Preheat the oven to 375°F.
Combine the persimmon pulp, sugar, Zsweet, 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 baking powder in a separate medium bowl. Add to the persimmon mixture and mix well. Fold in the walnuts and raisins.
Drop the batter by the teaspoonful 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 over bake.
Cool on the baking sheets for 10 minutes then transfer to a rack to cool completely.