- 1 teaspoon baking soda
- 4 very ripe persimmons, peeled and pureed
- 2 cups whole wheat flour
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup margarine
- 1/2 cup honey
- 1/2 cup agave nectar
- 1/4 cup applesauce
- 1 cup chopped dates
- 1 cup chopped pecans
- 1/4 teaspoon lemon zest
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Stir baking soda into the persimmon puree in a small bowl; set aside.
- Mix flour, cinnamon, nutmeg, cloves, and salt together in a bowl.
- 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.
- Drop cookie dough by the spoonful onto the prepared baking sheets.
- 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.