(Warm) Gingerbread Cookie Smoothie

By: Suzanne Boothby

Craving cookies for breakfast? You will love this healthy smoothie that uses the same spices and flavors of gingerbread cookies. For natural sweetness, the smoothie has half a banana and blackstrap molasses, which is rich in nutrients, minerals and helps promote balanced blood sugar. You can enjoy it warm and if you want a little more indulgence this time of year, top it with some vegan whipped cream and cinnamon.

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  • 1 cup non-dairy milk (works great with this Oat Milk Recipe)
  • 1 tablespoon almond butter (or your favorite nut/seed butter)
  • 1 tablespoon blackstrap molasses
  • 1 teaspoon vanilla extract
  • 1/2 banana, peeled
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fresh ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves


  1. Add the ingredients to a high-powered blender and blend until smooth and creamy.
  2. Transfer the mixture to a small saucepan set on medium heat and bring to a simmer. If the smoothie looks too thick, add an extra splash of non-dairy milk until desired consistency is reached.
  3. When your smoothie reaches your preferred temperature, transfer it to a heat-safe glass or mug and enjoy!

Prep time: 5 minutes

Total time: 5 minutes

Servings: 1

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Suzanne Boothby

Suzanne Boothby is an author, journalist, writing coach and wellness instigator who has covered everything from spiritual workouts to kale cocktails. She is a freelance wellness writer for Omega Institute and has published stories on Yahoo! Health News, EdibleBrooklyn.com, NBCNews.com, Eatthispoem.com, and more.

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