Persimmon (or Pumpkin) Cookies


By Robyne Gray

(YIELD: 3-4 dozen. These freeze well.)

  • 1⁄4 C maple syrup
  • 1⁄4 tsp. stevia
  • 1⁄2 C unsweetened applesauce
  • 1 egg ( I replace the egg with 1 Tbs. flaxseed meal & 3 Tbs. water - blended with an emersion hand blender till it forms the consistency of an egg)
  • 1 C. persimmon pulp (you can use pumpkin)
  • 3⁄4 tsp cinnamon
  • 1⁄4 tsp nutmeg
  • 1⁄2 tsp salt
  • 1 C chopped dates
  • 1 C chopped walnuts
  • 2 C whole wheat pastry flour
  • 1 tsp baking soda

Mix wet ingredients in a lg. mixer. Mix dates with flours so they don’t stick to each other then add seasonings and stevia and add to wet mixture in a large mixer. Beat till smooth, cover and CHILL THOROUGHLY ( about 30 min.). Drop by Tbs. onto a greased baking sheet. I use a Silpat on my baking sheet so I don’t have to use oil. Bake at 350 degree oven 12-15 min.