Cookie Butter Smoothie with Silk Almondmilk

Ever since my stepmom got that blender that is the best blender in the whole world and that I rave about all the time I have been blending everything. And then when I found out that my parents got Josh and I that blender that is the best blender in the whole world and that I rave about all the time as a future wedding present, I have been telling Josh all the things I want to blend for him when we’re married. Like green smoothies and soups and ice creams, and a very special so-decadent-it’s-a-dessert-but-it’s-really-a-meal smoothie I created recently.

I’ll be the first one to tell you my usual smoothies are not the decadent sort. They’re green and packed with fruits and veggies and hemp protein powder and chia seeds. They taste delicious and are great for me, and I make them nearly every day. That being said, sometimes my taste buds want a little variety. And the variety I was in the mood for the day I made this Cookie Butter Smoothie was for a drink that tasted like a milkshake that I could eat as a meal.

If you have not tried cookie butter (sometimes called speculoos) you need to. It’s crumbled up gingerbread cookies ground into a paste. And if you’re looking for a drink to pair it with, try it with almondmilk. Something about the two tastes just go perfectly together. I may or may not have figured this out by eating the cookie butter out of the jar with a spoon and washing it down with a glass of Silk. When I was in the mood for a decadent smoothie I knew I wanted to blend those two flavors together. This recipe is simple and quick and oh so tasty.

Cookie Butter Smoothie

½ cup old fashioned oatmeal

1 tablespoon peanut butter

1 tablespoon cookie butter

1 cup Silk PureAlmond Unsweetened Vanilla

1 banana, sliced

1/4 teaspoon cinnamon

½ teaspoon pumpkin pie spice

Handful of ice cubes

  • This could not be a more simple recipe. Put all ingredients in the blender (if you’re using a really powerful blender the order really doesn’t matter) and mix until smooth. Pour and drink!

The smoothie yields two cups, and while definitely rich and indulgent, it has the staying power of a meal and the nutrition of a peanut butter, banana, and jelly sandwich. And using almondmilk instead of skim milk saves you 60 calories! It is frothy and tastes just like eating a delicious cookie creation.

It was so worth the splurge and is something I promised I’d make for Josh when we’re newlyweds. It’s the little things in life like that I look forward to doing. And blending everything in sight. ;p

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This post is part of a sponsored campaign with Silk and Fitfluential, LLC. All opinions expressed are my own.

Question of the Day: What’s your favorite type of milk? What’s your favorite smoothie recipe?


  1. says

    This sounds seriously amazing! I have yet to try cookie butter b/c I’m afraid I’ll eat the entire jar in one sitting. Maybe I could buy some, make this smoothie, then have my husband hide the jar!

  2. says

    wow that sounds so good!! i love silk almond, but i have never tried the cookie butter. i gotta get on that! im way too used to my typical green smoothiss. that sounds LOVELY! <3

  3. says

    OHMYGOLLYGEEWHIZ. This is fantastic. I have cookie butter and am OBSESSED. Using the almondmilk in a smoothie is the PERFECT way to combat this not so healthy cookie goodness. I CANNOT WAIT TO MAKE THIS SWEET TREAT!!!! ROCK ON GIRLFRIEND

  4. says

    My favorite “milk” is definitely Silk unsweetened vanilla almond milk!! And cookie butter is one of those indulgences that everybody should experience! I have a jar that I take a little nibble from, then quickly stash back into the back of the cupboard (to avoid eating it all and avoid letting my fiance find it!).
    And I love blending oatmeal into my smoothies!
    Great recipe!

  5. Jennifer K. says

    I just made this and it was awesome!!! I wish I had a better blender though. I’ve been working on the husband to get a Vitamix or Blendtec. Mine didn’t do the best job on the oatmeal, but I managed.

    I also used a frozen banana. I think it makes a smoother smoothie.

  6. says

    Even though you posted this a month ago, I just have to tell you that I bought my first jar of cookie butter yesterday, and have not been able to stop thinking about making this recipe! :-) I’m even posting about my excitement in my blog and linking back to this post haha.

    Thank you for this amazing idea!

  7. says

    Sounds like what I make every morning ecpxet I use silken tofu but have been looking for a change. Hoping the almond butter will be better. I also just use a lot of kale and no spinach, but I’m glad someone else is posting a recipe similar to mine so at least I know I’m on the right track!


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