top of page

Cookie Dough Smoothie Bowl

Recipe by Veggiekins

​

​

​

Servings: 1 bowl

INGREDIENTS

​

Smoothie bowl

  • 2 frozen bananas

  • 1-2 pitted dates (to enhance the sweetness to mimic cookie dough)

  • 1/2 tsp vanilla powder

  • 1 scoop of blue majik blue spirulina powder

  • pinch of mesquite powder (enhances almost a caramel-like sweetness)

  • nondairy milk to blend

 

Raw cookie dough

  • 1/2 cup of raw cashews

  • 3-4 pitted medjool dates

  • 1/4 tsp vanilla extract or vanilla powder

  • 1 heaping tablespoon of vegan mini chocolate chips or cacao nibs

  • 1 tablespoon almond or oat flour (if needed)

 

Chickpea cookie dough recipe 

  • 1 cup chickpeas, cooked and rinsed

  • 1/4 cup almond or oat flour (add more to adjust texture)

  • 1/4 cup cashew butter

  • 1/2 teaspoon vanilla extract

  • 1/4 cup mini vegan chocolate chips

  • 1-2 tablespoons maple syrup

PROCEDURE

​

  1. Start by preparing the cookie dough and add all ingredients into a blender (I use the Vitamix Explorian), excluding your chocolate chips. Fold the chocolate chips in after the mixture has been blended to combine. If using the chickpea recipe and your blender isn’t very strong, consider blending just the chickpeas beforehand, and folding in the rest of the ingredients by hand in a bowl, to spare you some blender cleanup.

  2. Create the smoothie bowl base by adding all of the smoothie ingredients to the blender. Refrain from adding nondairy milk or other liquid until necessary, and if so, do so by the tablespoon so you can avoid adding too much. You can always add more if needed, but once you add too much, you can’t get back to the thick fluffy nice cream texture.

  3. Transfer the smoothie base to a bowl and crumble cookie dough of choice on top.

  4. Enjoy!!! 

bottom of page