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Chocolate Chip Cookie Dough Vegan Milkshake (with hidden veggies!)

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This delicious vegan milkshake is made with blended chocolate chips, gluten-free homemade cookie dough, dairy free milk, nut butter, and my secret ingredient to making milkshakes and smoothies SO creamy: frozen cauliflower! Basically, this vegan dessert recipe is so healthy, you can finally have a Cookie Dough Milkshake for breakfast.

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This healthy milkshake recipe uses all natural ingredients (no ice cream)

There are two types of people in this world: those who prefer the cookie, and those who prefer the dough.  While I ADORE cookies, I fall definitively into the latter camp.  In college, I kept a log of Tollhouse chocolate chip in my dorm room fridge, available whenever I needed to pinch off a bite (or three).  In my later, more healthy years, I’ve been known to keep a glass container full of this healthy chocolate chip cookie dough in my freezer, digging into it with a spoon on Bachelorette nights or even for breakfast! 

And now, in the spirit of summer, I’ve translated my addiction into a milkshake.  A completely vegan, gluten-free, refined sugar free, healthy Chocolate Chip Cookie Dough Milkshake. You could call this a smoothie and drink it for breakfast – it’s THAT good for you. It’s technically even a green smoothie, even though the secret vegetable inside is white! But the flavor? The flavor is all decadence.  It’s rich, buttery, filled with vanilla smoothness and bursting with bites of chocolate.  Beyond freezing a bit of non-dairy milk in ice cube trays the night before, the whole thing also comes together in about two minutes flat. 

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How to make this Cookie Dough Milkshake a superfood shake 

You know when people talk about chocolate being a super food?  They’re talking about raw cacao, which is packed with theobromine, magnesium, and antioxidants that give you a mellow energy and loads of immune-boosting power. They completely satisfy my chocolate cravings, and I love the faint crunch they give when pulsed into the milkshake. There are a handful of ingredients in this vegan milkshake recipe that give it that supreme cookie dough flavor and superfood nutritional value. You’ll love: 

  • Almond butter. For that rich butteriness that also packs in healthy fats that will balance your blood sugar and keep you full longer! 
  • Vanilla extract. A powerful antioxidant that also brings that amazing chocolate chip cookie essence. 
  • Cacao nibs. Completely unprocessed crushed cacao beans which boast more of chocolate’s amazing nutrients and flavor.
  • Cauliflower. This milkshake sneaks in anti-inflammatory cauliflower which adds an amazing creaminess, you’ll be shook that you can’t even taste it. 
  • Hemp hearts. Studied as a natural remedy for constipation, hemp hearts are filled with protein, fiber and healthy fats that adds creaminess to this milkshake recipe. 

How to make this healthy cookie dough milkshake in 2 minutes

One of my core philosophies to healthy living is to add vegetables into every meal – including dessert! Instead of reaching for that tub of refined sugar-filled ice cream in the freezer, I love making a double (or triple) batch of this healthy superfood milkshake to have on hand for a lazy weeknight dessert, for a healthy breakfast, or even to share on date night! Here’s how easy this healthy dessert recipe is to make: 

  1. Make the cookie dough. In a bowl, stir together nut butter, vanilla, maple syrup, almond flour, and sea salt until a thick dough forms.  ⁣
  2. Divide the dough in half. Add chocolate chips to one half and roll into cookie dough balls. The other half will go into your blender for the milkshake base! 
  3. Make the milkshake. Add the cauliflower, hemp hearts, banana and non-dairy milk to the blender with the half of the cookie dough. Blend until smooth. 
  4. Make it chocolate chip-y! Pulse in cacao nibs or chocolate chips. Pour into two glasses and garnish with additional chocolate chip pieces. Enjoy! 

Cookie Dough Milkshake

More healthy cookie dough recipes to try:


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Chocolate Chip Cookie Dough Vegan Milkshake (gluten free + refined sugar free)


  • Author: Liz Moody
  • Total Time: 15 minutes
  • Yield: 2 Shakes 1x

Ingredients

Scale
  • 1/3 cup creamy unsalted cashew or almond butter⁣
  • 2 teaspoon vanilla extract ⁣
  • 2 tablespoon maple syrup⁣
  • 1/2 cup almond flour⁣
  • 1/8 teaspoon fine grain sea salt⁣
  • 4 tablespoons cacao nibs, chocolate chips or chopped dark chocolate
  • 1 1/2 cups milk of choice ⁣
  • 2 cups frozen cauliflower ⁣
  • 1/4 cup hulled hemp hearts ⁣
  • 1 frozen banana ⁣

Instructions

 

