Cookie Dough Smoothie

Cookie Dough Smoothie

If you needed another excuse to have cookie dough for breakfast, then this is the recipe for you. I’ve posted about a breakfast cookie dough before thanks to my foodie friend Celine from Blueberrysmiles but this one is chickpea-free for the chickpea averse among you.

After enjoying some delicious smoothies recently at plant-based cafes, I had to get back into the kitchen to whip up my own cookie-inspired delights. What I love about this particular Cookie Dough Smoothie is that it is indulgent, delicious, nutritious and suitable for breakfast, any day of the week. This needn’t be a treat at all as it is jam packed with all the goodness you’d need for a great start to the day. That said, the creamy, thick texture and the cacao studded blend fool you into believing it’s fit for dessert.

Cookie Dough Smoothie

Cookie Dough Smoothie

I’ve used frozen bananas for creaminess, oats for a healthy dose of fibre and slow-releasing carbohydrates that will keep you going all morning, as well as some dates for a natural sweetness (I like these juicy ones).

A subtle hint of vanilla, a dash of cinnamon and a sprinkling of maca add a malty-sweet caramel-like flavour to the smoothie, while the tahini adds some healthful fats and the cacao nibs just add the wow factor – as well as a boost of antioxidants.

Cookie Dough Smoothie

Cookie Dough Smoothie

As if you needed any more persuading… this smoothie can also be served as a smoothie bowl topped with your favourite additions: granola, nut butter and even real cookie pieces! Keep it thick for a spoon-able breakfast or slurp up the goodness. This is one smoothie that won’t disappoint, or pour into a bowl for a smoothie bowl delight.

Cookie Dough Smoothie

  • Servings: 1
  • Difficulty: easy
  • Print

A thick and healthy smoothie that tastes like cookie dough for the ultimate indulgence.


Ingredients

  • 40g oats
  • 2 dates, pitted
  • ½ tsp vanilla essence
  • ½ tsp each: cinnamon, maca
  • 20g cacao nibs, plus extra for topping
  • 1 tbsp tahini
  • 50-100ml plant-based milk
  • Pinch salt

Directions

  1. Add all the ingredients to a blender and whizz until smooth and really creamy, scraping down the sides as necessary. Add more milk for a thinner smoothie or keep it thick with less milk.
  2. Pour into a glass (or bowl) and sprinkle over extra cacao nibs. Enjoy straight away.

Have you tried my recipe for Cookie Dough Smoothie? I would love to hear from you so please leave a comment below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy so I can see them!

With cookie dough love x

I love dates, but they can get pricey, and I’ve recently discovered these juicy Deglet Noir Dates from Buy Wholefoods Online which are great for raw and cooked baking – and snacking!

 

THIS POST ISN’T SPONSORED ALTHOUGH I WILL EARN A SMALL COMISSION ON ANY PURCHASES MADE THROUGH THE LINK TO THE DATES.

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