In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream the softened butter and sugar together until light and fluffy (about 2-3 minutes).

Add the egg and vanilla extract to the butter mixture, beating until well combined.

Add the green gel food coloring until you reach a vibrant avocado green color.

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.

Cover the dough and chill in the refrigerator for at least 1 hour.

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Scoop 1.5 tablespoons of dough, roll into a ball, then pinch one side to create a teardrop/avocado shape. Place on baking sheet and flatten slightly.

Bake for 10-12 minutes until edges are set but not browned.

Let cookies cool on the pan for exactly 1 minute, then gently press a cold, unwrapped chocolate truffle into the wide bottom half of each cookie.

Transfer completely cooled cookies to a wire rack. Melt the dark chocolate chips, place in a piping bag with a tiny hole, and pipe on two eyes and a smile.