Hummingbird breakfast cookies

By Andrea Buckett
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Cute little cookies that are as sweet as their name. 

SERVES
6
 TO
7
TOTAL TIME

Ingredients

  • 2 cups barley flour
  • 1 cup large flake oats
  • 1/3 cup ground flax seed
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1/2 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup canola oil
  • 1/2 cup plain yogurt
  • 1 cup crushed pineapple (juice drained)
  • 1 cup finely grated carrot
  • 3/4 cups brown sugar
  • 1 cup toasted pecan pieces
  • 1/2 cup unsweetened medium shredded coconut

For the glaze:

  • 1/4 cup icing sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest

Directions

  1. Preheat oven to 350F
  2. Add the barley flour, oats, ground flax seed, baking powder, cinnamon and salt into a large mixing bowl and stir to combine.
  3. In another bowl, stir together the egg, vanilla, canola oil, yogurt, pineapple, carrot and brown sugar together.
  4. Stir the wet ingredients into the dry then fold in the pecans and shredded coconut.
  5. Line a cookie sheet with parchment paper and scoop roughly a two tablespoon amount of batter on to your cookie sheet for each cookie. A medium sized cookie scoop works best if you have one.
  6. Place in the oven and cook for 12 minutes then rotate your pan and cook for another ten minutes
  7. Remove from the oven and cool on a cookie rack.
  8. If making the glaze, mix together the icing sugar, lemon juice and zest.
  9. Dip the top of each cookie in the glaze.

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