Persimmon Spice Cookies

Another fall invention. Like all my other recipes, these cookies are GAPS-legal.

Persimmon Spice Cookies

2 large Hachiya persimmons, very soft

2/3 c. coconut oil

4 eggs

½ c. raw honey

¾ c. raisins

½ t. salt

2 t. ground cinnamon

1 ½ t. ground ginger

¼ t. ground cloves

1 vanilla bean, scored and scraped

¼ c. coconut flour

¼ c. unsweetened shredded coconut

¼ c. chopped walnuts

½ t. baking soda

Cut out the stems from the tops of the persimmons. Using a spoon, scoop out the soft meat of each persimmon into a blender. Add the oil, eggs, honey, spices, salt, vanilla, and raisins (alternately, raisins may be added whole later with the dry ingredients). Blend the mixture on high until the mixture is smooth and becomes of a thickened, whipped consistency. Scrape the mixture out into a medium mixing bowl using a spatula. Add the coconut flour, shredded coconut, chopped walnuts, and baking soda. Stir until well incorporated. Let stand for a few minutes. Cover a baking sheet with parchment paper or a silicone baking mat. Dab the batter onto the baking sheet, making about 1-2 tablespoon size cookies. Bake at 350F for about 25 minutes until golden brown and just cooked through. Check at 20 minutes to make sure they don’t burn. The texture of the cookies when done should be moist but not gooey. Let cool for a few minutes and enjoy while warm! Makes about 2.5 dozen.