Avocado-Lime Cookies

Avocado-Lime Cookies

Avocado and lime is such a great flavor combination that I thought about what it would be like in a nice tea type of cookie. I searched and found a recipe that I like and adapted it, mainly because I’m impatient and didn’t want to take the time to figure out the measurement conversions. I feel like I’ve already been brushing up on my math skills helping my kids with homework.

I used a Reed Avocado that I received from @MimiDelanoHoltz she gave me some wonderful California Avocados when we met for lunch last week. I couldn’t wait to use them in a fun recipe. They were so large they looked like grapefruit! She said she had just picked them and that they would be ripe in about a week, she was right. I have been enjoying them so much. Since they were so large I only needed 1/2 of the avocado. Mimi’s family has 100-acre avocado ranch nearby and they ship their avocados so if you would like some wonderful avocados to be sure to check out their site California Avocados Direct, they even ship these beauties!


Avocado-Lime Cookies Recipe 

3/4 cup ripe California Avocado

1/2 cup butter

4 oz. cream cheese

1 cup powdered sugar

2 Tablespoons fresh lime juice

1 tsp vanilla

2 cups flour

1/2 teaspoons baking powder

Mix avocado, butter, cream cheese, and sugar until smooth.  Add lime, vanilla, baking powder, and flour blend thoroughly. Place in piping bag fitted with a 1M or 2D tip. (star shape) pipe cookies on parchment lined cookie sheet. Bake at 375 degrees for 12-15 minutes.

I swirled some of the cookies into rose shapes with the 2D tip.


Salty and Sweet?

I even salted some with coarse salt and LOVED them.

I like my margaritas salted and found out I like my Avocado-Lime Cookies salted too.

It was like the salt on a pretzel. A nice compliment. I salted them when they were right out of the oven, so the salt stuck to them. If you like your treats with a salty flair, give it a try.



I adapted this recipe from Anncoo Journal












  1. What beautiful cookies, Diane! Thanks for posting the recipe, and thank you for the shout out for California Avocados Direct! It was great to meet you at BlogHer’11 and then have a chance to visit over lunch. Hoping to see you again soon!

    1. The cookies in the top photo were crunchier than the rose shaped cookies, because they were more brown, the rose shaped cookies were soft and chewy,

  2. These are so beautiful and so unusual. I think I would like the avocado better in cookies than in the ice cream I made. Joni

  3. These sound delightful and so unique; I love the combination of sweet and savory, and avocado and lime were made for each other.

  4. My mouth was absolutely salivating with the smores cobbler, but these, these look so lovely, and like they’d have a really unique taste. Always love your recipes, and know that if you ever want to contribute to Tip Junkie, we’d love to have you.

  5. I made the dough and doubled it but I found that the dough was a little too thick to run through a piping bag so I added a little more lime and some water to thin it down to more of a frosting consistency. I also topped my rosettes with coconut. I will be tweaking with it a bit to get it to a consistency and flavor I like!

  6. Omg. My hand is so sore from squeezing! Hope the cookies turn out ok. I added a little bit of lime zest, too.

  7. I would love to try making these cookies, but I had had bad experiences with avocado turning terribly bitter after baking. I guess I need a little assurance that the avocado taste fine in these cookies? Sorry I don’t mean to doubt your recipes. It’s just that I can’t forget the very bad tastes of avocado bagels or avocado cake I made where avocado is mixed in the dough or batter and baked. Thank you.

    1. I thought the taste was smooth and not bitter at all. Avocados typically don’t have a bitter if they are ripe. And if it’s just a matter of taste, maybe you don’t prefer avocado in items (which is totally possible) I love avocados and use them in many recipes without having an off-flavor. Be sure you’re using avocados that taste great to begin with and are ripe. Also, some varieties of avocados do taste different. I most often use California Haas Avocados for the best flavor.

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