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Pumpkin Spice Monster Cookies

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Pumpkin Spice Monster Cookies

Big, bakery-style Monster Cookies all dressed up for autumn. With cozy pumpkin pie spice and creamy white chocolate chips, these fun, kid-friendly cookies are a popular cozy-season treat.

Pumpkin Spice Monster Cookies

Monster cookies for the Halloween season just make sense. Monster cookies for the beginning of fall? I’m there. Give me pumpkin spice. Give me white chocolate chips. Give me these Pumpkin Spice Monster Cookies, which combine classic fall flavors – and colors – with the beloved peanut butter oat “monster” cookie. Seriously, my family loves Monster Cookies.

To keep this recipe easy and simple, I’ve created the dough to be mixed all in one bowl; it can be baked immediately, so there’s no chill time required. Pumpkin pie spice is used to flavor these cookies, which keeps the ingredient list simple. And just a few orange candies dot the tops of the cookies, so you’ll only need a few tablespoons of candies.

Why You’ll Love These Cookies

  • Festive fall flavor and color
  • Delicious chewy texture
  • Dough requires zero chill time
  • Perfect excuse to bake with Halloween candy 😉

What You’ll Need

  • Plant-based butter brings that classic butter flavor and texture to these cookies. Feel free to use regular butter in its place. I like to use Country Crock Plant Butter Sticks with Olive Oil.
  • Light brown sugar adds sweetness and flavor. I like to scoop mine into the measuring cup using the cup itself and then level it off with a butter knife – I find this gives a consistent “loosely packed” brown sugar. Weighing the sugar works as well 😉
  • White granulated sugar also adds sweetness and lends a hand to the cookie’s spread and texture. You can replace the white sugar with raw cane sugar, unrefined cane sugar, or coconut sugar (just note that the gram weights will vary).
  • Natural peanut butter (the kind made with just peanuts) adds moisture and peanut butter flavor. You’ll want to make sure the PB is room temperature and runny before making these cookies. I haven’t tested this recipe with peanut butter spread.
  • Egg & egg yolk add chewiness and stability to the cookies. Eggs bind ingredients, and the extra egg yolk adds to the chewy texture.
  • Vanilla extract adds flavor – I don’t recommend skimping here!
  • Corn starch also lends a hand to the chewy texture. You can use arrowroot starch in its place.
  • Baking soda leavens the cookies.
  • Salt enhances flavor and cuts sweetness.

Continued below…

What You’ll Need

  • Pumpkin pie spice adds that autumnal spice flavor. I find that the official “pumpkin pie spice” works well here for convenience and ease. Of course you can add your own spice mix if you have these ground spices on hand: cinnamon, nutmeg, allspice, ginger, and cloves.
  • All-purpose flour makes up the bulk of the dough. I like to use an unbleached variety, but any all-purpose flour will work.
  • Quick oats are added for texture (they help make these like  classic “monster cookies”). I like to use the smaller quick oats instead of rolled oats as I find the cookies hold their shape better with the smaller oat pieces.
  • White chocolate chips add a festive color and flavor to these cookies. Of course any chocolate chip will work, so feel free to use your favorite.
  • Candy pieces dot the tops of these cookies. For that fall/Halloween look, you’ll want to use orange candy pieces. 

More Pumpkin Recipes

Pumpkin Chai Spice Rice Krispie Treats

Pumpkin Coffee Chocolate Chip Muffins

Pumpkin Muffins with Brown Sugar Icing

Yield: 11 Big Cookies

Pumpkin Spice Monster Cookies

Pumpkin Spice Monster Cookies

Big, bakery-style Monster Cookies with a touch of pumpkin pie spice and white chocolate chips. The perfect cookies for the cozy fall season.

