In a medium bowl, whisk together the oat flour, sweet rice flour, tapioca starch, xanthan gum, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
Add the persimmon pulp, egg, and vanilla extract and beat until just combined.
Slowly add the dry ingredients to the wet ingredients, mixing on medium-low speed until just combined.
Add the cranberries and chopped walnuts and mix until evenly distributed.
Roll a tablespoon of cookie dough into a ball, then flatten until it is ¼ to ½-inch thick. Place on a cookie sheet lined with a silpat mat or parchment paper, 2 inches apart.
Bake for 10-12 minutes, or until the edges are just beginning to brown, but they sink when touched. Let cool on baking sheets for 3-5 minutes, then transfer to a wire rack to cool completely before frosting.
Frost with vanilla buttercream and dust with cinnamon. Store in an airtight container for up to one week.
Vanilla Buttercream Frosting
In the bowl of a stand mixer, cream butter until light and fluffy.
Slowly add the powdered sugar and beat until completely combined.
Add the vanilla extract and beat to combine.
Add the heavy whipping cream and beat until smooth and creamy.
Notes
*Puree the inside pulp of 2-3 extra ripe hachiya persimmons with the juice of half a lemon until smooth[br]**I make my own oat flour by putting gluten-free rolled oats in the food processor or blender.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.