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.