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Avocado (Persea americana) is a potential superfood originating from Mexico and Central America which contains an abundance of phytosterols and phytostanols, phenolics and polyphenolic compounds, carotenoids, minerals, vitamins, seven-carbon sugars, and fatty acids, tocopherols, and alkaloids. Lactobacillus paracasei (L. casei) has health beneficial effects ranging from atopic dermatitis, cancer, potentially allergic disease, obesity, to diarrhea. This research aims to process and determine the functional cookies formula from fermented avocado juice with the highest vitamin C and antioxidant activity. There were 3 variations of the formulation based on avocado and CO2-free water. The variations were as follow: S1 = 1:0.5; S2 = 2:1, and S3 = 3:2. All samples were inoculated with Lactobacillus paracasei 5% b/v for 14 days under anaerobic conditions. The amount of Vitamin C (mg/100g) analysis from 3 samples of cookies using the Titration Iodometric Method, while the antioxidant activity was determined with 2.2-diphenyl-1- picrylhydrazyl (DPPH). The results of vitamin C and antioxidant activity in each sample of cookies were as follow: S1 with 90.65mg/100g and 25.99% antioxidant activity, S2 with 91.49mg/100g and 26.64% of antioxidant activity, and S3 with 100.23mg/100g and 31.56% antioxidant activity. The formulation of cookie samples containing the highest vitamin C was S3. There was a significant difference (P <0.05) which determined the vitamin C level between the sample formulations.