How to make vegan gluten-free cookie dough and a thick smoothie bowl base!
This smoothie cookie dough combo is just NEXT LEVEL!
Any leftover cookie dough you may have can be baked into cookies and added to this smoothie bowl, too, for extra crunch!
Twin Coast have a great grain-free, healthy cookie dough recipe that compliments this bowl really well if you’re looking for a healthier alternative.
Before we get started in learning how to make this super delicious vegan cookie dough – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
Cookie Dough Smoothie Bowl
The best vegan cookie dough bowl awaits…
Ingredients:
Cookie Dough:
- 1/2 cup coconut oil (solid not melted) or vegan butter
- 3/4 cup coconut sugar
- 1 tbsp plant milk
- 1 tsp vanilla extract
- 1 ripe banana, mashed
- 1 cup all purpose gluten-free flour, heat-treated
- 1-2 cups vegan chocolate chips
Smoothie Bowl Base:
- 3-4 frozen bananas
- 1/4 cup almond milk
- 2 tbsp peanut butter or almond butter
- 2-3 dates, pitted
To make:
Cookie Dough:
- Start by heat-treating your flour in either the microwave or oven.
- Using a mixer, mix your oil/butter and sugar together for 2-3 minutes, or until combined. Add the milk, vanilla extract and banana, and continue mixing. Slowly add in your flour and mix until just combined.
- Using a spatula, fold in the chocolate chips, then roll into cookie dough balls and set aside.
- If you have spare dough left over and you want to make cookies, preheat oven to 180°C (350°F), and line a baking tray with baking paper.
- Place the cookies on cookie sheet – making sure to leave space between them, as they expand in the oven – and bake for 10-20 minutes or until they’re a light golden brown. The cookies will continue to firm up as they cool, so if you want more of a soft, gooey cookie, remove them from the oven a little earlier. Leftovers can be stored in an airtight container for up to 5 days.
- Remove from oven and let cool on the tray. Allow to cool completely before adding to smoothie bowl (or it’ll melt).
Smoothie Base:
- Place all the ingredients into a high-speed blender and blend until smooth and thick. If you don’t have a high-powered blender, make sure to put the fresh ingredients in first at the bottom along with the liquid to help it blend easier.
- Pour the mix into your favourite jar or bowl and top with the cookie dough and any of your other favourite toppings.
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. I am not a doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products, recipes or tips mentioned in this post.
Have you made smoothie bowls before? Do you prefer them thick like nice-cream, or thin like a smoothie? Share in the comments below.
Lots of love,
🖤 Vanessa