Hummingbird Breakfast Cookies
Try this Hummingbird Breakfast Cookies recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 egg
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 cup chopped pecans
- 1/2 cup ground oats (i used my blender to grind quick oats
- 1/2 cup rice flour
- 5 tbsp coconut palm sugar (or brown sugar)
- 1/4 tsp allspice (or pumpkin spice - or a dash of ground c nutmeg, ginger)
- 1/4 cup crushed and drained pineapple (i used fresh pineap
- 1/2 overly ripe banana mashed
- 2 tbsp coconut oil - melted
- Carbohydrate 16.5040091785205 g
- Cholesterol 0.544444443339853 mg
- Fat 3.65667916941088 g
- Fiber 0.999786143679334 g
- Protein 1.98703444482136 g
- Saturated Fat 0.428161944591294 g
- Serving Size 1 1 Serving (38g)
- Sodium 14.37755552656 mg
- Sugar 15.5042230348411 g
- Trans Fat 0.200680972372982 g
- Calories 108 calories
Preheat oven to 350º F.Mix the oats, rice flour, baking powder, salt, sugar, and spices together.Then add in the pineapple, banana, vanilla, egg, coconut oil, and mix well.Then add in the pecans.The dough will be wet, so chill it for about 30 minutes to an hour.Then roll dough into 6 balls, flatten tops slightly (or fully if you would rather have a flatter cookie, these cookies do not spread out much as they bake).Bake for 12-15 minutes.Let cool - the cookies will harden a tad bit as they cool.Enjoy for breakfast with a cup of tea or coffee.
