We recently found a hummingbird nest in our backyard and have been enjoying watching the hummingbirds grow up. They have inspired me to make a hummingbird cookie! I took the flavors of hummingbird cake and turned it into a cookie.
Banana was the overwhelming flavor, so next time I will add more pineapple juice and perhaps even chunks of pineapple for a truer hummingbird cookie. Like a hummingbird, this cookie was light and airy and very much like a muffin top. Young children would absolutely love this cookie for its softness and light flavor.
1 1/4 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup margarine, softened
1/2 cup brown sugar
1/2 cup white sugar
3/4 tsp vanilla extract
1 banana, mashed
1/4 cup pineapple juice
Preheat oven 350 degrees. Line baking sheet with parchment paper.
In a small bowl, mix flour, baking soda, and salt and set aside.
Cream butter and sugars until light and fluffy.Add in egg and vanilla and beat. Mix in banana and pineapple juice.
Gradually mix in the flour mixture.
Drop spoonfuls of dough on to the cookie sheets.
Bake for 12-15 minutes. Cool for 5 minutes on the baking sheet before transferring to a wire rack.