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SPRINGTIME HUMMINGBIRD COOKIES

Introduction


Cookie Recipe


As someone who was recently diagnosed with Mast Cell Activation Syndrome, you can imagine how hard it is now to suddenly become ill to foods I have eaten over the last almost thirty years of my life. While my journey to wellness after being diagnosed with mast cell activation syndrome certainly wasn't easy, it lead me to create each and every one of these recipes featured on damn good thyme.


From personal experience and by connecting with others, I've learned the biggest thing that prevents individuals from either following an AIP or Paleo diet or maintaining the diet, is because they believe they either one, will not be able to enjoy the same foods as others, or two cannot give up their favorite foods, snacks and treats.


Well on this blog we break stereotypes be proving that you can still eat your favorite treats while maintaining a low sugar, gluten and dairy free diet, and if you're looking for a new spring treat, I have the perfect one for you today, its a remake of an apparently very traditional dessert, that I never heard of- hummingbird cake.


Hummingbird cake is a spring time cake filled with pineapple and bananas and topped with pecans and cream cheese. All of that sounds absolutely delicious, but to keep this recipe low in sugar, gluten and dairy free, as well as original, we put a spin on it, and made these hummingbird cookies!


These cookies are made with almond flour, maple syrup and just the right amount of fruit for sweetness. Rather than topping the cookies with cream cheese, I topped the cookies with a seedy mixture that you may recognize from my stuffed pears recipe!


Cookies

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Ingredients

For the cookie:

  • 1 Egg

  • 1 Banana

  • 1 16 oz. can of pineapple chunks

  • 1/4 cup Honey, raw (or maple syrup)

  • 2 cups Almond flour + 1/4 cup separated

  • 1 tsp Baking soda

  • 1/4 tsp Pink Himalayan salt

  • 1 tsp Vanilla extract

  • 1/4 cup Coconut oil

For the topping:

  • 1/4 cup raw walnuts

  • 1/4 cup raw pecans

  • 1/4 cup almond flour

  • 2 tablespoons ground flaxseed

  • 2 tablespoons unsweetened coconut flakes

  • 1/4 teaspoon ground, cinnamon, plus more for sprinkling

Ingredient Substitutions

Eggs: I have not attempted to use a gelatin egg in this recipe before, if you try using a gelatin egg or a flax egg please let me know in the comments how it turns out!

Honey: The honey is used to sweeten the cookies. It can certainly be substituted for maple syrup.


How to Make the Hummingbird Cookies :

1. Preheat the Oven: Preheat the Oven to 350°F, and lightly spray a cookie sheet with coconut oil, or cover with parchment paper. 

2. Combine the Dry Ingredients:  In a large bowl, combine the two cups of almond flour, and the rest of the dry ingredients.

3. Combine the Wet Ingredients: In a small bowl, microwave safe bowl, microwave the coconut oil for about 20 seconds to bring it to a liquid consistency. Transfer to a small bowl. Add all of the wet ingredients, along with the egg the small bowl and whisk together. Reserving the fruit for after refrigeration (step 5)

4. Combine the Wet and Dry Ingredients: Add the wet ingredients to the bowl with the dry ingredients and whisk them together.

5. Refrigerate the Dough: Cover the bowl and refrigerate the dough for 20 minutes.

6. Make the Topping: In a food processor, pulse together the walnuts, pecans, 1/4 cup almond flour, ground flaxseed, coconut, and cinnamon a few times to create a mixture with a rough, crumbly texture.

7. Fold in the Fruit: To the chilled dough, add the roughly chopped bananas, and pineapple. Carefully fold in the fruit but make sure to not overwork the bananas as the dough will become too mushy.

8. Bake the Cookies:   Place the cookies two inches from each other on the cookie sheet. Bake the cookies for 10-12 minutes.

9.Let Cool: Let the cookies set on the sheet to cool for 10 minutes before transferring them to a rack to cool completely. Once cooled, enjoy!


Frequently Asked Questions

What ingredients can I substitute?
I don't recommend substituting any ingredients in this recipe.

Is this recipe AIP Compliant?

This recipe is not aip compliant, however, you can swap the almond flour in the cookies with tigernut flour. Additionally, if you have reintroduced eggs back into your diet, then by all means use the eggs, however, I would opt to use the gelatin egg. Lastly, for the topping, opt to swap the almond flour mixture for a tigernut based crumb with crushed tigernuts and coconut.

Storage Instructions

Preparing in advance: Many people prefer to create a few batches of this recipe, and freeze the dough until ready to use.

Cooling: Allow the cookies to cool completely on a wire rack before attempting to store them. Placing warm cookies in a container can create condensation, leading to sogginess.

Airtight Container: Store cookies in an airtight container to prevent them from becoming stale and to maintain their texture. You can use plastic containers, cookie tins, or resealable plastic bags. Separate layers with parchment paper to prevent cookies from sticking together. These are my favorite airtight storage containers.

Room Temperature: Most cookies can be stored at room temperature for a few days to a week, depending on their ingredients. Keep them in a cool, dry place away from direct sunlight and heat sources. However, avoid storing cookies with different flavors together, as they can transfer their aromas. These are my favorite airtight storage containers.

Freezing: Cookies freeze well and can be stored for an extended period. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or airtight container, separating layers with parchment paper to prevent sticking. These are my favorite freezer safe bags. Thaw frozen cookies at room temperature or in the refrigerator.

Avoid Moisture: Moisture can make cookies lose their crispiness. Store cookies in a dry environment and avoid storing them with high-moisture items.

Labeling: If you're freezing cookies or storing them for an extended period, label the container with the date of preparation. These are the labels I use to label my containers. This helps you keep track of their freshness and ensures you use them within a reasonable time frame.



Full Recipe:



Cookie Recipe



If you liked this recipe, make sure to check these out:



 

 

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Hi, I'm Amanda, founder of Damngoodthyme. I'm so glad to have you here!

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