Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: About 12 cookies

Ingredients

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

1. Preheat oven to 350°F. Line two rimmed baking sheets with parchment paper and set aside.
2. To a large mixing bowl add banana. Use a fork to mash the banana until smooth.
3. Add almond butter, milk, maple syrup, flax egg, and vanilla extract to the bowl. Stir until smooth.
4. 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.
5. Fold in the strawberries and cashews.
6. Use a ¼ cup measurer to portion mounds of the cookie dough onto the prepared baking sheets, spacing cookies 2-inches apart.
7. Place in the oven and bake until golden brown around edges, and top has set, about 15 minutes.
8. 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.