Cookie Dough Bowl

I was inspired to recreate this recipe (and add a touch of my own creative wisdom to it 😉 ) after seeing this amazing recipe by Twin Coast on Instagram (@veganbowls had shared it).

You ready to have your life changed with this bowl? Haha

This cookie dough is vegan AND gluten-free (of course), and just complements the smoothie bowl SO WELL (I’m not usually a huge fan of cookie dough, but this smoothie cookie dough combo was just NEXT LEVEL!!).

vegan gluten-free cookie dough… YUUUUM!!

This was such a fun bowl to make and tasted so freaking GOOD!

The cookie dough recipe can also be baked into cookies if you have some left over (I did), which you can also add to the smoothie bowl too!! Oh, oh, also, also!! I’ve shared Twin Coast‘s cookie dough recipe too, in case you want to try out both (sometimes it’s nice to have a change!)

I topped my smoothie bowl base with cookie dough, chocolate chips and peanut butter, but feel free to top it however you like (it’s a chance to get creative!)

Cookie Dough Bowl Recipe

Cookie dough recipe (my one)

You can use any leftover cookie dough to bake into cookies (which you can add to the smoothie bowl later on too!)


  • 1/2 cup coconut oil (solid not melted)
  • 2 tsp vanilla extract
  • 1/4 cup full fat coconut milk in a can
  • 1 banana, mashed (the riper the better)
  • 1 1/4 cups coconut sugar (or if you want to keep it low(er) sugar, 1/4 cup will do too)
  • 2 cups all purpose gluten-free flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2 cups vegan chocolate chips

To make:

  1. Mix together wet ingredients first, then dry ingredients in separate bowls.
  2. Combine both bowls together & mix until well combined (I used my hands to mix it/knead it, which worked really well), then fold in the chocolate chips!!
  3. Once dough is ready, roll dough into cookie dough balls to use in smoothie bowl! Once done, set aside and make smoothie base.
  4. Side note: if you have spare dough left over and you want to make cookies with it, pop the remaining dough in the freezer to chill for 10-20 mins.
  5. Preheat oven to 190°C (375°F), and line a baking tray with baking paper, or, Biome have reusable silicon sheets!! Highly recommend.
  6. Next, place the cookies on a cookie sheet (making sure to leave space between them, as they expand in the oven), and bake them for 10-20 mins or until they turn a light golden brown on top.
  7. Once done, remove from oven and let them cool on the tray for 10 mins. Then eat up!! The challenge is not to eat them all in one go. You can break them up and add them to your smoothie bowl for a “cookies ‘n cream” type bowl!

I baked the remaining dough into some delicious cookies (which go so well with a warm cup ‘o tea! Just an idea 😉 )

Cookie dough recipe (by Twin Coast)


  • 1 can chickpeas
  • 1 cup peanut butter
  • 1/2 cup dark chocolate chips
  • 2 tbsp honey (or maple syrup)
  • 2 tsp vanilla extract
  • little pinch of salt

To make:

  1. First, rinse the chickpeas, and it’s a good idea to de-shell them too… to help get the best cookie dough texture. It is a little time consuming, but I swear it makes all the difference!
  2. Once you’ve finished de-shelling the chickpeas (2 hours later… 😉 ), mix all the ingredients together in a bowl. You can use a blender or food processor, but if you don’t have either you can mash it with a fork (it just might take a little bit longer though).
  3. ​If your cookie dough is too thick, you might need to add a splash of milk (less than 1/4 cup should do the trick). Add it in gradually as you’re mixing until you reach the desired consistency you want for the cookie dough.
  4. ​You can serve it by popping the dough into a jar, or roll it into balls for the smoothie bowl, or just eat it straight outta the bowl!

Smoothie bowl base (Twin Coast recipe)

Super creamy, just like ice-cream!


  • 2-4 frozen bananas
  • 1/4-1/2 cup almond milk
  • 2 tbsp peanut butter or almond butter
  • 1 tsp vanilla extract

To make:

  1. Place all ingredients into a blender.
  2. Blend until smooth and thick. If you don’t have a high powered blender, make sure to put the fresh ingredients first at the bottom along with the liquid to help it blend easier!
  3. Pour the mix into your favourite jar/bowl (I love using my coconut bowls for smoothie bowls), and voila! Enjoy!!
  4. For toppings I add vegan chocolate chips, peanut butter (or any nut butter, really), and the cookie dough! But feel free to add what you like!

I had so much fun making this (and even more eating it 😉 )

Make sure to tag me if you make it @simplynaturalnessa , I’d absolutely love to see your creations!

Cookie dough smoothie bowl recipe

Have you made smoothie bowls before? Do you prefer them thick like nice-cream, or thin like a smoothie? If you have a favourite smoothie recipe, share below! We’d love to try it out too!

Lots of love,

🖤 Vanessa