Ingredients

• 2 ripes persimmons , pureed
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons ground cloves
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons salt
• 1 cup white sugar
• 0.5 cups butter
• 1 large egg
• 1 cup raisins
• 1 cup chopped walnuts

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Grease cookie sheets.
2. 2 Place persimmon pulp in a small bowl; stir in baking soda until dissolved and set aside. Sift flour, cinnamon, cloves, nutmeg, and salt into a large bowl; set aside.
3. 3 Beat sugar and butter with an electric mixer in a separate large bowl until smooth. Beat in egg and persimmon mixture.
4. 4 Add flour mixture and stir until just combined. Fold in raisins and walnuts.
5. 5 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
6. 6 Bake in the preheated oven until edges are golden, about 15 minutes.
7. 7 Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Nutrition per serving