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.

 Notes

• 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.