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Sugar Cookie Smoothie

Serves 2.


    Sugar Cookie Smoothie

    Decorating sugar cookies at this time of year is a great family tradition. This protein-packed smoothie lets you have your cookie and eat it too, while fueling up for all the merriment of the season. This recipe will make more coconut sprinkles than needed, but they’re great for adding a festive touch to plenty of seasonal dishes.



    Try experimenting with different natural colour dyes for the sprinkles. Just mix 1 Tbsp (15 mL) fruit or vegetable juice with 1/4 cup (60 mL) unsweetened shredded coconut. Carrot juice, raspberry juice, blueberry juice, and kale juice will all yield beautiful results.


    Sugar Cookie Smoothie


    Coconut sprinkles
    • 3/4 cup (180 mL) unsweetened shredded coconut, divided
    • 2 Tbsp (30 mL) water, divided
    • 1/4 tsp (1 mL) spirulina powder
    • 1/4 tsp (1 mL) ground turmeric
    • 1 Tbsp (15 mL) beet juice
    Sugar cookie smoothie
    • 1/2 cup (125 mL) medium firm tofu
    • 1/4 cup (60 mL) gluten-free large flaked rolled oats
    • 1 cup (250 mL) unsweetened cashew milk
    • 2 Tbsp (30 mL) raw cashew butter
    • 2 tsp (10 mL) maple syrup
    • 2 tsp (10 mL) vanilla extract
    • 2 tsp (10 mL) light agave nectar or clover honey


    Per serving:

    • calories292
    • protein9g
    • fat18g
      • saturated fat8g
      • trans fat0g
    • carbohydrates24g
      • sugars9g
      • fibre3g
    • sodium111mg



    To make sprinkles, preheat oven to its lowest setting, about 170 F (77 C). Line rimmed baking tray with parchment paper and set aside.


    Divide coconut equally among 3 bowls, 1/4 cup (60 mL) in each.


    In 2 separate small bowls, place 1 Tbsp (15 mL) water into each. Into one bowl of water, whisk spirulina powder. Into other bowl of water, whisk turmeric.


    Add beet juice to one bowl of coconut and stir until well combined. Stir spirulina mixture into second bowl of coconut until well combined. Finally, stir turmeric mixture into third bowl of coconut until well combined.


    One at a time, tip each coloured coconut onto prepared baking tray and spread into thin layer roughly covering one-third of baking tray. Place in oven and dry for 60 to 75 minutes, until dry but not toasted. Occasionally toss sprinkles to encourage even drying. Allow to cool completely on tray before transferring to airtight container. Sprinkles may be made up to 1 week ahead of time.


    To make sugar cookie smoothie, add all ingredients, except agave nectar or honey, to blender and combine until smooth and creamy.


    To serve, brush or smear agave nectar or honey around outer rim of 2 serving glasses. Roll each coated rim in coloured coconut sprinkles. Pour sugar cookie smoothie into rimmed glasses, garnish with additional sprinkles, if desired, and enjoy.


    Like this recipe?

    This recipe is part of the ’Tis the Season for Smoothies collection.



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