  1. In a medium bowl, use your hands to stir together nut butter, vanilla, maple syrup, almond flour and sea salt until a thick dough forms.
  2. Divide in half. To one half, mix in 2 tbsp of chocolate chips, then roll into balls the size of the chunks you find in cookie dough ice cream.
  3. Add the other half to a blender and blend with milk, cauliflower, hemp hearts, and banana until smooth.
  4. Pulse in the remaining 2 tbsp chocolate until it’s distributed but not fully blended. ⁣
  5. Pour into two glasses. Stir in/top with cookie dough chunks! Enjoy with a friend, or save the second serving for tomorrow by storing in the fridge in a mason jar with a lid!
  • Prep Time: 10
  • Cook Time: 5

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Comments

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  1. Emily says:

    I have been dairy free for 7 months and I miss ice cream and milkshakes SO much. This was amazing!!

  2. Suzanne says:

    Being keto by choice (and doc reccomend) has not been easy. And I’ve MISSED cookies. Especially cookie dough. So, when I came across your recipe, I Pinned it with mild interest. Mostly as a quick breakfast idea or snack and not expecting much, honestly.
    With a fee changes, I made half of this today. SO YUMMY!!!!
    I used Sun Butter instead of Almond (cuz I had it and it’s less irritating to me than pnut butter), cashew milk and straight ice, and sugar free maple syrup…plus some extract and liquid stevia. This is one of the best on-plan smoothie/blender drinks ever. Thank you so much!!

  3. Healthy Salted Chocolate Chip Cookie Dough Pancakes with 2-Ingredient Caramel Syrup (Grain Free, Refined Sugar Free, Dairy-Free) | Sprouted Routes says:

    […] case you haven’t noticed yet, I’m a fan of cookie dough.  I’ve made cookie dough milkshakes, cookie dough cups, and cookie dough you can eat with a spoon—and now I’m adding healthy […]

  4. KarI says:

    I just made this and the flavor was amazimg but it didn’t get thick at all. 🙁 I used canned coconut milk, froze 3/4 cup for 12 hours, and blended it with 3/4 cup coconut milk, and the rest of the ingredients. My blender is kind of cheap so I had to blend it for a few to get all the milk cubes blended..and by that point it was very runny. What could I have done wrong?

    1. Liz Moody says:

      I think blending it too long made the difference! Maybe next time start with even more frozen parts and less liquid!

  5. Jen says:

    Oh my stars! This milkshake is life. I didn’t have any frozen milk and I also needed the shake right away so I used canned (not cold) coconut milk and added some ice cubes. It didn’t have that texture you speak of from the frozen milk, but it didn’t matter. Yum yum yum!

  6. Heidi Kokborg says:

    Oh my! I need to make this! It looks absolutely amazing! And I love cookie dough too – it’s the best! Thanks for sharing this amazing recipe. I know what I’ll be sipping on this weekend 😉

    1. Liz Moody says:

      Woot! Stop back and lemme know what you think! <3

  7. Paula says:

    I have a almond allergies how can substitute the almond butter. I really want to give it a try

    1. Liz Moody says:

      Hi Paula! Roasted cashew butter would also work really well, and so would walnut butter. Are you okay with either of those?

  8. Hilary says:

    Meant to rate it a 5 on my original comment!

  9. Hilary says:

    I had all of the ingredients but the frozen milk when I read this recipe and really wanted to make it anyways. Subbed the frozen milk for frozen banana and just reduced the maple syrup to about 1.5 tbsps so it wouldn’t be too sweet. I blended half of the cacao more thoroughly and left the rest whole. I also added a little chia to beef up the protein a bit more. It came out super delicious! I’ve been gluten free for 4 years now, and vegan for the last 6 months.. so needless to say I haven’t had good cookies/cookie dough in ages. This totally satisfied those cravings. The consistency was so yummy, and the ‘batter’ tastes salty and buttery. The dark chocolatey taste from the cacao made it even more decadent. Thanks so much for sharing! This is my new favorite healthy dessert!!

    1. Liz Moody says:

      Yay!! I’m so glad you liked it! Your tweaks sound awesome – I’ll have to try it that way! <3

  10. Dawn says:

    Question: recipe calls for 3 cups milk, but instructions only account for 1.5 cups (3/4 frozen + 3/4 blended)?? Looks great, though!

    1. Liz Moody says:

      sorry – updated to reflect! I doubled it in one of my testing sessions, and forgot to change it back! Thanks for pointing it out.

  11. M says:

    Doesn’t 3/4 plus 3/4 equal 1.5 cups, rather than 3 cups?

  12. Pam says:

    Made this for a special weekend breakfast and it is super delicious. Thanks for sharing!