1/2 cup cane sugar
1/2 cup coconut sugar
1 cup persimmon pulp, puréed (3-4 very ripe and soft Hachiya persimmons)
2 cups whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon fine grain sea salt
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/3 cup old fashioned oats
1/2 cup raisins
1/4 cup roughly chopped walnuts
Using the paddle attachment on your mixer, cream the butter and sugars together until light and fluffy. Add the egg and mix on medium speed until combined. Add persimmon pulp purée and mix until combined.
In a separate bowl, sift together the dry ingredients: flour, baking soda, salt, and spices. Slowly add the dry ingredients to the mixer, mixing until just combined.
Fold in the oats, raisins, and walnuts. Lightly grease a sheet pan, and drop the cookies by the tablespoon onto the pan. They do not spread while baking, so you can place them fairly close together.
Bake at 325F until somewhat firm and golden brown, 14-16 minutes.