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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


  • 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 ⁣


  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