Cut off the top of each persimmon and remove the tiny core in the center.

Scoop out the pulp of each persimmon and place in the bowl of a food processor.

Process until smooth and reserve one cup of pulp for the cookies (you may have a bit left over).

Position the oven racks to the upper and lower thirds of the oven. Preheat the oven to 350 degrees and line (2) large baking sheets with parchment paper.

Place the butter, coconut sugar and orange zest in a large bowl and beat at medium speed until light and fluffy.

Add the egg, beating on low speed until incorporated. The batter will appear slightly curdled.

Add the persimmon pulp and vanilla, and beat on medium until combined

Add the flour, baking soda, cinnamon and salt, and beat on low speed just until incorporated.

Fold in the oats, cranberries and pecans until well combined.

Using a 1 1/2" cookie scoop, scoop the dough out onto the prepared baking sheets about 2" apart, then flatten each cookie to about 1/2" thickness as they will not spread.

Bake for 12-15 minutes or until set, rotating the pans halfway through the baking time. Remove from heat and cool completely on wire racks. Enjoy!