Vegan Persimmon-Banana Cookies With Dark Rum Icing

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

Directions

1. 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

   2. Cream butter and sugar in mixer.

3. 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

   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

   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

   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.