juice of half of a lemon and 3 Heaping Tablespoons of Powdered Sugar

Directions:
Preheat your oven to 375. In a bowl mix brown sugar and room-temperature butter together until smooth. Add in the egg and the persimmon pulp and mix until it forms a smooth wet batter. Next, add in all of your dry ingredients and mix well until a thick batter is formed. Drop tablespoons of the batter onto a greased cookie sheet, leaving about 2 inches between each cookie. Bake for about 10-12 minutes.

Let them cool completely before tip-off—and enjoy!