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes

Ingredients

  • 1/4 cup (58g) plant-based butter (or regular butter), softened
  • 1/2 cup (100g) light brown sugar, lightly packed
  • 1/2 cup (100g) white granulated sugar
  • 1/2 cup (128g) natural peanut butter (made with just peanuts), room temp (see Note 1)
  • 1 large egg + 1 large egg yolk, room temp
  • 1 tsp vanilla extract
  • 1 tsp corn starch
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice (add an additional tsp for extra spice)
  • 3/4 cup (98g) unbleached all-purpose flour
  • 1/2 cup (50g) quick oats
  • 1/2 cup white chocolate chips (plus more to top cookies)
  • 2-3 Tbsp chocolate candy pieces (to top cookies)

Instructions

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper. Bring the eggs to room temperature by placing them in a glass of warm water for ~10 minutes.
  2. In a large bowl, beat together the softened butter and sugars for 30 seconds. Beat in the runny peanut butter. And then beat in the egg and egg yolk. Beat in the vanilla.
  3. Beat in the corn starch, baking soda, salt, and pumpkin pie spice. Add the flour and quick oats and use a large spoon or spatula to combine the ingredients. Finally, stir in the white chocolate chips.
  4. Scoop dough balls 3 Tbsp in size (6 per baking sheet). Roll dough balls smooth and place on prepared baking sheet. Slightly flatten each dough ball into a disc shape. Press extra chocolate chips and the orange candies into the tops of the dough "discs".
  5. Bake cookies at 350°F for 11-13 minutes. If desired, immediately press more toppings into the cookies and use the back of a spoon to gently re-shape any lop-sided cookies. Allow cookies to cool on the baking sheet for 2 minutes before removing to a cooling rack.
  6. Repeat Steps 4 & 5 to finish baking the cookies, making sure the baking sheet is cool before placing dough balls on top.
  7. Store cooled cookies in an airtight container at room temperature (Note: cookies will be chewier and softer on the second day).

Notes

  1. Butter: I used Country Crock Plant-Based Butter with Olive Oil in this recipe. Regular butter will work as well.
  2. Peanut Butter: it's important to use a runny, room temperature peanut butter made with just peanuts for this recipe. I haven't tested this recipe with peanut butter "spreads".
  3. Brown Sugar: to get loosely packed brown sugar, use the measuring cup to scoop brown sugar into the cup directly from the bag/container and then level off the cup with the flat edge of a butter knife.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

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Coconut Chocolate Chip Cookies

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Coconut Chocolate Chip Cookies (dairy-free)

Easy, one bowl Coconut Chocolate Chip Cookies packed with coconut flavor and semi-sweet chocolate chips – the perfect way to level up your favorite cookie.

 

Coconut Chocolate Chip Cookies

We all know that coconut and chocolate are a perfect match. These cookies mix your favorite coconut and chocolate flavors with a cookie base that’s soft-baked and made with extra brown sugar, just like an oatmeal cookie (which I based this recipe off of!). With sweetened coconut flakes and a touch of coconut extract, these cookies pack maximum flavor. Of course, you can leave out the extract for a lighter coconut flavor, or if you’re in a bind and don’t have any on hand. Feel free to use your favorite chocolate chips. I prefer a semi-sweet or dark chocolate chip, but white chocolate would also be delicious (like in these Coconut Lime Cookies), as would milk chocolate (just be sure they’re dairy-free if needed).

Why You’ll Love These Cookies

  • The dough comes together in one bowl
  • There’s zero chill time
  • Takes less than an hour from start to finish
  • Soft-baked cookie texture

 

