Persimmon Oatmeal Cookies
1/2 Cup All Purpose Flour
1/2 Cup Whole Pastry Flour
1 Teaspoon 5-Spice Powder
1/4 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Cup Old-Fashioned Rolled Oats
1 Tablespoon Whole Flaxseeds, Ground
3/4 Cup Persimmon Puree
3/4 Cup Granulated Sugar
1/4 Cup Olive Oil
1/2 Teaspoon Vanilla Extract
1/4 Cup Toasted, Chopped Walnuts or Pecans
1 Cup Confectioner's Sugar
2 Tablespoons Persimmon Puree
Preheat your oven to 375 degrees and line a sheet pan with a silpat or piece of parchment paper.
In a large bowl, whisk together both flours, 5-spice, baking powder, salt, and ground flaxseeds, mixing thoroughly to combine the dry goods. In a separate bowl, stir the persimmon puree, sugar, oil, and vanilla together until smooth. Pour the wet goods into the bowl of dry, mixing with a wide spatula just until the batter begins to come together, being careful not to overwork it. Add in the walnuts, folding to distribute them evenly throughout.
Use a medium cookie scoop or two large spoons to drop between 1 1/2 - 2 tablespoons of batter per cookie on the prepared sheet. Allow at least an inch of space between the cookies, to allow room for them to spread. Pat the mounds down with lightly moistened fingers if they're particularly heaped up in the centers.
Bake for 11 - 14 minutes, until golden around the edges and just barely set in the centers. Remove the silpat from the hot baking sheet, and let the cookies cool completely before preparing the icing.
For the icing, simply whisk together the confectioner's sugar and persimmon puree until smooth. Drizzle generously over the tops of the cookies, and let air-dry for at least 12 hours to achieve a hard finish. Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 2 weeks.
Makes About 1 Dozen Cookies