Cookies & Cream Cinnamon Bowl

Here's a classic treat made healthy - check out this deicious Cookies & Cream Cinnamon Bowl with our new True Ceylon Cinnamon!

This recipe is by the lovely vegan blogger, Amanda from Sweden.

Did you know that not all Cinnamon is "True Cinnamon"? 😖 Most cinnamon products sold in shops are actually its cousin Cassia - a much cheaper and lower quality variety that has a dodgy compound called coumarin, making it potentially unsafe to take in pregnancy and with certain medications. True Ceylon Cinnamon - like ours - is a much higher quality variety that doesn't have side effects, is safe to take for everyone and has a more refined and smooth taste💎.⁠

Over to you, Amanda!

Since I eat cinnamon almost daily, it's super important for me to know the product is authentic (unfortunately, there are many ‘fake’ cinnamon out there). I am lucky to have found this brand and their high quality cinnamon that is not only delicious but also:

  • Organic⁠
  • Sweet & smooth (no harsh-tasting)⁠
  • Supports ethical farmers from Sri Lanka⁠
  • Free from heavy metals, toxins, harmful bacteria colonies, yeast, mold and pesticides⁠


For the cinnamon bowl⁠:

For the cookies (makes 2 small ones)⁠:

  • 1/4 cup gluten-free oat flour⁠
  • 2 tbsp peanut butter⁠
  • 2 ml (or 1/2 tsp) Organic Burst Cinnamon
  • 4 fresh dates⁠


  1. Mix the ingredients for the cookies in a bowl to form a dough.
  2. Shape the cookies.
  3. Bake them in the oven for 10 to 12 minutes at 200 deg celsius (or 392ºF).
  4. Blend the ingredients for the Cinnamon bowl in a high speed blender until smooth and creamy.
  5. Break up the cookies and sprinkle them over the cinnamon smoothie bowl.
  6. Enjoy!


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