Ingredients You’ll Need

  • Plant-based butter adds that classic buttery flavor to these cookies. If you aren’t dairy-free, you can use regular butter. I used Country Crock Plant Butter Sticks with Olive Oil.
  • Brown sugar adds sweetness and moisture. You can use light or dark brown sugar – I used light brown sugar.
  • White sugar also adds sweetness. You can use a regular white sugar, raw sugar, unrefined sugar, or even a coconut sugar – just be aware that the gram measurement will vary depending on the type of sugar you use.
  • Coconut extract adds to the coconut flavor in these cookies. I would say it is optional but I recommend it for more flavor!
  • Egg binds the ingredients together. I haven’t tested this recipe with any egg alternatives.
  • Salt enhances flavor.
  • Baking soda leavens the cookies and helps with proper spread in the oven. You’ll want to use baking soda and not baking powder.
  • All-purpose flour makes up the bulk of the dough. I like to use an unbleached variety, but any all-purpose flour will work.
  • Shredded coconut adds flavor and texture to these cookies. I like the sweetened coconut flakes that can be found in the baking aisle of the grocery store.
  • Semi-sweet chocolate chips pair perfectly with the coconut flavor. You can use your favorite semi-sweet or dark chocolate chips (or even white or milk chocolate, depending on dietary needs).

More Cookie Recipes

Big Chocolate Chip Cookies for Two

Coconut Lime Cookies

One Bowl No-Chill Chocolate Chip Cookies

Yield: 13 Cookies

Coconut Chocolate Chip Cookies

Coconut Chocolate Chip Cookies

Your favorite cookie loaded with chocolate chips and coconut flavor! With both shredded coconut and coconut extract, these cookies have major flavor in every bite.

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 40 minutes

Ingredients

  • 1/2 cup (113g) plant-based butter (or regular butter), softened
  • 1/2 cup (104g) light brown sugar, packed
  • 1/4 cup (53g) white granulated sugar
  • 1 large egg
  • 1 tsp coconut extract (optional)
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups (163g) all-purpose flour (I used unbleached)
  • 1 cup (85g) sweetened coconut flakes
  • 1 cup (170g) chocolate chips (dairy-free if needed)

Instructions

  1. Preheat your oven to 350°F and line a baking sheet (or two) with parchment paper.
  2. In a large bowl, beat together the softened butter and sugars for 30 seconds at medium speed. Beat in the egg. Beat in the coconut and vanilla extracts.
  3. Add the baking soda and salt and beat into the dough.
  4. Add the flour and coconut flakes and gently mix using a large spoon or spatula until nearly combined. Add 3/4 cup of the chocolate chips and gently mix into the dough.
  5. Scoop dough balls 3 Tbsp in size (I scoop 6 per baking sheet). Gently roll each dough smooth and press 4-6 extra chocolate chips into the tops and sides of the dough balls, being careful to not smash the dough balls.
  6. Bake at 350°F for 10-12 minutes (my cookies baked for 11 minutes) or until the edges look slightly brown. Allow the cookies to rest on the baking sheet for 2 minutes before carefully removing to a cooling rack.
  7. Repeat Steps 5 and 6 until all cookies are baked, making sure to only use a room temperature baking sheet - I like to carefully wave mine in the air (with an oven mitt on!) for a couple of minutes until it cools down completely.
  8. Once cookies are completely cool, store any leftovers in an airtight container at room temperature.

Notes

  1. Butter: I used the Country Crock Plant Butter Sticks with Olive Oil

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

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Banana Brownies

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Banana Brownies

A “small” batch of homemade Banana Brownies made with just a single overripe banana. With a classic and fudgy brownie texture, these banana flavored brownies will be a hit for any chocolate banana fan. Walnuts are optional 😉

Banana Brownies

When I set out to make Banana Brownies back in February, I had no idea it would take me this long (and countless batches of brownies!) to get these babies just right. My initial goal was to create banana-flavored brownies with a real brownie texture. What I didn’t want was a wonky, brownie-wannabe claiming it was something it wasn’t. These are tried and true brownies, complete with a fudgy texture and shiny, crackly top.

The banana flavor is light, especially if you’re a walnut fan like me and just have to have them in and on your brownies. Of course the walnuts are optional (are they as polarizing in your house as they are mine?), so you can leave them out completely if that’s more your style. With or without walnuts, these brownies have been a huge hit over the last couple of months of recipe testing, so there’s no doubt here that you’ll love them, too!

Why You’ll Love These Brownies

  • Fudgy texture & light banana flavor
  • Shiny, crackly brownie top
  • Needs only ONE brown banana
  • Makes a smaller batch vs the standard boxed brownie mix
  • No chopping chocolate required – chocolate chips only please!

