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Gingerbread Cookie Butter Smoothie

Oh, yes. I finally got my hands on a jar of that TJ’s COOKIE BUTTER that the blog world has been obsessing over. It was next to the EGGNOG COVERED ALMONDS. Can you sense my excitement?

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Upon taking my first bite (straight from the jar, of course), I was initially a little thrown by the texture. It’s ever so slightly gritty from the crushed cookies. But after my second spoonful, I started to find it very, very addictive.

The label recommends using the cookie butter as a topping on pancakes and waffles or as a dip. Up until today, I’ve only made it so far as using it as a dip for my finger spoon.

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But then this morning, my dad randomly gifted me a bag of old-fashioned gingersnaps. He found a vegan brand (the classic Stauffer’s, actually) and decided to buy them online in bulk. I mean, who doesn’t need 12 bags of gingersnaps in their pantry?

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I immediately started thinking of how I could combine the cookie butter with MORE cookies. And somehow make it acceptable to have for breakfast or a mid-morning snack.

A smoothie was the way to go.

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Gingerbread Cookie Butter Smoothie
Recipe Type: Smoothie
Author: Amanda Maguire
Prep time: 5 mins
Total time: 5 mins
Serves: 1
Ingredients
  • 1 C. Unsweetened Almond Milk (or other non-dairy milk)
  • 1 Banana, frozen
  • 1 Tbs. TJ’s Cookie Butter
  • 1/2 Tbs. Chia Seeds
  • 1/2 Tbs. Molasses
  • 1/2 Tsp. Pumpkin Pie Spice
  • 1-2 Small Gingersnaps (optional)
  • Handful of Ice
Instructions
  1. Add all ingredients to your blender and process until smooth.
  2. Top with a crushed gingersnap if you like!

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