Cookie Dough Smoothie Bowl
This Cookie Dough Smoothie Bowl is vegan cookie dough in smoothie bowl form. It's a fantastic “dump and go” breakfast when you want something quick, sweet, filling, and full of nutrients all at the same time.
Raw cookie dough, that spoon licking, bowl scraping treat we would patiently wait for as kids while cookies were being made. I always felt like I was getting away with something special, eating the dough before it was cooked. I know I’m not alone in my adoration for this uncooked confection as the popularity in raw cookie dough has soared.
The great thing about vegan cookie dough is that it’s totally safe to eat raw and can be made with healthy ingredients. The Cookie Dough Smoothie Bowl is raw vegan cookie dough in smoothie bowl form. Yes, my friends, it’s nutrient dense cookie dough for breakfast.
Chickpeas (or garbanzo beans) are the secret ingredient that give this plant-based bowl it’s raw dough texture. Beans are also a great source of fiber and protein, keeping you feeling full for hours. I like to use really over ripe bananas for natural sweetness. Bananas that have black spots all over them are perfect for blending.
This is a fantastic “dump and go” breakfast when you want something quick, sweet, filling and full of nutrients all at the same time. It’ll satisfy the kid in you and your healthy lifestyle too!
Here’s everything you need to make Cookie Dough Smoothie Bowl:
Ingredients
1 ½ cups of garbanzo beans (one 15 oz can) drained and well rinsed
2 very ripe bananas
¼ cup (2oz.) of almond milk, unsweetened
1 tablespoon of vanilla
¼ teaspoon fine sea salt
¼ teaspoon of baking soda (for cookie dough flavor)
¼ cup of almond butter
½ cup (45 grams) of rolled oats
4 large medjool dates, pitted
Cacao nibs for topping
Makes 2-3 bowls
How to make Cookie Dough Smoothie Bowl
Step One:
1. If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans, measure out 1½ cups.
Step Two:
2. Add the garbanzo beans and bananas to a blender container, followed by the almond milk, vanilla, salt and baking soda, along with the almond butter, rolled oats and dates.
The baking soda is what gives raw cookie dough its “cookie dough” flavor.
Step Three:
3. Securely attach the lid to your container and blend util creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
Step Four:
4. Scoop the healthy mixture, which will be the consistency of loose cookie dough, into two or three bowls and top with cacao nibs
Enjoy as a protein-packed, plant-based breakfast, or as a healthy and satisfying dessert!
Enjoy these healthy, dessert for breakfast, recipes!
Cookie Dough Smoothie Bowl
Ingredients
Instructions
- If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans, measure out 1½ cups.
- Add the garbanzo beans and bananas to a blender container, followed by the almond milk, vanilla, salt and baking soda, along with the almond butter, rolled oats and dates.
- The baking soda is what gives raw cookie dough its “cookie dough” flavor.
- Securely attach the lid to your container and blend util creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
- Scoop the healthy mixture, which will be the consistency of loose cookie dough, into two or three bowls and top with cacao nibs
Nutrition Facts
Calories
509.69Fat (grams)
15.33Sat. Fat (grams)
1.38Carbs (grams)
82.95Fiber (grams)
14.71Net carbs
68.24Sugar (grams)
38.08Protein (grams)
15.58Sodium (milligrams)
291.27Cholesterol (grams)
0.00Cookie Dough Smoothie Bowl
Ingredients
Instructions
- If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans, measure out 1½ cups.
- Add the garbanzo beans and bananas to a blender container, followed by the almond milk, vanilla, salt and baking soda, along with the almond butter, rolled oats and dates.
- The baking soda is what gives raw cookie dough its “cookie dough” flavor.
- Securely attach the lid to your container and blend util creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
- Scoop the healthy mixture, which will be the consistency of loose cookie dough, into two or three bowls and top with cacao nibs
Nutrition Facts
Calories
509.69Fat (grams)
15.33Sat. Fat (grams)
1.38Carbs (grams)
82.95Fiber (grams)
14.71Net carbs
68.24Sugar (grams)
38.08Protein (grams)
15.58Sodium (milligrams)
291.27Cholesterol (grams)
0.00
