Ingredients
1/2 large avocado
1/2 cup vegan butter, room temperature
4 ounces vegan cream cheese, room temperature
zest of 1 lime
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon baking powder
coarse sea salt
Method
Sources
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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Preheat oven to 375°F. In a mixing bowl, sift together flour and baking powder. In another bowl, cream together avocado, butter, cream cheese, and powdered sugar until smooth. Mix in lime juice, lime zest and vanilla. Then slowly add in flour mixture until everything is completely incorporated. With a teaspoon, drop spoonfuls of cookie dough onto sheet pan lined with parchment paper. Smaller dollops, like kisses, will come out nice and crispy. Bake for 12 to 15 minutes, until cookies are golden around the edges. Sprinkle lightly with sea salt and enjoy!