Persimmons have been ripening on the trees here at the farm so I was inspired to bake some cookies! These turned out moist and are full of protein. I prefer to use the fruit as a natural sweetener and added only a small amount of coconut sugar in place of white sugar. The spices really make these a seasonal treat without a lot of fat and calories. Great to share with your friends and fam, these disappeared fast!
2 cups all purpose regular, whole wheat or spelt flour
1/2 cup coconut oil
1/2 cup coconut sugar
1 cup persimmon puree
1/2 tsp baking soda
1/2tsp baking powder
1 flax egg (1tbs ground flax mixed with 1/2 cup hot water)
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
3/4 cup raisins
1 cup nuts or seeds (I used a mixture of almonds, pumpkin seeds and sunflower seeds pulsed in food processor. You can also use walnuts)
1/4 cup vanilla rice milk (optional)
1. Mix dry ingredients in a mixing bowl. 2. And in separate bowl mix flax egg, persimmon puree, milk and coconut oil. If coconut oil is solid heat on low heat in a skillet until liquid. 3. Mix well and combine with dry ingredients.
4. Place small spoonfuls of cookie dough onto a baking sheet lined with parchment paper and bake in batches on 350 for about 12-15 min. Let cool for 10-15 min and enjoy!