Gluten Free Strawberry Breakfast Protein Cookie Recipe

Gluten Free Strawberry Breakfast Protein Cookie Recipe

Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: About 12 cookies

Ingredients: Gluten Free Strawberry Breakfast Protein Cookie Recipe

  • 1 large ripe banana, peeled
  • ¼ cup almond butter
  • ¼ cup milk of choice
  • ¼ cup maple syrup
  • 1 flax egg
  • 1 teaspoon pure vanilla extract
  • 1 cup almond flour, spooned & leveled
  • ¾ cup gluten-free old-fashioned rolled oats
  • 1 scoop Ascent Strawberry Protein powder
  • 1 teaspoon baking powder
  • 1 teaspoon orange zest
  • ⅛ teaspoon kosher salt
  • ½ cup diced fresh strawberries
  • ½ cup raw or roasted cashews, chopped fine

 Directions: Gluten Free Strawberry Breakfast Protein Cookie Recipe

  • Preheat oven to 350°F.
  • Line two rimmed baking sheets with parchment paper and set aside.
  • To a large mixing bowl add banana.
    • Use a fork to mash the banana until smooth.
  • Add almond butter, milk, maple syrup, flax egg, and vanilla extract to the bowl.
  • Stir until smooth.
  • Add the almond flour, oats, Ascent Strawberry Protein Powder, baking powder, orange zest, and kosher salt to the bowl.
    • Use a spatula to stir to combine.
  • Fold in the strawberries and cashews.
  • Use a ¼ cup measurer to portion mounds of the cookie dough onto the prepared baking sheets, spacing cookies 2-inches apart.
  • Place in the oven and bake until golden brown around edges, and top has set, about 15 minutes.
  • Remove from oven and let cool for 10 minutes on baking sheets before transferring cookies to a wire rack to cool completely.


  • To make a flax egg: To a small mixing bowl combine 1 tablespoon flaxseed meal with 2 ½ tablespoons water. Stir until smooth and let thicken for 5 minutes before using.
  • Cookies are best enjoyed the day they are made, but will keep in an airtight container stored at room temperature for up to 5 days.

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