• 1 c. persimmon pulp
• 3/4 c. almond or cashew butter
• 1/2 c. real maple syrup or honey
• 1/2 c. date sugar or soft dates
• 1 tsp. vanilla
• 1 egg equivalent of Ener-G Egg Replacer
• 2 tbsp. Ener-G Baking Powder
• 2 c. whole wheat PASTRY flour
• 1 tsp. salt
• 1/2 tsp. allspice
• 1 c. chopped nuts
• 1 c. raisins (opt.)

These seasonal cookies can be enjoyed any time by substituting canned pumpkin for the persimmon pulp.

1. Place persimmon pulp, nut butter, honey, date sugar, vanilla and egg replacer in blender to mix well.
2. In a large bowl, sift the dry ingredients together. Add the liquid ingredients from the blender, stirring just until well mixed. Stir in nuts and raisins.
3. Drop by teaspoonfuls onto a sprayed cookie sheet.
4. Bake 350° for 15 minutes.

NOTE: If using canned pumpkin, additional liquid is needed. Add about 1/3 cup water to blender mix.