Hummingbird Breakfast Cookies
Made with banana, pineapple, coconut, pecans, and whole grains, these Hummingbird Breakfast Cookies are a naturally sweet and satisfying way to start your day!
Ingredients
- ¼ cup butter, softened
- ⅓ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp pure vanilla extract
- ½ tsp ground cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp ground nutmeg
- 1 pinch ground allspice
- 1 medium ripe banana, mashed
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup all-purpose flour
- ½ cup whole wheat flour
- 1½ cup oats (I used quick oats)
- ½ cup pecans, chopped to small chips
- ½ + ⅔ cup unsweetened, flaked coconut
- ⅓ cup crushed pineapple, drained
Instructions
- Preheat your oven to 350° and line a baking sheet with parchment or a silicone liner.
- In the bowl of a stand mixer, cream together the butter and sugar at medium-high speed until fluffy, about 2 minutes. Scrape down the sides of the bowl and then add the egg and beat an additional 2 minutes.
- Now add the vanilla, spices, and banana and mix on low speed until well incorporated. Sprinkle in the baking soda, salt, and flours and mix until just combined.
- Add in the oats, pecans, ½ cup coconut, and crushed pineapple and mix well. At this point, assess the stickiness of your dough. If it seems too sticky to handle, pop the dough in the fridge for a half hour to firm things up a bit. Otherwise, it's time to roll those cookies!
- With two small spoons or a small cookie dough scoop, begin to make balls of cookie dough about the size of a walnut. Gently roll them in the remaining flaked coconut, if desired. Place on a lined cookie sheet a couple inches apart and bake in your preheated oven for 9-11 minutes. The dough will look set and both the coconut and bottoms will be starting to turn a beautiful golden brown when done. Note: If you like a larger cookie, use a ¼ cup to scoop the cookie dough. Shape into flattened discs about ½" to ¾" thick, press into the coconut, and bake an additional minute--approximately 10-12 minutes total.
- Once your cookies are done, transfer them to a cooling rack and allow to cool for at least 10-15 minutes before eating (if you can wait that long!). These store very well for several days if kept in an airtight container.
- Hot tip: This cookie dough freezes beautifully! Simply shape your cookie dough balls, place on a small baking sheet, and freeze. Transfer your dough balls into a labelled zip-lock bag and store in the freezer until you're ready for an easy breakfast! Just grab the number you need, press in flaked coconut (if desired), and add 1 additional minute to your baking time, for a total of 10-12 minutes for the smaller sized cookie.
Notes
Nutrition information per serving (2 small cookies or 1 larger cookie): 192 calories, 12 g total fat, 6 g saturated fat, 22 g carbohydrate, 2 g fiber, 4 g protein