Vegan Cookie Dough Smoothie Bowl

I first made this Vegan Cookie Dough Smoothie Bowl on a hot afternoon when I was craving something sweet and refreshing but still wanted it to feel a little indulgent like dessert and I opened my pantry and spotted some leftover vegan cookie dough bites and I knew instantly that they deserved to be the star of a creamy, dreamy smoothie bowl. That first spoonful was so thick, cool, and cookie-dough packed that I felt like I was treating myself to an ice cream sundae but in a wholesome, plant-based way.

What I adore most about this Vegan Cookie Dough Smoothie Bowl is how it combines the best parts of dessert with the feel-good energy of a smoothie and each bite is packed with rich chocolate chips, sweet cookie dough chunks, and a silky, nutty base that keeps me full and happy and it’s become my favorite way to turn an ordinary day into something special in just minutes.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Frozen bananas – Create the thick, creamy base that mimics soft-serve.
• Almond milk or any plant-based milk – Blends everything smoothly.
• Almond butter – Adds richness and a cookie-dough-like flavor.
• Vanilla extract – Gives warmth and that classic cookie taste.
• Cinnamon – Brings a hint of cozy spice.
• Vegan chocolate chips – For sweet, melty bites throughout.
• Vegan cookie dough pieces – The star topping that makes this bowl irresistible.
• Maple syrup – Optional, for extra sweetness if needed.

Tools You’ll Need

• High-speed blender – Essential for blending frozen bananas into a thick, creamy base.
• Spatula – Helps scrape down the sides of the blender.
• Bowl – For serving your beautiful smoothie creation.
• Spoon – For topping and digging in.
• Measuring cups and spoons – To get the perfect consistency and flavor.

Instructions

Step 1: Prepare the base

I add the frozen bananas, almond milk, almond butter, vanilla extract, and cinnamon to my blender and blend until super thick and creamy, stopping to scrape down the sides as needed.

Step 2: Adjust sweetness

I taste and add a drizzle of maple syrup if I want a little extra sweetness, then blend again quickly.

Step 3: Pour and smooth

I pour the thick smoothie into a bowl and use a spoon to swirl and smooth the top to make it look extra inviting.

Step 4: Add toppings

I sprinkle vegan chocolate chips and break vegan cookie dough into chunks to pile on top, making sure each bite will have something fun and sweet.

Step 5: Serve immediately

I grab my spoon and dig in right away while it’s cold and creamy for that perfect treat-like breakfast or snack.

Tips

If you want it even thicker, I suggest using less milk or adding a few ice cubes to the blender. You can also mix in some protein powder for an extra boost. And if you love a bit of crunch, sprinkle on some granola or crushed nuts with the cookie dough.

Ways to Serve

I love eating this smoothie bowl right away for breakfast or as an afternoon pick-me-up, but it also works beautifully as a post-workout treat. You can even divide it into small cups for a fun, shareable dessert at gatherings!

Frequently Asked Questions

Can I make this Vegan Cookie Dough Smoothie Bowl ahead of time?

It’s best enjoyed fresh, but you can prep the cookie dough pieces and keep bananas ready in the freezer.

What can I use instead of almond butter?

Any nut or seed butter works great! Try cashew butter or sunflower seed butter for different flavors.

How can I make it extra protein-rich?

Add a scoop of your favorite vegan protein powder to the base before blending.

See You in the Kitchen

I hope you give this Vegan Cookie Dough Smoothie Bowl a try! It’s one of my favorite ways to satisfy a sweet craving while still feeling good, and I’d love to hear how yours turns out. Please leave a comment or share your smoothie creations with me! And if you enjoy this recipe, don’t forget to save it for those days when you want something fun and indulgent but still nourishing.

Happy Cooking!

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