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Friday, July 22, 2016

dairy-free persimmon pecan cookies

Ingredients

  • Servings: 30
  • 1 teaspoon baking soda
  • 4 very ripe persimmons, peeled and pureed
  • 2 cups whole wheat flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup margarine
  • 1/2 cup honey
  • 1/2 cup agave nectar
  • 1/4 cup applesauce
  • 1 cup chopped dates
  • 1 cup chopped pecans
  • 1/4 teaspoon lemon zest

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • preheat oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper.
  • stir baking soda into the persimmon puree in a small bowl; set aside.
  • mix flour, cinnamon, nutmeg, cloves, and salt together in a bowl.
  • beat margarine, honey, agave nectar, and applesauce together in a large bowl. slowly beat the persimmon mixture into the margarine mixture. gradually stir flour mixture into the persimmon mixture. fold dates, pecans, and lemon zest into the mixture.
  • drop cookie dough by the spoonful the prepared baking sheets.
  • bake in the preheated oven until the edges are golden, 15 to 17 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

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