Vegan Persimmon-banana Cookies With Dark Rum Icing

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 2 ripe persimmons
• 2 ripe bananas
• 1 teaspoon baking soda
• 1/2 cup vegetable butter (margarine)
• 3/4 cup sugar
• 1 1/2 teaspoons nrg egg substitute
• 2 tablespoons warm water
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon clove
• 1/2 teaspoon dried ginger
• 1/2 teaspoon salt
• 1 cup chopped walnuts
• 1 teaspoon vanilla extract

Recipe

• 1 1. in a blender, place chopped persimmons and bananas with 1 tsp vanilla extract. blend until smooth. add 1 tsp baking soda. blend in briefly.
• 2 2. cream butter and sugar in mixer.
• 3 3. blend 1.5 tsp nrg egg replacer with 2 tsp warm water. when smooth, add to creamed butter and sugar. whip butter, sugar, nrg egg replacer mixture until smooth.
• 4 4. add dry ingredients (except nuts) and fruit puree to butter, sugar, nrg egg replacer mixture. mix. fold in chopped walnuts by hand.
• 5 5. preheat oven to 350f (or 330f for convection ovens). place foil on cookie tray and butter surface lightly with the end of a stick of butter. add dollops of cookie batter to tray with enough room between so they don't combine. bake for 12 minutes remove to cooling tray.
• 6 6. optional: drizzle cookies with an icing made by combing confectioner's sugar with just enough dark rum to create a thick paste. dribble over surface of cookies.