Minty Avocado Christmas Cookies

Name: Minty Avocado Christmas Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 7 dozen
Cuisine: North America, Pacific Northwest
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

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 20 min. Bake: 10 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Pat Dazis, Charlotte, North Carolina

Tested by Margaret Knoebel

Taste of Home's Editorial Process

Updated on Mar. 30, 2023

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

Minty Avocado Cookies Tips

How can you add cocoa powder to avocado cookies?

Looking for a chocolate profile in these minty avocado Christmas cookies? Substitute 1/4 cup cocoa powder for 2 tablespoons of the flour. For the best flavor, add the cocoa powder after the eggs to bloom the chocolate. Don’t go overboard on the cocoa, or the cookies may be crumbly.

Can you use overripe avocados to make avocado cookies?

Minty avocado cookies are the perfect use for very ripe avocados, but it’s important that the avocados are still green (and not brown or bruised!) or the flavor will taste off. Here’s how to tell if an avocado is ripe.

What can you serve with minty avocado cookies?

A steamy cup of Viennese coffee is perfect to sip on when eating avocado cookies. Here are more recipes to make with avocado!

—Catherine Ward, Taste of Home Prep Kitchen Manager

TEST KITCHEN APPROVED

Minty Avocado Christmas Cookies

1 Reviews Add your review

Yield:7 dozen

Prep:20 min

Cook:10 min

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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

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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.

Tester

Margaret Knoebel

Margaret is a recipe editor/tester at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of Amer...