After having such a success with our double chocolate avocado cookies, I decided to make another avocado based cookie. These cookies were inspired by Japanese melon pan and I chose to use an avocado base because I thought that it would give the cookies a nice green colour to make them look more like honeydew melons. Like typical melon pan, these cookies have the signature criss-cross pattern on top and are dipped in sugar before being baked in the oven. Speaking of ovens and baking, these cookies are baked at 325F to start and then the temperature is reduced to 300F to give the cookies a nice crunchy layer on the outside while keeping the inside layer soft! (:
Ingredients (makes 8):
1 avocado
3 tablespoon oil
3 tablespoons sugar
1 cup flour
1/4 teaspoon salt
sugar for topping
Steps to deliciousness:
1. Combine all the ingredients into a food processor, and blend everything until it forms a dough. If you don’t have one, mash the avocado until it’s creamy and then stir in the rest of the ingredients.
2. Divide the dough into 10 pieces and roll them into balls. Using a butter knife, make a criss-cross pattern on the top of each cookie. Dip the tops of each cookie in sugar before transferring them onto a baking sheet (these cookies won’t rise so it’s okay if they’re closer together).
3. Bake the cookies for 10 minutes at 325F. Then lower the temperature to 300F for the remaining 10 minutes.
