I always loved Snickerdoodle cookies as a kid.
My brother Zack and I would go to The Great Cookie whenever we were at the mall to buy a few of their warm and soft but perfectly-crunchy-around-the-edges Snickerdoodle cookies.
Fast forward a few decades, and snickerdoodles are now one of my husband Bill’s favorite cookies. My mother-in-law is known for her snickerdoodles, so he’s done quite a bit of taste testing 🙂
I looked around online to see if I could learn anything about where these tasty treats come from and came to the conclusion that “snickerdoodle” comes from a really long German word for “cinnamon sweet roll.”
I have plans to make another snack ball treat inspired by snickerdoodles (here’s the recipe for those!), but in the meantime, I thought I’d give a snickerdoodle smoothie a try! I was surprised by how much cinnamon I had to put in to get the flavor I wanted, but I was happy with the final version 🙂
The tahini (sesame paste) in this smoothie is a good source of calcium, iron, heart healthy fats and protein. Learn more about tahini in this post about my Top 10 Pantry Essentials. Tahini also adds some creaminess. The hemp seeds are another source of healthy fat and protein, which we need to help balance our energy and blood sugar levels.
Cinnamon – the signature ingredient in Snickerdoodles – is a naturally sweet tasting spice that helps us regulate our blood sugar, which is key for sustained energy. Check out the top 10 proven health benefits of this super spice from the folks over at Authority Nutrition.
- 1 frozen banana
- 2 tablespoons tahini
- 2 tablespoons hemp seeds
- 1 1/2 teaspoons cinnamon
- 1 Medjool date, pitted
- 1/2 teaspoon vanilla extract
- 1 cup unsweetened almond milk (learn how to make your own here)
- Pinch of sea salt
Put all ingredients in a blender until smooth and creamy, about 45-60 seconds.