Preheat the oven to 350 F. Line two sheet pans with parchment papers. To toast the nuts, spread them on a sheet pan and place in the oven for 10 minutes. Let cool just until safe to handle. Using a folded towel, rub the nuts to remove the skins. If any nuts refuse to give up their skins, put them back in the oven for 5 minutes longer and try again. Rub off the skins, the coarsely chop. Discard the skins.
In a large bowl, mix the flours, baking soda and salt. In a cup, stir the non-dairy milk and flax seeds and let stand for five minutes to thicken. In a medium bowl, stir the persimmon pulp, maple, sugar, coconut oil and vanilla. Stir the flax mixture into the persimmon mixture, then stir into the flour mixture.
Fold in the hazelnuts.
Use a tablespoon to scoop heaping two tablespoon-sized portions of dough and place them an inch apart on the pans. Flatten slightly to make thick disks. They will not spread. Bake 10 minutes, then reverse the position of the pans and bake for 6 minutes more. The cookies will look dry and the bottoms will be golden.
Transfer the cookies to racks to cool completely.
Once the cookies are cool, stir the organic powdered sugar with 1 tablespoon of pomegranate juice. You'll need a few more teaspoons to make the glaze fluid enough to drizzle. Drizzle the cookies and let them dry on the rack, then transfer to an airtight container. Keeps at room temperature for a week.