Blueberry Coconut Cookie Butter Smoothies


The Snackable Recipe Contest with Over $3500 in Cash Prizes! Show us your Sweet, Savory & Sippable Dairy-Free Recipes!This recipe is a Sippable entry in the BIG Snackable Recipe Contest (over $3500 in cash prizes available!) submitted by Terri Gilson.

According to Terri, “This smoothie is so delicious and guilt-free you CAN do dessert for breakfast (with no regrets)!”

The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play:

Blueberry Coconut Cookie Butter Smoothies - a surprisingly from-scratch blend that's naturally dairy-free, gluten-free & vegan! Includes nut-free and even coconut-free options.To qualify for the contest, this recipe for blueberry coconut cookie butter smoothies uses Cultured Coconut Milk and Almond Plus Milk Beverage from So Delicious Dairy Free.

Special Diet Notes: Blueberry Coconut Cookie Butter Smoothies

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingBy ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

For nut-free cookie butter smoothies, use coconut milk beverage rather than almond, and keep a close eye on the “safety” of the extracts if severe allergies are a concern.

Not a Coconut Fan? You can make these just “blueberry cookie butter smoothies” by omitting the coconut extract and coconut garnish, and swapping in cultured almond milk for the coconut version.

Butter Flavor? Most imitation butter extracts actually contain no butter nor any dairy for that matter. At last check (verify yourself though!), both Watkins Imitation Butter Extract and McCormick Imitation Butter Flavor were dairy-free by ingredients. How fun is that?

Blueberry Coconut Cookie Butter Smoothies
Prep time
Total time
Serves: 4 servings
  1. Add all ingredients (except the coconut garnish) to a blender and blend until smooth.
  2. Pour into four glasses and top each with ½ tablespoon coconut.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


Leave A Reply

Rate this recipe: