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Ingredients

• ✓ persimmon puree
• rolled oat
• all-purpose flour
• toffee baking bits
• baking soda
• salt
• cinnamon
• nutmeg
• clove
• brown sugar
• butter
• egg
• vanilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Whisk oats, flour, toffee bits, baking soda, salt, cinnamon, nutmeg, and cloves together in a bowl; set aside.
3. 3 Beat brown sugar and butter together in a separate bowl with an electric mixer until creamy, 2 minutes. Beat in egg, then beat in persimmon purée and vanilla. Beat flour mixture into persimmon mixture until dough is just moistened and no streaks of flour or oats remain.
4. 4 Drop spoonfuls of dough spaced 1 1/2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until slightly browned on edges, 8 to 12 minutes. Cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

By Pamela van Bloois

Ingredients

• ✓ persimmon puree
• all-purpose flour
• baking soda
• salt
• sugar
• brown sugar
• coconut oil
• butter
• egg
• vanilla extract
• date
• rolled oat

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix flour, baking soda, and salt together in a bowl.
3. 3 Combine white sugar, brown sugar, coconut oil, and butter in a separate bowl; mix until creamy. Beat in persimmon pulp. Add eggs and vanilla extract; beat until well combined, scraping sides of the bowl occasionally.
4. 4 Stir flour mixture into persimmon mixture by hand until thoroughly combined. Add dates and oats; mix dough well.
5. 5 Drop dough by rounded teaspoonfuls onto an ungreased baking sheet, about 2 inches apart.
6. 6 Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool briefly; transfer to a wire rack to cool completely, about 10 minutes.

By Nancy Anne Morris Martin