Gluten-Free, Vegan, Serves 30

• 1/2 cup Vegan Butter
• 3/4 cup Coconut Sugar
• 1 cup Pureed Persimmons
• 1/4 cup Brown Sugar
• 1 cup Coconut Flour
• 1/2 tsp Baking Soda
• 1 cup Almond Flour
• 1/2 tsp Sea Salt
• 1/4 cup Vegan Greek Yogurt
• 1/8 tsp Allspice
• 1/4 tsp Nutmeg
• 1/3 Cup Gluten-Free Oats
• 1/4 tsp Ginger
• 1/2 cup Dried Cranberries
• 1/4 cup Dark Chocolate Vegan Chips
• 1/2 cup Pecans Chopped

Directions:

Preheat the oven o 325 degrees F. Cream together the sugar and butter. Add in the yogurt and mix until combined. Once combined, blend in the puree and combine. In another bowl, sift together all dry ingredients and mix well. Once combined, slowly add dry ingredients into the wet mixture while adding in. Add nuts, oats, cranberries, and chips gently. Pretreat cooking sheets with a non-stick preventative of choice. Portion out 1 1/4 Tbsp of dough onto the sheet 2 inches apart. Bake the cookies one tray at a time until golden brown around the edges. It should take about 14-16 minutes depending on your oven. Allow to cool on sheet for 5 minutes and transfer to a cooling rack to cool completely.