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HUMMINGBIRD BREAKFAST COOKIES

Makes 36

WHAT YOU NEED:

  • 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 egg
  • 1 tsp vanilla extract
  • ¼ cup canola oil
  • 1/2 cup plain yogurt
  • 1 cup crushed pineapple (juice drained)
  • 1 cup finely grated carrot
  • ¾ cups brown sugar
  • 1 cup toasted pecan pieces
  • ½ cup unsweetened medium shredded coconut

For the glaze (optional)

  • ¼ cup icing sugar
  • 2 tsp lemon juice
  • 1 tsp lemon zest

WHAT YOU DO:

  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 2 tbsp 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 10 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.