Snickerdoodle cookies were always my go-to for bake sales and rainy day cravings. But once I started focusing on cleaner eating, I missed that cinnamon-sugar comfort. One day, I threw a few simple ingredients into my blender, and suddenly it tasted just like my favorite cookie—but in milkshake form. This version is creamy, lightly sweet, and leaves me feeling satisfied instead of sluggish.

Ingredients:

• 1 frozen banana

• 1 tablespoon cashew butter (or almond butter)

• 1 cup unsweetened almond milk (or milk of choice)

• 1/2 teaspoon cinnamon

• 1/4 teaspoon vanilla extract

• 1–2 teaspoons maple syrup or 1 Medjool date (optional, to sweeten)

• Pinch of sea salt

• Optional: 1 scoop vanilla protein powder

• Optional topping: sprinkle of cinnamon and coconut whipped cream

Instructions:

1. Add all ingredients to a high-speed blender.

2. Blend until smooth and creamy.

3. Taste and adjust sweetness or cinnamon to preference.

4. Pour into a glass, top with whipped coconut cream and a dusting of cinnamon if you’d like.

5. Sip and enjoy that cookie-flavored goodness!

Tips & Substitutions:

• Cashew butter gives the creamiest, most “cookie-dough” flavor—highly recommended!

• Add a pinch of nutmeg for extra warmth.

• Want a thicker shake? Use less milk or add ice cubes.

Nutrition (Per Serving – makes 1 milkshake):

• Calories: ~200

• Protein: 5–10g (with protein powder)

• Carbs: 27g

• Fat: 7g

• Fiber: 4g

• Sugar: 14g (natural from banana + maple)