What You’ll Need + Possible Substitutions

  • Semi-sweet chocolate chips add a rich chocolate flavor. I always use dairy-free chocolate chips in my bakes. Regular chocolate chips will work as well.
  • Olive oil adds moisture to these brownies. For a buttery taste, feel free to use melted butter or plant-based butter in place of the olive oil. Avocado oil will work as well.
  • White granulated sugar brings plenty of sweetness to these brownies. You can use raw or unrefined cane sugar, or even coconut sugar, instead (just note that the gram measurements will vary).
  • Egg acts as a binder to hold the brownie together and prevent a crumbly bar. The egg also lifts the brownie and lends a hand to its shiny, crackly top.
  • Vanilla extract adds flavor.
  • Overripe banana adds banana flavor and also helps bind the ingredients.
  • Dutched cocoa powder adds chocolate flavor. It’s darker in color, and richer in flavor, than natural cocoa powder, which I think is necessary as we’re only adding a couple of tablespoons.
  • All-purpose flour makes up the bulk of the brownie batter. I like to use an unbleached variety, but bleached AP flour will work as well.
  • Salt enhances flavor and cuts sweetness.
  • Baking powder gives these brownies just a bit of lift.

Q&A

Can I make thicker brownies? For extra thick brownies, double the recipe and bake at 325°F in an 8×8″ metal baking pan for 50-60 minutes (or until a toothpick inserted into the brownie comes out with a few crumbs). I tested this and found the recipe works both ways (thick and thin)!

Can these be made vegan? Unfortunately, I haven’t tested this recipe with any egg alternatives. But my regular vegan brownies can be found here.

Can I bake these in a 9×13″ pan? For a bigger batch of brownies, feel free to double the recipe and bake it in a 9×13″ pan.

Can I leave the nuts out? Definitely. Not a fan of nuts in your bakes? These brownies are delicious with or without the nuts!

Can I use baking chocolate? No. For this recipe, you’ll want to use semi-sweet chocolate chips.

Can I bake these ahead of time? Yes! The brownies pictured in this post were actually three days old at the time of shooting, and they still tasted fresh and delicious (after being stored in an airtight container prior to slicing).

Yield: 9 Brownies

Banana Brownies

Banana Brownies

Classic homemade brownies flavored with fresh banana. With a fudgy texture and crackly top, say "hello!" to your new favorite brownies!

Prep Time 20 minutes
Cook Time 50 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 40 minutes

Ingredients

  • 1 cup (180g) semi-sweet chocolate chips
  • 1/3 cup (60g) olive oil
  • 3/4 cup (158g) white granulated sugar
  • 1 large egg, room temp
  • 1 tsp vanilla extract
  • 1/3 cup (88g) mashed overripe banana (about 1 brown banana)
  • 2 Tbsp (10g) Dutched cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 2/3 cup (90g) chopped walnuts, divided (optional)

Instructions

  1. Preheat your oven to 325°F and prepare an 8x8" metal baking pan with non-stick spray and parchment paper. I spray my pan and then line the bottom and all four sides with parchment paper.
  2. Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes (this allows the egg to fluff up nicely with the sugar).
  3. In a small, microwaveable bowl, add the chocolate chips and olive oil. Heat in 15 second intervals, stirring after each, until all the chocolate is melted; set aside.
  4. In a stand mixer fitted with a whisk attachment, add the egg and white sugar. Beat on medium-high speed for 3-4 minutes, or until the mixture reaches a thick consistency and light color.
  5. Add the mashed banana and vanilla extract to the sugar and egg mixture and gently stir. Add the melted chocolate and gently stir until totally combined (this takes 1-2 minutes); set aside.
  6. In a small bowl, sift the cocoa powder and flour. Add the salt and baking powder and whisk until everything is combined. Add the dry ingredients to the wet and mix until no flour pockets remain. Stir 1/3 cup of the chopped walnuts into the batter (this step is optional).
  7. Add the batter to your prepared baking pan. Top with the remaining 1/3 cup of chopped walnuts (optional), gently pressing the nuts into the batter.
  8. Bake at 325°F for 40-50 minutes or until a toothpick inserted into the brownie comes out with a few crumbs (these brownies are very fudgy and don't need to be under-baked).
  9. Allow the brownies to cool completely in the pan. Once cool, use the parchment paper to lift the whole brownie up and out of the pan. Transfer to a cutting board and slice into 9 or 16 squares.
  10. Store leftovers in an airtight container at room temperature.

