Adorable avocado shaped thumbprint cookies! They are flavored with matcha powder, filled with chocolate ganache, and decorated using melted chocolates.

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In the past, I've made froggie matcha thumbprint cookies filled with strawberry ganache and ube white chocolate thumbprint cookies. Now, I'm back with a third thumbprint cookie recipe, which I shaped into these adorable avocados!

The main difference between this recipe and the froggie thumbprints is that the froggie one is shortbread-based. These avocados are matcha sugar cookies! This means the dough is sweeter and spreads more when baked in the oven.

In addition, these avocado cookies are filled with milk chocolate ganache instead of strawberry ganache. However, both are easy matcha cookie recipes that are very fun to make, especially for beginner bakers!

Avocado cookies on a wire rack. They are decorated with melted chocolate.

FAQ

Can I make them gluten-free?

Yes! I recommend using a high quality 1:1 gluten-free flour, like King Arthur or Bob’s Red Mill.

Can I make them vegan?

Yes, you can!

Instead of regular butter, you can swap in high quality vegan butter made for baking. Make sure to use a good brand—some brands are very high in water content and melt at lower temperatures, yielding very flat cookies. I recommend brands like Miyokos and Country Crock.

You can replace the chocolate for a vegan brand, like Pascha chocolate, and the heavy cream with alternative milk. I just recommend using ⅛ cup alternative milk instead of ¼ cup.

And as for decorating the avocado faces, you can replace the decorating chocolate for a vegan brand, like Pascha chocolate. OR, you can try out my easy icing recipe, which is found in my teddy bear cookie recipe.

Tips for baking and decorating

Properly measure the flour

I always like to measure my ingredients with a kitchen scale for consistent, accurate results. But if you’re measuring with cups, make sure you follow this tip: gently spoon in the flour into the cup until it’s full, then scrape the excess off using the back of a knife or offset spatula.

If you scoop the cup directly into the flour bag or container, the flour may get compacted, and you will be adding in more flour than necessary. On the other hand, if your flour is clumpy, you could be adding in chunks of flour into the cup with gaps in between them, possibly adding less flour than required. These instances can cause tougher or even really flat cookies, since the proper ratio of dry:wet ingredients isn’t met.

So, for best results, use a scale. If you don’t have one, gently spoon and level the flour into your measuring cup!

Shaping the dough into avocado cookies

Filling cookie indent with chocolate ganache

For each avocado cookie, you’ll want to use a small cookie scoop, or gather about 1 ½ tablespoon of dough. Shape it into a ball, place it onto your lined baking tray, then shape into a teardrop/pear. Repeat with the remaining dough, then bake.

While the cookies are still warm, use the back of a measuring spoon to create the indent where the chocolate ganache will go later on. And if you want, you can shape the edges using a rubber spatula to create a more perfect avocado shape. Then, you can use the ganache to fill the cookie indents.

Decorating with melted chocolate

For the details, you can use a piping bag, cookie scribe, or toothpick.

Use melted milk/dark chocolate for the eyes, smile, and outline. Dye the white chocolate pink and use this for the blush.

When dying white chocolate, you’ll want to use oil-based food coloring or the chocolate will seize up and become lumpy. However, if you don’t have oil-based food coloring, you can try mixing in a teaspoon of neutral oil (canola, vegetable) at a time! The chocolate should come back together. Maaagic.