Vegan Gluten-Free Persimmon Nut Cookies
- 1 tsp. SweetLeaf® Stevia Sweetener
- 1 cup gluten-free rolled oats
- 1/2 cup walnuts
- 2 ripe persimmons
- 1 tsp. baking soda
- 5 Tbsp. tahini
- 1/2 cup ghee or coconut oil
- 1 tsp. cinnamon
- 2 handfuls of raisins
Blend the oats into a coarse flour. Transfer to a bowl.
Slightly toast walnuts in hard, anodized cookware to prevent sticking. When fragrant, blend them roughly. Add blended nuts to the flour. Add baking soda and cinnamon and stir well.
Blend persimmons with tahini and pour the mixture into the flour. Add SweetLeaf® Stevia Sweetener and stir everything well. Finally, add oil and raisins and stir until sticky and a soft cookie dough consistency.
Form equal-sized cookies as thick as you like. Place them on a baking pan lined with parchment paper and bake for 15-17 minutes, depending on thickness. When they start to brown, remove and let cool.
Serving size is 1 cookie
Recipe and photo courtesy of Tiffany Watts of Dilesia.