Minty Avocado Christmas Cookies

Total Time Prep: 20 min. Bake: 10 min./batch + cooling
Yield 7 dozen
Test Kitchen Approved
Best known in the Southwest, avocado cookies are becoming more popular now that avocados are available year-round. These minty cookies are tasty, especially during the holidays. —Pat Dazis, Charlotte, North Carolina

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup pureed avocado (about 2 small avocados)
  • 1/2 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1-1/2 teaspoons mint extract
  • 1 cup semisweet chocolate chips
  • 1 package (10 ounces) Andes creme de menthe baking chips
  • 2 drops green food coloring, optional

Directions

  1. Preheat oven to 350°. In large bowl, sift flour, baking powder, baking soda and salt; set aside.
  2. In another large bowl, cream avocado, butter and sugars. Add eggs and mint extract. Gradually add flour mixture to creamed mixture, beating well; stir in semisweet and Andes chips. Add green food coloring if desired.
  3. Drop by tablespoonfuls on parchment-lined baking sheets. Bake until edges start to brown, 10-12 minutes. Cool on pans 2 minutes, remove to wire racks to cool completely.

Nutrition Facts

1 cookie: 72 calories, 3g fat (2g saturated fat), 7mg cholesterol, 46mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 1g protein.

Best known in the Southwest, avocado cookies are becoming more popular now that avocados are available year-round. These minty cookies are tasty, especially during the holidays. —Pat Dazis, Charlotte, North Carolina
Recipe Creator

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