24 Serves
45 Mins
Preheat your oven to 190°C and line two to three baking sheets with parchment paper.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
14 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
26 mg / 1,250 mgPotassium
42 mg / 4,700 mgSodium
204 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
0 g / 28 gSugar
9 g / 50 gSaturated Fat
4 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
In a large mixing bowl, cream together the unsalted butter, mashed avocado, cream cheese, and granulated sugar until the mixture is smooth.
Add the fresh lemon juice to the mixture and beat until the batter is light and fluffy.
Gently fold in the all-purpose flour and baking soda until just incorporated, being careful not to overmix.
Transfer the cookie batter into a piping bag fitted with a star tip and pipe uniform rounds onto the prepared baking sheets.
Bake the cookies for 12 to 15 minutes, or until the edges are lightly golden.
Remove from the oven and transfer the cookies to a wire rack to cool completely before storing in an airtight container.
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