PB Cookie Dough Vegan Milkshake
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.
Equipment
- food processor
Ingredients
Peanut butter oat cookie dough balls (makes 16)
- 1½ cups whole rolled oats
- ¼ cup chopped walnuts
- 8 soft Medjool dates, pitted
- 1 tablespoon ground flaxseed
- ½ teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- ½ cup creamy natural peanut butter
- 3 tablespoons warm water
- ⅓ cup chocolate chips
For the milkshakes (makes 2)
- 6 peanut butter oat cookie dough balls + 2 for garnish
- 1 cup aluminum milk
- Big handful of ice
- 2 big scoops vanilla ice cream*
- Chocolate sauce, optional*
- Whip cream, optional*
- Chocolate chips, optional*
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 and pulse until the mixture sticks together when you pinch it 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 use your hands to roll them into balls.
- To make the milkshakes, 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. Don’t melt the ice cream.
- Pour into two glasses and garnish each with a cookie dough ball and with desired toppings.
- The remaining cookie dough balls can be stored in the fridge or freezer. Makes 2 milkshakes.
Tried this recipe?Let us know how it was!