Vegan Cookie Dough Smoothie Bowl

Jul 31, 2018 • Updated Mar 11, 2025

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This cookie dough smoothie bowl recipe is the ultimate treat! If you want a healthy breakfast that tastes like dessert this smoothie bowl is for you. It’s is gluten free, dairy free and refined sugar free with a nut free option and will keep you feeling fueled all morning long.

Why You’ll Love This Healthy Cookie Dough Smoothie Bowl

If you love smoothie bowls that taste like dessert this cookie dough smoothie bowl is about to become a new favourite. Just like my creamy mint chip smoothie bowl, almond joy smoothie bowl, and strawberries and cream smoothie bowl, this recipe blends wholesome ingredients with indulgent flavours – so you can satisfy your sweet tooth while nourishing your body.

This nutriend-dense smoothie bowl is a breeze to prepare, making it perfect for busy mornings or a quick, healthy dessert. The combination of raw cashews or rolled oats with Medjool dates creates a delicious cookie dough topping, while the Blue Majik spirulina lends a vibrant and beautiful hue to the creamy banana-based smoothie. You’re going to love it!

Ingredient Notes

For the cookie dough topping:

Raw cashews or rolled oats: Cashews add a creamy, cookie dough-like richness, while oats create a hearty, slightly chewy texture. If needed, almonds or sunflower seeds can work too.
Pitted Medjool dates: These naturally sweet gems bring caramel-like flavour and help create that classic doughy consistency. Swap with dried figs or maple syrup if preferred.
Vanilla extract or vanilla powder: A key player in achieving that warm, bakery-style sweetness.
Vegan mini chocolate chips or cacao nibs: A little chocolatey crunch makes everything better. Go for sugar-free chocolate chips or dark chocolate chips if you prefer.

For the smoothie bowl:

Frozen bananas: Give your bowl that creamy, thick texture you expect from a spoonable smoothie bowl and also adds a natural sweetness.
Frozen plant milk cubes: Gives your smoothie bowl an extra thick texture.
Vanilla powder: Boosts the nutrition and helps with the overall texture of the smoothie bowl.
Ground cinnamon: Just a pinch of cinnamon adds depth and flavour that complements the cookie dough vibe perfectly.
Creamy cashew butter: Enhances richness and brings a buttery, indulgent texture. Almond butter or sunflower butter also work if that’s what you prefer.
Vanilla plant protein: Makes this smoothie bowl more filling while adding a little extra sweetness and protein. Any vanilla-flavoured vegan protein powder works here.
Blue Majik blue spirulina powder: A vibrant superfood that brings a gorgeous blue hue along with antioxidants – totally optional, but so fun!
Mesquite and maca powder: These add a caramel-like sweetness while providing an energy boost and extra depth of flavour.
Non-dairy milk: Just enough to blend everything smoothly. You can use almond milk or any of your other favourite non-dairy milks, but oat milk or cashew milk will make your smoothie base creamier.

For exact ingredient amounts and instructions, see the printable recipe card below.

How to Make a Vegan Cookie Dough Smoothie Bowl

Step 1: Start by preparing the cookie dough. Add all of the cookie dough ingredients into a food processor – except the chocolate chips – and pulse to create a crumbly dough. It should stick together when pinched. If needed, add additional cashews or oats, or medjool dates to adjust the texture.

Step 2: Create the smoothie bowl base by adding all of the smoothie ingredients to the blender. Start with less plant milk and only add more as needed so that you can achieve a thick texture.

Step 3: Transfer the smoothie base to a bowl and crumble cookie dough on top along with chocolate chips.

Secrets to Success

Using frozen bananas and plant milk cubes ensures a thick, ice-cream-like texture. Add non-dairy milk sparingly to maintain this consistency.
Adjust the number of dates in the cookie dough and the amount of vanilla protein powder in the smoothie to suit your preferred level of sweetness.
For unique ingredients like Blue Majik spirulina powder, mesquite, and maca powder, check health food stores or online retailers.
To make this recipe nut-free, substitute raw cashews with rolled oats in the cookie dough and use sunflower seed butter in place of cashew butter in the smoothie.
Use a chilled bowl to keep your smoothie cold longer.

Serving Tips

For best results, serve your smoothie bowl as soon as it’s ready to maintain its creamy texture.
Make your smoothie bowl even yummier with additional toppings like sliced bananas, a drizzle of nut butter or maple cream, or a sprinkle of granola for added crunch.
You can also serve the cookie dough topping over your favourite vegan ice cream or vegan yogurt – it’d be delicious!

Storage Tips

Extra cookie dough can be stored in an airtight container in the fridge for up to a week or frozen for longer storage.
While best enjoyed fresh, the smoothie base can be prepared in advance and stored in the freezer. Allow it to thaw slightly before blending to achieve the desired consistency.

Recipe FAQs

What can I use instead of Blue Majik spirulina powder?

If Blue Majik isn’t available, you can omit it or use a small amount of regular spirulina powder. Just keep in mind that it will alter the color and may add a slight earthy taste.

Is there a substitute for Medjool dates in the cookie dough?

Dried figs or raisins can be used as alternatives, or a small amount of maple syrup can be added to achieve the desired sweetness and consistency.

Can I make this without bananas?

Although I haven’t tried this you could try frozen mango or a mix of frozen cauliflower and a natural sweetener like maple syrup for a similar creamy texture. Let me know if you try it!

Why is my smoothie bowl turning out runny?

You might be adding too much milk or not using enough frozen ingredients. Start with less liquid and blend slowly.

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