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Snickerdoodle Cashew Coffee

W Whole30 EF Egg-Free GF Gluten-free GR Grain-Free DF Dairy-Free P Paleo
5 mins
4.7 /5
19 Comments
Jump to Recipe
Jessica Beacom
By: Jessica Beacom Posted: 9/18/18

This post may contain affiliate links. Please read our disclosure policy.

Snickerdoodle Cashew Coffee: Sweet cinnamon-y cookie goodness now available in your favorite mug

This post was created in collaboration with our friends at Primal Kitchen.

Two grey mugs of cream Snickerdoodle Cashew Coffee - with a cookie on the side.

Waking up to the smell of freshly brewed coffee will NEVER get old.

Never ever will I tire of waking to the sound of the coffee pot gurgling away while the smell of richly roasted caffeinated bliss wafts through the air. I love coffee (and the ritual of drinking coffee) so much that I sometimes text Stacie late at night to say “I can’t wait for coffee tomorrow.” To which she always responds, “I know! I can’t wait either.” Clearly, we have a thing for coffee, so it’s only fitting that we’re sharing this recipe for Snickerdoodle Cashew Coffee today.

Pouring Snickerdoodle Cashew Coffee from a blender container into a grey mug.

Wait a hot minute!

Before you decide that cashews and coffee shouldn’t go together – hear me out. If you like your morning cup to be ultra-creamy without dairy or other non-dairy creamers of questionable creaminess (you know the ones, the ones that look super creamy on the package but then end up thin and unimpressive in your cup), then this Snickerdoodle Cashew Coffee needs to happen in your life.

Creamy without the cream

I’ve concocted handfuls of different ‘fatty coffees’ over the past few years using everything from unsalted butter to ghee to MCT oil to coconut oil and have found some serious gems (like this Gut-Healing Cinnamon Coconut Latte and this Pumpkin Spice Butter Coffee). But it wasn’t until I was on a mountain biking trip in Moab, UT last fall with some plant-based friends that I tried adding cashew butter to my coffee in place of the butter, ghee or cream I would normally use. Total face-palm moment. Here I’d been enjoying cashew butter on my sweet potato toast (and, admittedly, by the spoonful), but it never dawned on me to use it my coffee.

So into the blender went a dab of coconut oil, a spoonful of unsalted cashew butter, a pinch of cinnamon and a dash of cardamom, and boom! The Snickerdoodle Cashew Coffee was born. It tasted just like my favorite cinnamon-y sweet cookie that my grandma used to make.

Snickerdoodle Cashew Coffee ingredients in a blender
Snickerdoodle Cashew Coffee ingredients in bowls
freshly blended Snickerdoodle Cashew Coffee in a blender
Close up of Snickerdoodle Cashew Coffee in a blender

The plant-based friends loved it too and we all appreciated the fact that we could fill our mugs with this creamy caffeinated delight and head out to the trailhead before the sun came up without having to waste time preparing (and cleaning up) breakfast before we left.

And made even better with collagen

Upon returning from that trip, my obsession with snickerdoodle cashew coffee continued and I starting adding a scoop of Primal Kitchen Collagen Peptides to my morning cup as my pre-CrossFit fuel of choice.

Canister of Primal Kitchen Collagen Peptides next to two mugs of Snickerdoodle Cashew Coffee with a few cashews and cinnamon sticks in the foreground.

Adding a scoop or two of Primal Kitchen Collagen Peptides to your morning coffee or tea is a great way to support everything from joints, tendons, and muscles to healthy skin, hair, and nails. Which is perfect because as we age our body’s ability to naturally produce its own collagen declines resulting in thin, crepey skin and brittle hair and nails. 

Save 10% on your entire Primal Kitchen Foods order with code: REALFOODRDS

Looking down on two mugs of Snickerdoodle Cashew Coffee next to a cookie with a bite out of it and a canister of Primal Kitchen Collagen Peptides.

Primal Kitchen Collagen Peptides are unsweetened and Whole30-approved, sourced from grass-fed cattle and they dissolve easily in hot and cold liquids.

Now, why I waited almost a year to share this Snickerdoodle Cashew Coffee recipe with you is completely beyond me. It’s so good. Enjoy!

Close up view of the froth and cinnamon sprinkled on top of a cup of Snickerdoodle Cashew Coffee.

Video: How to make snickerdoodle cashew coffee

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Snickerdoodle Cashew Coffee
Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews

Snickerdoodle Cashew Coffee

Prep: 5 minsTotal: 5 minutes
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Servings: Serves 2

Ingredients

  • 24 ounces strongly brewed coffee
  • 1 Tbsp. coconut oil
  • 2 Tbsp. unsalted creamy cashew butter (unsweetened for Whole30)
  • ½ – 1 tsp. ground cinnamon, or to taste
  • Scant ¼ tsp. ground cardamom
  • 2 scoops Primal Kitchen Collagen Peptides (omit for a vegan option)

Instructions

  1. Place all ingredients in a blender and blend on high speed until frothy. Pour into mugs and sprinkle with additional cinnamon, if desired.

Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.

Nutrition Information

  • Serving Size: ½ recipe
  • Calories: 204
  • Fat: 15g
  • Sodium: 38mg
  • Carbohydrate: 6g
  • (Fiber: 0g
  • Sugar: 0g)
  • Protein: 13g

Dietary

Dairy-FreeEgg-FreeGluten-freeGrain-FreePaleoWhole30
© The Real Food Dietitians
Recipe By: Jessica Beacom

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This post was made possible by our friends at Primal Kitchen. Although we received compensation for this post, the opinions expressed here are  – as always -100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

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All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

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Jessica Beacom

Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her husband and two daughters. She's been raising backyard chickens for over a decade. When she's not in the kitchen you'll find her mountain biking, gravel cycling, telemark skiing, and camping.

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Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. AvatarAnthony says

    Posted on 12/3/22 at 2:30 am

    This is a fabulous recipe. I use MCT instead of coconut for more punch. Power. Taste. And no dairy!

    Delicious!

    Reply
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