Notes

  1. To bake ahead: bake brownies and allow to cool completely. Cover the baked brownies and slice just prior to serving.
  2. For thicker brownies: double the recipe and bake at 325°F in an 8x8" metal baking pan for 50-60 minutes (or until a toothpick inserted into the brownie comes out with a few crumbs). I tested this and found the recipe works both ways (thick and thin)!

© Rachael | Sugared & Stirred
Cuisine: American / Category: Brownies

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Easy Lemon Cake

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Easy Lemon Cake

A soft and tender lemon sheet cake in an 8×8″ “snacking” size. This quick and simple homemade cake is flavored with bright lemon extract and lots of fresh lemon zest. Add cream cheese to the buttercream frosting for even more delicious tang!

Easy Lemon Cake

When I set out to create an easy lemon cake recipe, I knew I wanted this recipe to be as fuss-free as possible. This is a small “snacking” cake baked in a square sheet cake pan for ease of baking and decorating. You won’t need to worry about baking multiple cake layers or frosting and decorating a layer cake. This cake is simple – even for a baker making their first homemade cake!

The bulk of this cake’s flavor comes from freshly grated lemon zest (and lots of it!). I love the way the fresh zest brightens up the cake. I also like to add lemon extract to this cake for extra lemon flavor – I found that making this cake with extract (instead of juice) was the easiest way to impart maximum lemon flavor. This cake is based off my Lemon Ginger Cupcakes – another homemade cake that I highly recommend if you love ginger.

Why You’ll Love This Easy Lemon Cake

  • Sheet cake shape is easier to frost and decorate
  • Tons of natural lemon flavor
  • Soft and tender crumb
  • Smaller size means less leftover cake

What You’ll Need

  • Plant-based butter adds a buttery flavor to this cake (both cake and frosting). You’ll beat it with the sugar to create a fluffy cake batter with lots of lift. If you aren’t dairy-free, you can use regular butter instead. I use the Country Crock Plant Butter Sticks.
  • White granulated sugar is used to sweeten this cake. Feel free to use raw cane sugar instead but note that the darker granules in raw sugar will affect the color of the cake (and the gram measurement will vary).
  • Eggs bind the ingredients and also create lift in this cake. I haven’t tested this cake with any egg alternatives.
  • Lemon extract imparts lemon flavor to both the cake and frosting.
  • Lemon zest adds fresh lemon flavor and bright yellow specks to the cake and frosting – a visually appealing addition.
  • Plant-based milk adds moisture to both the cake and frosting. You can use your favorite plant-based milk or regular milk.
  • All-purpose flour makes up the bulk of the cake batter. I like to use an unbleached variety but bleached AP flour will work just fine.
  • Baking powder and baking soda leaven the cake.
  • Salt enhances flavor and cuts sweetness.
  • Powdered sugar makes up the frosting. There are no alternatives to powdered cane sugar.
  • Cream cheese is an optional addition to the buttercream frosting. You’ll find notes in the recipe for both cream cheese frosting and American buttercream frosting.

Q&A

Can I make this cake vegan? Unfortunately, I haven’t tested this recipe with any egg alternatives.

Do I have to use lemon extract? If you don’t have lemon extract on hand, you can replace the extract with more lemon zest. The general rule is that 1 tsp of fresh zest = 1/2 tsp of lemon extract.

