I’m not blessed with an abundance of patience. I just have a hard time waiting for things. Anyone else have this problem?
You see, the plan was to share these cookies with you later this week when it’s officially spring. They just seemed like such a lovely way to usher in the new season.
But, I couldn’t stop thinking about them, and I just couldn’t wait any longer. So, sure, it’s a couple of days shy of spring. If you don’t mind, then we’ll just go with it.
One of my favorite cakes is Hummingbird Cake. I’ve made it in both cupcake and Bundt form. I’d never thought of translating those flavors into cookie form until I came across this recipe in a recent edition of Southern Living. I knew that I’d be moving these to the top of my to-bake list.
If you aren’t familiar with the whole Hummingbird idea, it’s a wonderfully delicious combination of bananas, pineapple, cinnamon, and nuts, all topped off with cream cheese frosting. And, it is so, so good.
These cookies are a great variation on those flavors with a soft oatmeal cookie with banana and cinnamon and dried pineapple. Then, each one is topped with its own dollop of cream cheese frosting. You can dress them up a bit with toasted nuts or banana chips.
No matter the season, I encourage you to make these delicious cookies. They’re a perfectly lovely sweet treat for most any occasion. In fact, this very moment may be deemed worthy of one of these for me.
17 Comments on “Hummingbird Oatmeal Cookies”
Oh, these look delicious. I’ve never had hummingbird cake, but now I need to have that and these cookies 🙂
Never heard of these before, but oh do they sound delicious. thanks for sharing!
I’m glad you didn’t wait to share these, because Hummingbird cake is one of my favorite things ever (I made and posted Hummingbird muffins last year, and couldn’t stop thinking about them)! These cookies look like the best thing ever, and I’m pinning to try. 🙂
I’m glad tomorrow is spring but the weather is still in the 20’s & 30’s?
Hey at least it’s not snowing. <—I was afraid to type that. lol
Jennifer, you think hazelnuts would work with these? Looks like a great one. Thanks!
Yes, I think hazelnuts would be just lovely!
Yum! I am dying to try these now! I love oats and the bananas on top are so adorable! You blog is beautiful!
Happy to find you!
I’m ready to shove winter to the side in favor of eating these cookies nonstop! Love the flavors in the hummingbird sweet treats.
Several of the people I bake for have weird but aversions, so I made these with toasted coconut instead of pecans. Heavenly!
I love Hummingbird Cake, this is an amazing idea!
Can you use drained tinned pineapple instead?
Hi, Sarra. I’ve not tried it, but I think it’s worth a shot. It will likely change the texture and consistency of the cookies due to the extra moisture from the pineapple.
Trying this with chopped toasted macadamia in the batter and toasted sweetened coconut in the frosting.
Can I use white sugar rather than the brown? They look delicious
Hi, Maria. You can, although you’ll lose some flavor and softness.
Hi! How well do you think these would freeze? And would you recommend freezing as unbaked dough or baked cookies? Thanks!
Hi, Jennie! They should freeze well. If you want to freeze the baked cookies, they’ll probably do best without the frosting, although you can freeze them in a single layer until the frosting hardens and then transfer to a freezer-safe container. The portioned cookie dough will freeze well, too. I often freeze cookie dough as well as baked cookies, and I don’t think I really have a preference.