Using a food processor or mixer thoroughly process the persimmon pulp, butter, baking soda and sugar until well blended and creamy. Add the whole egg, beat well.

In another bowl sift flour with spices, then add the nuts and dates blending by hand. Add the processed pulp and mix well.

Drop by teaspoonfuls onto a greased baking sheet. Space mounds 1" apart. (They remain mounded and do not overly spread when baked).

Bake for 15-20 minutes until golden brown. Cool on racks.

Melt chocolate chips in a plastic squeeze bottle that is placed in hot water. When melted drizzle the chocolate over the cookies or dip one half of each cookie into melted chocolate.