Can I replace the lemon zest with extract? Technically, yes (1 tsp of fresh zest = 1/2 tsp of lemon extract). Though I prefer fresh zest as it adds a brightness and color you won’t get from extract alone.

Will regular dairy products work in this recipe (butter, milk, cream cheese)? Yes, you can replace the plant-based butter, milk, and cream cheese with regular dairy products. Just note that regular cream cheese will need to be softened before making the frosting (vegan cream cheese needs to stay cold).

Yield: 9 or 16 Slices

Easy Lemon Cake

Easy Lemon Cake

A bright and tangy lemon sheet cake with a soft, tender crumb and easy lemon frosting. This simple homemade cake is perfect for any home baker!

Prep Time 30 minutes
Cook Time 35 minutes
Additional Time 2 hours
Total Time 3 hours 5 minutes

Ingredients

Cake

  • 1 3/4 cups (228g) unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (113g) plant-based butter (or regular butter), softened
  • 2/3 cup (140g) white granulated sugar
  • 2 large eggs, room temperature
  • 2 Tbsp fresh lemon zest (~2 extra large lemons/4 regular lemons)
  • 2 tsp lemon extract
  • 1 cup (220g) plant-based milk (or regular milk), room temperature

Frosting (cream cheese option in notes below)

  • 1/2 cup (113g) plant based (or regular butter), softened
  • Zest from 1 large lemon (or two small lemons)
  • 1/2 tsp lemon extract
  • 3 cups (360g) powdered sugar
  • 1-2 Tbsp lemon juice (or plant-based milk)

Instructions

Bake the Cake

  1. Preheat your oven to 350°F and prepare an 8x8" square cake pan with non-stick spray and parchment paper. For this cake, I like to make sure the bottom + all four sides of the pan are covered in parchment.
  2. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. You can also bring your milk to room temperature by microwaving it for 15-30 seconds.
  3. Meanwhile, in a medium bowl, add the flour, baking powder, baking soda, and salt. Whisk together until well combined; set aside.
  4. In a large bowl, beat together the softened butter and sugar until fluffy, about 30 seconds on medium speed. Beat in the eggs, one at a time. Beat in the lemon zest and lemon extract.
  5. Add 1/3 of the dry ingredients to the sugar/butter mixture and beat until combined. Add 1/2 of the room temperature milk and beat. Add another 1/3 of the dry ingredients and beat. Add the remaining milk and beat. Finally, add the rest of the dry ingredients and beat until combined.
  6. Add the batter to your prepared cake pan. Tap the pan on your countertop a few times to release air bubbles. Bake the cake at 350°F for 30-35 minutes or until a toothpick inserted into the cake comes out with a couple of crumbs.
  7. Allow the cake to cool in the pan for 10 minutes. Run a butter knife between the cake and pan at the corners (or wherever there isn't parchment paper). Carefully invert the cake onto a cooling rack and allow the cake to cool completely.

Frost the Cake

  1. Once the cake is completely cool to the touch, you can make the frosting. In a large bowl, add the softened butter, lemon zest, and lemon extract. Beat the ingredients together.
  2. Add the powdered sugar and slowly beat. Begin adding lemon juice (or milk) 1 tsp at a time until the frosting comes together. You want the consistency to be smooth and spreadable but firm enough to hold its shape.
  3. Scoop the frosting onto the top of the cake and use an icing spatula to gently push and swirl the frosting to the edges of the cake. Immediately top with fresh lemon zest, sprinkles, or other decoration.
  4. Store leftover cake in an airtight container at room temperature.

Notes

Cream Cheese Frosting:

1/4 cup (58g) plant-based (or regular butter), softened
4oz plant-based cream cheese, cold*
Zest from 1 large lemon
1/2 tsp lemon extract
3 cups (360g) powdered sugar
Lemon juice to thin (you may not need any)

*if using regular, dairy cream cheese, it needs to be softened to room temperature prior to beating

In a large bowl, beat together the softened butter and cream cheese. Beat in the lemon zest and lemon extract. Add the powdered sugar and beat slowly until a frosting forms. If needed, add lemon juice or milk of choice 1 tsp at a time until desired consistency is reached (cream cheese frosting needs less liquid than American buttercream).

