(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.

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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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