Persimmon Cookies by Raw Food Betsy!

Ingredients
1/2 cup applesauce
1/2 cup coconut palm sugar (or substitute brown sugar)
1 flax egg (1 Tbsp ground flax with 3 Tbsp warm water – let sit about 10
minutes to thicken)
1 cup persimmon pulp
2 cup whole wheat flour
1 tsp baking soda
1/4 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground clove
1 cup walnuts, chopped
1 cup raisins
Instructions
Preheat oven to 350 degrees. Combine the applesauce, coconut palm
sugar, flax egg and persimmon pulp in a small mixing bowl. Mix well until
creamed.
In a medium bowl, add the dry ingredients – flour, baking soda, salt,
cinnamon, nutmeg and clove. Stir to combine. Then, add the wet
ingredients to the dry and mix well. Hand stir in the chopped nuts and
raisins.
Bake cookies for 10 -12 minutes at 350 degrees.
Raw Food Betsy Notes: I like to use a small food scoop to get the cookie dough from
the bowl onto my baking sheets because this is a sticky cookie dough. Alternatively,
you can wet your hands with water before handling the cookie dough to prevent sticking
REMEMBER TO USE 100% ORGANIC, LOCALLY SOURCED WHOLE FOOD, PLANT-BASED
INGREDIENTS WHENEVER POSSIBLE!

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