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

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Ginger Kale Smoothie

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Ginger Kale Smoothie

A tangy Ginger Kale Smoothie based off Jamba Juice’s Ginger ‘N Greens smoothie. With spicy ginger, bright lemon, nurturing kale, and frozen mango and peach, this nutrient-packed smoothie makes for a great snack or accompaniment to breakfast.

Ginger Kale Smoothie

This flavorful Ginger Kale Smoothie is based off of the tasty Ginger ‘N Greens smoothie from Jamba Juice – a favorite I haven’t enjoyed since we moved from the Bay Area to Kansas City (5 years ago!)! With a strong ginger flavor, the nutrient-dense kale goes undetected in this bright smoothie . You’ll mix frozen peach and mango with a squeeze of lemon, fresh ginger, and fresh or frozen kale. I like to add agave for a bit of sweetness, plus my favorite oat milk to get things moving in the blender. Once everything is blended up, you’ve got a smooth and creamy smoothie to enjoy as a snack, post-workout drink, or however else you like to enjoy your smoothies 🙂

Why You’ll Love This Smoothie

  • Packed with nutrients
  • Thick smoothie texture
  • Ultra flavorful with fresh ginger and lemon
  • Undetectable kale taste

What You’ll Need

Fresh ginger brings that spicy ginger flavor. I like to use a small piece of peeled, fresh ginger roughly equivalent to 1 teaspoon. Feel free to add less or more depending on your taste. I don’t recommend using ground ginger.

Frozen mango chunks make up the bulk of the smoothie. You won’t get any mango flavor but the frozen fruit lends to a thick, creamy texture in this smoothie.

Frozen peach slices also make up this smoothie. Using frozen peach/mango leads to a creamy smoothie texture (without needing banana, which tends to take over other flavors).

Fresh or frozen kale turns this into a “kale” smoothie – duh! It also brings a beautiful green color…and no, you won’t taste it! Feel free to use whole or shredded kale, fresh or frozen.

Lemon juice adds a bright citrus flavor and replaces the lemonade from the original Jamba Juice smoothie. If you like a more sour taste, feel free to add the juice of one whole lemon.

Agave is added to bring sweetness to the smoothie. In leu of lemonade, I add the agave and lemon juice, along with plant-based milk.

Plant-based milk helps get the smoothie blended – without it, the frozen fruit gets “stuck”. Feel free to use your favorite milk (I used oat milk).

Q&A

Do I have to use frozen mango and/or frozen peach? For a thick smoothie texture, you do have to use frozen fruit. If you like more of a liquid smoothie, then fresh fruit should work. You just won’t need as much milk.

Can I use lemonade like the original Jamba Juice smoothie? Absolutely! If you plan to go this route, I recommend leaving out the lemon juice, agave, and milk. Then add lemonade by the 1/4 cup until the smoothie comes together in the blender.

Can I use frozen ginger? I don’t see why not! Just make sure you don’t add too much as the smoothie could end up with an overwhelming ginger flavor.

Yield: 1 Serving

Ginger Kale Smoothie

Ginger Kale Smoothie

A tangy and bright Ginger Kale Smoothie based off the Ginger 'N Greens smoothie from Jamba Juice - a delicious and nurturing frozen drink!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 cup frozen mango chunks
  • 1 cup frozen peach slices
  • 1 1/2 cups kale, fresh or frozen
  • ~1 tsp of fresh ginger, peeled (add more or less to taste)
  • Juice from 1/2 a lemon
  • 2 Tbsp agave
  • 1/2 - 3/4 cup plant-based milk (or regular milk)

Instructions

  1. Add all ingredients to a high powered blender and blend on medium-high until smooth. Add more lemon or more ginger, if desired.
  2. Pour into a glass and enjoy!
© Rachael | Sugared & Stirred
Cuisine: American / Category: Drinks

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