Avo-PB Criss-Cross Cookies

Christmas is a very traditional time for my family. One of the things I know I can expect is that even the day after Thanksgiving, Christmas music will fill the air no matter where I happen to be. I also know that some time in the first week of December, my sister and I will be helping my Dad get all the decorations and wrapping paper out of the attic. The tree is going up, ribbon is flying, and we’ll sooner or later be planning our trip to Peddler’s Village. Still, probably one of our closest held traditions is making cookies.

Usually, we start our cookie-baking on the evening of December 1st, and we continue so every night up until Christmas Eve. We pound out hundreds, if not thousands of cookies ranging from the classic peanut butter criss-cross to jam thumbprints or any other new recipes my Mom decides to try out. And when we have a pretty good store of cookies, we make a whole bunch of cookie plates to give to family and friends.

I’m sure we’ll probably be doing the whole cookie-baking thing around Christmas for as long as we live, because we love the tradition. And as much as I do, I suppose I’ll carry on the tradition with more of a vegan flair. But hey, who said vegan cookies can’t be awesome too?

Avo-PB Criss-Cross Cookies (2)And of course, you know me; I had to get something green in there. Avocado is quite the clever replacement for butter. And these cookies are still chewy, still peanut-buttery, and still delicious.

And, still traditional (in their own way) 🙂


Avo-PB Criss-Cross Cookies

Makes about 3 Dozen Cookies



1 ½ cups whole wheat flour

¾ tsp baking powder

1 tsp baking soda

½ tsp salt

2/3 cup agave nectar

3 small avocadoes

1 ¾ cup peanut butter

Egg replacer equivalent of two eggs

1 tsp vanilla extract


Preheat oven to 350 F. Sift the flour, powder, soda and salt into a small bowl. Set aside.

In a stationary mixer, blend agave, avocado, peanut butter, egg replacer and vanilla on high until mixture is smooth and almost no avocado lumps remain. Set mixer to low and add flour mixture ¼ cup at a time until all flour is gone and dough starts to form.

Roll dough into balls about 1 inch in diameter and place on a cookie sheet. Use a fork to do the traditional criss-cross on top of each cookie, wetting the fork every so often so it doesn’t stick to the dough. Bake cookies for 15 minutes, until golden brown. Transfer cookies to a paper bag (laid flat) or a cooling rack lined with paper towels, and let cool.



So, what’s your favorite Christmas tradition? Share it in the comments 🙂



  1. It sounds like a very Merry atmosphere in your family for the holidays!!! Your cookie baking schedule sounds like you’ve got a glorious cookie “factory” going! Plus Christmas music is a must!
    Your recipe as usual looks scrumptious!

    Liked by 1 person

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