This is my go-to recipe for when I need to use ripe bananas and don’t have time to make banana bread. These simple, healthy cookies can be a snack, dessert, or second breakfast upon arrival at the ski mountain. My old handwritten recipe is based off writer Shauna Niequist’s adaptation, in her “Bread & Wine” book, of Nikki’s Healthy Cookie Recipe (from 101cookbooks.com). This is my kid-friendly adaptation.

In a large bowl, combine:

  • 3 large ripe bananas, well mashed
  • 1/4 cup coconut oil, warmed up (or olive oil)
  • 1 teaspoon vanilla extract

Add the following and mix:

  • 2 cups rolled oats
  • 2/3 cup almond meal (or flour)
  • 1/3 cup coconut finely shredded & unsweetened
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder

Next, add the following and stir:

  • 1/2 cup of any combination of add-ins: chia seeds, flax seeds, granola, dried fruit
  • 1/4 cup chocolate chips

Form dough into 12 balls and flatten a bit on ungreased baking sheet. (Note: Dough will be sticky; add more oats and/or flour if too wet and balls won’t form properly.)

Bake at 350 degrees for 14-16 minutes. Refrigerate after a few days.

Breakfast cookies that include mashed bananas, oats, shredded coconuts, and chocolate chips.
Breakfast cookies. // Photo: Amy McCaffree

Get more food and meal ideas for ski days: “Beyond Ramen: Food for the Ski Hill.”