Preheat the oven to 375°F
Combine the persimmon pulp, sugar, organic sugar, butter, and coconut oil in a blender and process until well blended but not frothy.
Pour into a medium bowl. Slowly whisk in the eggs and egg whites.
Stir together the flour, baking powder, cinnamon, and nutmeg and in a separate medium bowl.
Add to the persimmon mixture and mix well. Fold in the walnuts and raisins.
Drop the batter using a small ice cream scooper or a tablespoon. about 1 inch apart onto an ungreased baking sheet. Bake until the cookies are golden brown, about 15 minutes.
The cookies should be a little soft so be careful to not overbake. Cool on the baking sheets for 10 minutes then transfer to a rack to cool completely.