Indulge in the creamy, dreamy delight of a PB Cookie Dough Vegan Milkshake that’s as satisfying as it is wholesome. This luscious blend combines the rich, nutty flavor of peanut butter with chunks of soft, chewy cookie dough for a treat that feels decadent yet guilt-free. In just minutes, you’ll have a frosty, velvety shake that’s perfect for cooling down or satisfying a sweet craving. The smooth texture, paired with the occasional bite of dough, creates a symphony of flavors and sensations that’s impossible to resist.

Packed with plant-based goodness, this milkshake is a celebration of simplicity and indulgence. The natural sweetness of the ingredients shines through, while the creamy base and chewy dough bits offer a delightful contrast. Whether you’re vegan or just looking for a healthier treat, this shake delivers on taste and texture without compromise. Whip it up in no time and savor every sip of this irresistible, feel-good dessert that’s sure to become a favorite.

Ingredients for PB Cookie Dough Vegan Milkshake

For the Peanut Butter Oat Cookie Dough Balls (makes 16):
1½ cups whole rolled oats
¼ cup chopped walnuts (or substitute with almonds or pecans)
8 soft Medjool dates, pitted (soak in warm water for 10 minutes if not soft)
1 tablespoon ground flaxseed (or chia seeds as a substitute)
½ teaspoon pure vanilla extract
¼ teaspoon sea salt
½ cup creamy natural peanut butter (or almond butter for variation)
3 tablespoons warm water (to help bind the dough)
⅓ cup chocolate chips (use dairy-free for strict vegan)
For the Milkshakes (makes 2):
6 peanut butter oat cookie dough balls + 2 for garnish
1 cup almond milk (or any plant-based milk of choice)
Big handful of ice
2 big scoops of vanilla ice cream* (use vegan ice cream for strict vegan)
Chocolate sauce, optional*
Whip cream, optional* (use coconut whip for vegan)
Chocolate chips, optional*

Step-by-Step Instructions

Make the Peanut Butter Oat Cookie Dough Balls:
In a food processor, pulse together the oats, walnuts, dates, flaxseed, vanilla, and sea salt until well combined.
Add the peanut butter and warm water, then pulse until the mixture sticks together when pinched between your fingers.
Transfer the dough to a bowl and stir in the chocolate chips.
Scoop 1 tablespoon of the mixture for each dough ball and roll them into balls using your hands. Set aside.
Make the Milkshakes:
In a blender, combine 6 cookie dough balls with the almond milk and blend on high speed until smooth.
Add a handful of ice and blend until combined.
Add the ice cream and pulse 2 times just to combine. Avoid over-blending to prevent melting the ice cream.
Pour the milkshake into two glasses and garnish each with a cookie dough ball.
Add optional toppings like chocolate sauce, whip cream, or chocolate chips as desired.
Store the remaining cookie dough balls in the fridge or freezer for later use.

Creative Toppings & Sauce Ideas

Elevate your PB Cookie Dough Vegan Milkshake with fun and flavorful toppings! Try drizzling chocolate sauce or caramel sauce over the top for a decadent touch. Add a dollop of coconut whip cream or a sprinkle of crushed peanuts for extra texture. For a chocolatey crunch, toss on a handful of mini chocolate chips or cacao nibs. Feeling adventurous? Add a pinch of sea salt to balance the sweetness!

Storage Tips for Cookie Dough Balls

Got leftover cookie dough balls? No problem! Store them in an airtight container in the fridge for up to 5 days or freeze them for up to 3 months. They’re perfect for quick milkshakes or as a grab-and-go snack. If frozen, let them thaw for a few minutes before blending or eating.

Time-Saving Hacks

Short on time? Prep the cookie dough balls ahead of time and keep them in the fridge or freezer. When you’re ready for a milkshake, just grab and blend! You can also use store-bought vegan cookie dough as a shortcut, though homemade adds a wholesome touch. For an even quicker shake, skip the ice and use frozen almond milk instead.

Recipe Variations to Try

Switch up the flavors to keep things exciting! Swap peanut butter for almond butter or cashew butter for a different nutty twist. Use oat milk or coconut milk instead of almond milk for a creamier texture. For a chocolatey version, add cocoa powder to the milkshake blend. You can even use chocolate ice cream instead of vanilla for a richer treat.

Equipment Tips for Perfect Blending

For the smoothest milkshake, use a high-speed blender to ensure the cookie dough balls blend seamlessly. If your blender struggles with ice, crush it slightly before adding. For the dough balls, a food processor works best to achieve the right consistency. Don’t have one? Use a mortar and pestle or finely chop the ingredients by hand.