Cinnamon Cookie Dough Superfood Shake Recipes

OATMEAL COOKIE SMOOTHIE

Steps:

• Place the oats, almond milk, ice cubes, cinnamon, salt, dates and banana in a high-powered blender and blend until a thick smoothie forms, about 1 minute. Pour into a chilled serving glass.

CINNAMON COOKIE DOUGH SUPERFOOD SHAKE

Steps:

• Place bananas in a blender. Layer coconut milk, water, ice cubes, dates, cacao powder, ginger root, turmeric root, cinnamon, nutmeg, and vanilla extract over bananas, in that order. Cover and pulse until shake is very smooth. Dates will remain in chunks to represent "cookie dough chews".

CINNAMON TOAST CRUNCH™ MILKSHAKE MASHUP

Steps:

• In blender, place ice cream and milk. Cover; blend on high speed until smooth and creamy.
• Add cereal; blend about 5 seconds or just until cereal is slightly crushed.
• Pour into 2 glasses. If desired, top each serving with additional cereal. Serve immediately.

CINNAMON SWIRL EDIBLE "COOKIE DOUGH" RECIPE BY TASTY

Steps:

• Soak cashews in boiling water for two hours.
• Drain the cashews and blend in a food processor for 30 seconds. Pour in coconut oil and 3 tablespoons of agave and blend for 1 minute.
• Scrape down sides and add in almond flour. Blend until smooth, approximately 2-5 minutes.
• Remove the mixture from the food processor and transfer to a food storage container.
• In a small bowl, mix cinnamon and remaining agave until cinnamon is fully incorporated.
• Pour cinnamon mixture over dough and swirl around with a toothpick, knife, or skewer, then lightly stir with a spatula to distribute the cinnamon swirl.
• Store in an airtight container in the refrigerator.
• Enjoy!

CINNAMON COOKIES

Steps:

• Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
• Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
• Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.