No actual hummingbirds were hurt in the making of this recipe. Instead, this moist and chewy breakfast cookie is packed full of delicious, healthy and some unexpected ingredients. Pineapple, coconut,banana and shredded carrot are the main players here with barley flour, oats, flax and pecans rounding out the roster. This recipe makes a large batch which is easily frozen and perfect to grab and go. Throw a couple in your purse and you have a delicious and filling option for satiating hunger throughout the day.
2 cups barley flour
1 cup large flake oats
1/3 cup ground flax seed
1 tsp baking powder
1 tbsp cinnamon
½ tsp salt
1 ripe banana
1 tsp vanilla extract
¼ cup canola oil
1/3 cup plain yogurt
1 cup crushed pineapple (juice drained)
1 cup finely grated carrot
¾ cups brown sugar
1 tbsp lemon zest
1 cup toasted pecan pieces
½ cup unsweetened shredded coconut
¼ cup icing sugar
2 tsp lemon juice
1 tsp lemon zest
Preheat oven to 350F
Add the barley flour, oats, ground flax seed, baking powder, cinnamon and salt into a large mixing bowl and stir to combine.
In another bowl, stir together the egg, banana, vanilla, canola oil, yogurt, pineapple, carrot, brown sugar and lemon zest together.
Stir the wet ingredients into the dry then fold in the pecans, and shredded coconut.
Line a cookie sheet with parchment paper and scoop roughly a 2 tbsp amount of batter on to your cookie sheet for each cookie. A medium sized cookie scoop works best if you have one.
Place in the oven and cook for 12min then rotate your pan and cook for another 10min
Remove from the oven and cool on a cookie rack.
If making the glaze, mix together the icing sugar, lemon juice and zest.
Dip the top of each cookie in the glaze.