Now that the holidays are behind us, you’ve probably packed away the cookie cutters, the Christmas sprinkles, icing tubes and cupcake liners. Perhaps you did an all-out bake-a-thon, full of cookies, muffins, cupcakes and pies. Or, maybe you decorated an epic gingerbread house with your family, one of my all-time favorite holiday traditions. (It’s all about the decorations, not the gingerbread if you ask me!)
Baking is great, but if the thought of scrubbing another baking sheet sounds exhausting, then I’ve got good news.
Can I interest you in a peanut butter cookie that’s ready in less than 5 minutes, calls for only 6 ingredients, requires minimal clean up, doesn’t need an oven and is healthy enough to enjoy for breakfast?
Ok – so it might not be a real peanut butter cookie, but it’s the next-best thing: a peanut butter cookie smoothie.
This plant-based smoothie tastes indulgent, creamy and deliciously nutty, yet is ridiculously simple and full of wholesome ingredients that will keep you satisfied and nourished on any busy morning. There’s even 20 grams of quality plant-based protein and 3 servings of greens hidden in there.
This just might be the healthiest peanut butter cookie you’ve ever tasted, and for those of you who prefer your PB crunchy rather than smooth, I highly recommend garnishing with some chopped peanuts. Enjoy!
Ingredients
- 1 serving Vanilla Vega® Essentials
- 1 banana, peeled and preferably frozen
- 1½ cups Silk Unsweetened Almondmilk
- 2 Tbsp plain oats
- 1 heaping Tbsp natural peanut butter
- ½ tsp ground cinnamon
- 5-6 ice cubes
- Optional: chopped peanuts, cookie crumbs, or cinnamon to garnish
Preparation
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Add all ingredients except for the ice cubes to a high-powered blender and blend until smooth.
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Toss in the ice cubes and continue blending, again until smooth.
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Pour into a tall glass and garnish with chopped peanuts, crumbled peanut butter cookie, or cinnamon if desired.
