Dairy-Free Persimmon Pecan Cookies

This is a simple yet great recipe for persimmons. This recipe can be altered in many ways depending on your taste and dietary needs and restrictions. I personally love these light, delicious, guilt-free cookies. Depending on dietary needs and restrictions, substitutions may be used.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 135 Calories

Ingredients

• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup chopped pecans
• ½ teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 2 cups whole wheat flour
• ½ cup margarine
• 1 cup chopped dates
• 1 tablespoon ground cinnamon
• ½ cup honey
• ¼ teaspoon lemon zest
• ¼ cup applesauce
• ½ cup agave nectar
• 4 very ripe persimmons, peeled and pureed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Step 2

Stir baking soda into the persimmon puree in a small bowl; set aside.

Step 3

Mix flour, cinnamon, nutmeg, cloves, and salt together in a bowl.

Step 4

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.

Step 5

Drop cookie dough by the spoonful onto the prepared baking sheets.

Step 6

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.