Persimmon Date Drop Cookies

Name: Persimmon Date Drop Cookies
Total time: 40
Yield: 72
Ingredients: 2 ½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup white sugar; 1 cup brown sugar; ½ cup coconut oil; ½ cup butter; 1 cup persimmon puree; 2 eggs; 2 teaspoons vanilla extract; 2 cups unsweetened date pieces; 1 ¾ cups rolled oats

Recipe by Nancy Anne Morris Martin from allrecipes.com

Lunch,Dessert 40 Mins.

Ingredients

72 servings

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2 ½ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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1 cup white sugar
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1 cup brown sugar
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½ cup coconut oil

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½ cup butter
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1 cup persimmon puree
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2 eggs
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2 teaspoons vanilla extract
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2 cups unsweetened date pieces
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1 ¾ cups rolled oats

Instructions

Preheat oven to 375 degrees F (190 degrees C).
Mix flour, baking soda, and salt together in a bowl.
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.
Stir flour mixture into persimmon mixture by hand until thoroughly combined. Add dates and oats; mix dough well.
Drop dough by rounded teaspoonfuls onto an ungreased baking sheet, about 2 inches apart.
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.