Dairy-Free Persimmon Pecan Cookies
Serves: 4
Felicia King
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
44
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Baking Soda2 cups
Whole Wheat Flour1 tbsp
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Ground Cloves1 tsp
Salt1 cup
Margarine1 cup
Honey1 cup
Nectar (agave)1 cup
Applesauce1 cup
Date (chopped)1 cup
Pecan (chopped)1 tsp
Lemon ZestDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Line baking sheets with parchment paper
3
Stir baking soda into the persimmon puree in a small bowl; set aside
4
Mix flour, cinnamon, nutmeg, cloves, and salt together in a bowl
5
Beat margarine, honey, agave nectar, and applesauce together in a large bowl
6
Slowly beat the persimmon mixture into the margarine mixture
7
Gradually stir flour mixture into the persimmon mixture
8
Fold dates, pecans, and lemon zest into the mixture
9
Drop cookie dough by the spoonful onto the prepared baking sheets
10
Bake in the preheated oven until the edges are golden, 15 to 17 minutes
11
Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely