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Avocado Matcha Thumbprint Cookies with Chocolate Ganache (Egg-Free)

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

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Cute avocado cookies on a white plate
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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!

If you’re interested in other kawaii matcha dessert recipes I have like frog chia pudding and bear matcha shortbread brownies, check out this page!

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 1/8 cup alternative milk instead of 1/4 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 tbsp 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 tsp of neutral oil (canola, vegetable) at a time! The chocolate should come back together. Maaagic.

Cute avocado cookies on a white plate; one has a bite mark.

Storing the matcha thumbprint cookies

Store these cute avocado cookies in an airtight container at room temperature for up to a week! 

I really hope you enjoy this recipe. If you make these cute matcha cookies, I’d love to see them. You can tag me at #bitesbybianca / @bitesbybianca on Instagram. Enjoy! 

If you’re interested in other kawaii matcha dessert recipes I have like frog chia pudding and bear matcha shortbread brownies, check out this page!

Now, lets get to the matcha chocolate thumbprint cookies recipe!

Cute avocado cookies on a white plate

Avocado Matcha Thumbprint Cookies with Chocolate Ganache (Egg-Free)

Bites by Bianca
Adorable avocado shaped cookies flavored matcha powder and chocolate!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Chill time 30 minutes
Total Time 55 minutes
Course Dessert
Servings 12 avocado cookies

Ingredients

Dry ingredients:

  • 1 ¼ cup all-purpose flour (150g)
  • ½ tsp baking soda
  • ½ tsp salt

Wet ingredients:

  • ½ cup unsalted butter, melted and cooled (1 stick butter/8 tbsp)
  • ¼ cup granulated sugar (50g)
  • ¼ cup light or dark brown sugar, packed (50g)
  • 1 tbsp matcha powder, sifted
  • 1 tsp vanilla extract
  • 2 tbsp milk

Chocolate ganache:

  • ¼ cup chocolate chips (50g)
  • ¼ cup heavy cream (60g)

Decoration for face:

  • 4 tbsp chocolate chips, melted
  • 1 tbsp white chocolate chips, melted
  • oil-based pink or red food coloring, see steps

Instructions
 

For the cookie dough:

  • In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, baking soda, and salt.
  • In a stand mixer using the paddle attachment (can alternatively use hand mixer or whisk), mix the butter, sugars, and vanilla on medium speed until combined. Scrape bottom of bowl. Add milk and matcha powder, mixing until smooth.
  • Dump in all of the dry ingredients and mix until no dry spots remain. Cover the dough and let it rest in the fridge for 20-30 minutes. This will let the flour hydrate and let the butter cool, yielding chewier cookies.
    You can skip ahead during this time to make the chocolate ganache.
  • Preheat oven to 350°F/177°C and line two baking trays with parchment paper or silicone mats.
  • Use small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Roll into a ball and shape onto lined baking tray. Using your fingers, shape the ball of dough into a teardrop/pear (see picture in post for reference).
    Place avocados about 3-4 inches apart.
  • Bake for 10-13 minutes. Cookies should look slightly puffy and soft in the center, in addition to retaining their green color. The edges should be set/firm, slightly browned.
  • As soon as you remove the cookies from the oven, use the back of a metal teaspoon/tablespoon to create a circular indent. The ganache will later go in the indent to create the "avocado seed".
    If you want, you can also shape the edges by pushing them with rubber spatula to get a more perfect avocado shape.
  • Let cool on pan for about 5-10 minutes, then transfer to wire rack. Let cool completely.

For the chocolate ganache:

  • Microwave for 45 seconds, then mix. If the chocolate is not fully melted, microwave at 10-second intervals and mix until it is smooth.
  • Place bowl into the fridge and stir it every 10 minutes until the ganache is thick enough to pipe, about 30-45 minutes. Transfer ganache to a ziploc or piping bag and snip a medium tip.

Decorating:

  • Pipe chocolate ganache in cookie indents to create the avocado seed.
  • Use melted chocolate for the eyes, smile, and cookie outline.
  • Add oil-based red or pink food coloring to the melted white chocolate. If you don't have oil-based food coloring, then the chocolate will seize/become lumpy.
    To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again. Use this for the blush.
  • Enjoy!

Notes

  • Store cookies in an airtight container at room temperature for up to a week.
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5 from 1 vote (1 rating without comment)

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