Tons of people like avocados. Avocados are rich and delicious and just a truly satisfying food. There are few people that you meet that don't like avocados. Then just occasionally you meet someone that loves avocados that it borders on obsession. That just might be Cassie. She could eat avocados at every meal and any recipe that features a lot of avocados she automatically wants to try it. It doesn't matter what the recipe is. I can be a breakfast, lunch or dinner...or a dessert. When we found this recipe for Avocado Cream Cheese cookies Cassie knew they were going to have to make them. The result of these cookies were a nice creamy tasting cookie with a light citrus and poppy flavors. They are a great cookie and I am sure that even people who aren't avocado enthusiasts like us will like them too. We included these yummy little treats into our holiday cookie packages this year.
Avocado Cream Cheese Cookies
Adapted from Vegan Yum Yum found via Angie's Recipes
7 T. butter, softened
1/2 avocado, mashed
5 oz. cream cheese, softened
120 g.evaporated cane juice or sucanat
2 t. lemon juice
1 T. poppy seeds
230 g. whole wheat pastry flour
1/2 t. baking soda
1) Preheat oven to 375 degrees and line cookie sheets with parchment paper.
2) In a stand mixer fitted with a paddle attachment (you can also use a hand mixer) cream together the butter, avocado, cream cheese and sugar. Add the lemon juice and the poppy seeds and continue to mix until the mixture is light and fluffy.
3) In a separate bowl whisk together the whole wheat pastry flour and the baking soda. Add the flour mixture in with the rest of the ingredients. Work in small batches adding a little at a time mixing until it is well incorporated and then adding a little more.
4) Roll the dough into 1 1/2 to 2 inch balls and place on a cookie sheet. You should be able to put them fairly close together as these cookies don't spread much. Bake them in the oven for about 13-16 minutes until they being to turn a light gold color. Let the cookies cook completely on a rack.