I´m crazy about avocados and I have used avocados in my cookies and cakes before, either instead of butter or just for a different flavor.

Preheat oven to 375 F. Bake 12-15 minutes until lightly golden. Transfer them on the wire rack to cool.100 g butter

1/2 avocado, mashed

120 g cream cheese

1,5 3/4 (120 g) cup icing sugar

2 tblsp lemon juice

1 3/4 cup flour

marshmallows/chocolate chips on top – optional

Cream butter, mashed avocado, cream cheese and sugar together. Add lemon juice and beat until fluffy. I used Kitchen Aid stand mixer.

Add flour, baking soda and mix thoroughly. Fill your piping bag/cookie gun and pipe out cookies onto the prepared tray. I also added marshmallows and chocolate chips on top.

These are the nicest, softest tea cookies I have ever made. Usually I´m very generous about sharing my cookies but not these 😉

I also tested marshmallows for Elaine who left me a comment to Coffee and Cream cookie post

“Question – How did you get your marshmallows to keep their shape? I followed the directions exactly and the marshmallow melted and turned golden brown ( like you toasted it on a campfire)”

I don´t mind them turning brown, I actually like it. I rarely eat marshmallows but I always roast them when we go to the cottage, like 2-3 since they are so so sweet 🙂