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    Home » Recipes » Vegan Breakfast Recipes

    Cookie Dough Smoothie

    Published: May 15, 2020 · Updated: Oct 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This mouth-watering Cookie Dough Smoothie will fill your sweet-tooth cravings while still being healthy! Filled with superfoods, this smoothie will become your new go-to. Eating healthy never tasted so good!

    cookie dough smoothie

    Even though there’s no real cookie dough in this smoothie, it sure tastes like it! Caramel-like dates, rich and nutty pecans, and chocolate-y cacoa nibs blend perfectly with lucuma powder—which has a natural “cookie dough-like” flavor. This tasty flavor combo makes this smoothie recipe all kinds of fabulous.

    How to Make Cookie Dough Smoothie</h2>

    1. Blend together all ingredients but cacao nibs & coconut ice.
    2. Add nibs and ice, then blend again.
    3. Add sweetener if desired.

    Full directions for how to make Cookie Dough Smoothie are in the printable recipe card below. are in the printable recipe card below.</i></p>

    Superfood Boost: Add 1 tablespoon of chia seeds.

    Recipe

    cookiedoughsmoothie

    Cookie Dough Smoothie

    This mouth-watering Cookie Dough Smoothie will fill your sweet-tooth cravings while still being healthy! Eating healthy never tasted so good!
    5 from 1 vote
    Print Pin Rate Email
    Course: Drinks
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Cookie Dough Smoothie, dairy free smoothie, vegan smoothie
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 2 servings
    Calories: 362kcal
    Author: Veg Kitchen

    Ingredients

    • ¼ cup raw pecans
    • ¼ cup Medjool dates pitted, about 3–4 large dates
    • 1 cup pear very ripe, chopped
    • 2 tbsp lucuma powder
    • 1 tsp maca powder
    • 1 ½ cups almond milk
    • 2 tbsp cacao nibs
    • 2 cups coconut ice see note
    • sweetener to taste; optional
    US Customary - Metric

    Instructions

    • Blend all ingredients together—except the cacao nibs and coconut ice—until creamy and smooth.
    • Add the nibs and ice and blend until frosty. This leaves the nibs to serve as “chocolate chips” and add a crunchy kick!
    • This smoothie is inherently dessert-like, so it is unlikely you will need to boost the sweetness—but taste the smoothie and add sweetener if desired.

    Notes

    Note: To make coconut ice, freeze pure coconut water in cube trays until solid. (This is one of my favorite ways to add flavor to a smoothie!)

    Nutrition

    Serving: 14oz | Calories: 362kcal | Carbohydrates: 52g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 497mg | Potassium: 1062mg | Fiber: 16g | Sugar: 31g | Vitamin A: 54IU | Vitamin C: 10mg | Calcium: 320mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    Reprinted with permission from Superfood Smoothies* ©2013 by Julie Morris, Sterling Publishing Co. Photography by Julie Morris.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

    More Vegan Breakfast Recipes

    • vegan scones
      Vegan Lemon Ginger Scones
    • healthy vegan waffles
      Vegan Pumpkin Waffles
    • Light and fluffy pancakes
      Vegan Banana Oat Pancakes
    • raw strawberry jam
      Raw Vegan Strawberry Jam

    Reader Interactions

    Comments

    1. Leigh says

      December 04, 2013 at 3:55 pm

      Hi Julie,

      Would this tasty shake... taste the same without the pecans? Any substitutes? No nuts allowed. 🙁 Thanks!

    2. Nava says

      December 05, 2013 at 10:24 pm

      Leigh, if you can do seeds, I'd say that hemp seeds (2 to 3 T) might be a good substitute. Or 1/4 cup silken tofu. Hope that helps!

    5 from 1 vote (1 rating without comment)

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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