It has been far too long since I’ve posted a recipe on my blog, so what better way to start back up than with Sugar Cookie Shakes - sounds delicious, doesn’t it? I thought so. I actually stumbled upon the recipe last night on AlmostVeganChef.com. The name was enticing in itself but after reviewing the ingredient list; I was sold! A healthy twist on a milkshake makes this a great pre-workout or afternoon snack. Thanks Amber!
Sugar Cookie Shake
(adapted from AlmostVeganChef.com)
1 small or ½ large banana, peeled and frozen
1 cup almond milk
1 oz. (scant ¼ cup) raw almond nuts (I used 10 almonds)
1 scoop vanilla-flavored protein powder
1 TSP vanilla extract
1 TSP organic shredded coconut
Combine all ingredients in a high-speed blender and blend until completely smooth. Taste for sweetness and add some stevia if desired. Serve immediately.
Yield: 1 big or 2 smaller servings
Per serving (full)*: 289 calories, 13g protein, 7g fiber, 20g sugar
Per serving (half)*: 145 calories, 7g protein, 4g fiber, 10g sugar
*Note that the nutritional content will vary depending on the type of ingredients you use. I used Blue Diamond Unsweetened Almond Milk, a medium-sized banana, 1 tsp of organic shredded coconut, Aria Vanilla Protein Powder and a pinch of sprinkles for fun (no sugar cookie is complete without sprinkles!)
I also love that Amber included some different variations of the shake. If you end up making this shake too, let me know! I’d love to know what you came up with
Almond milk: Nondairy Milk, Coconut Water
Almonds: Macadamia, Cashews
Nut-Free Sugar Cookie Shake: Replace the almonds with 2 tablespoons coconut butter, OR reduce the almond milk to ¾ cup and replace the almonds nuts with ¼ cup chopped young coconut meat.
Snickerdoodle Shake: Blend in ½ teaspoon ground cinnamon.
Cookies ‘n Cream Shake: Blend in 2 tablespoons cacao nibs.