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There's something special about a snickerdoodle cookie. The combination of the buttery, crispy edges and soft and chewy, cinnamon-dusted, melt-in-your-mouth center is something to be savored.
What if you could take the incredible flavors of a snickerdoodle cookie and put them into a smoothie?
After quite a bit of experimenting, that's what I'm here to offer you today: a Cinnamon-y Snickerdoodle Smoothie. Not only does it taste amazing, but it's nourishing and fueling, too.
The tahini (sesame paste) in this smoothie is a good source of calcium, iron, heart-healthy fats, and protein. It also adds to the creamy texture. Hemp seeds are another source of nourishing fat and plant-based protein that help boost our energy.
Cinnamon is the signature ingredient in snickerdoodles, a naturally sweet-tasting spice that helps stabilize our blood sugar, which is key for sustained energy and mood. If you're looking to change up your smoothie routine, you have to try this cookie-based copycat!
Cinnamon-y Snickerdoodle Smoothie
Serves 1 to 2
Ingredients
- 1 frozen banana
- 2 tablespoons tahini
- 2 tablespoons hemp seeds
- 1½ teaspoons ground cinnamon
- 1 Medjool date, pitted
- ½ teaspoon vanilla extract
- 1 cup unsweetened almond milk
- Pinch of sea salt
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Preparation
Put all ingredients in a blender and blend until smooth and creamy, about 45 to 60 seconds. Serve.
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Rachel Druckenmiller, MS is a Wellness Director, Culinary Nutrition Expert, Integrative Nutrition Health Coach and Baltimore-based food blogger. After using food and natural medicine to heal chronic acid reflux and years of childhood illnesses, Rachel has learned that eating nourishing, real food is key to helping us look and feel our best and most energized.
In February 2015, she was recognized as the #1 Health Promotion Professional in the U.S. by the Wellness Council of America (WELCOA). In May 2015, her blog, Rachel's Nourishing Kitchen, was named as one of the Top 50 Clean Food Blogs by the Academy of Culinary Nutrition. Rachel offers a refreshing approach about what to eat and how to live in an inspiring and energizing way and provides dozens of delicious dairy-free and gluten-free recipes. She is a sought after speaker on the topic of healthy eating and workplace well-being. She teaches cooking classes and nutrition workshops and turns eating well into something we want to do instead of something we feel like we have to do. Rachel believes in “upgrading” our diet to nourish and fuel our bodies, so we can transform our lives and health.
Follow Rachel and her recipes on her blog, Rachel’s Nourishing Kitchen, and on Facebook, Instagram, and Pinterest.