Hummingbird Breakfast Cookies
These Hummingbird Breakfast Cookies are jam packed with bananas, pecans, pineapples, and spices - the taste of Hummingbird cake - in a gluten free, butter free, cookie fit for breakfast! Fruits and Nuts never looked this good!
Recipe type: Breakfast
Serves: 6
  • ½ cup ground oats (I used my blender to grind quick oats)
  • ½ cup rice flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 5 tbsp coconut palm sugar (or brown sugar)
  • ½ tsp cinnamon
  • ¼ tsp allspice (or pumpkin spice - or a dash of ground cloves, nutmeg, ginger)
  • ¼ cup crushed and drained pineapple (I used fresh pineapple and squeezed the juice out using a strainer and paper towels)
  • 1 tsp vanilla extract
  • ½ overly ripe banana, mashed
  • 1 egg
  • 2 tbsp coconut oil - melted
  • ¼ cup chopped pecans
  1. Preheat oven to 350ยบ F.
  2. Mix the oats, rice flour, baking powder, salt, sugar, and spices together.
  3. Then add in the pineapple, banana, vanilla, egg, coconut oil, and mix well.
  4. Then add in the pecans.
  5. The dough will be wet, so chill it for about 30 minutes to an hour.
  6. 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).
  7. Bake for 12-15 minutes.
  8. Let cool - the cookies will harden a tad bit as they cool.
  9. Enjoy for breakfast with a cup of tea or coffee.
Recipe by SoFabFood at