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?
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.
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?
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.
| Gingerbread Cookie Butter Smoothie |
- 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
- Add all ingredients to your blender and process until smooth.
- Top with a crushed gingersnap if you like!
