CTV Recipes
Search Recipes
Hummingbird breakfast cookies
Cute little cookies that are as sweet as their name.
SERVES
6
TO
7
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
- 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, vanilla, canola oil, yogurt, pineapple, carrot and brown sugar 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 two tablespoon 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 12 minutes then rotate your pan and cook for another ten minutes
- 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.
.jpeg)
