Creamy Cookie Dough Smoothie Bowl with Protein
If you want something that feels like dessert but still keeps you full, this cookie dough smoothie bowl is it. It’s thick, creamy, and tastes just like cookie dough, but it’s made with simple ingredients like dates, oats, cashews, and even a serving of veggies. Perfect for a hot day when you don’t want anything heavy, this high protein smoothie bowl works just as well for breakfast as it does for a quick, no cook dinner.
I’ve made a lot of smoothies over the years (50+ on the site, most of them high in protein), and this is one I keep coming back to, especially in the summer. It took a few rounds to get the texture and sweetness just right, but once it clicked, it became one of my favorite “dessert for dinner” options. It’s filling, easy to throw together, and one of those recipes you’ll want to make again the second you finish it.
If you love dessert smoothies, you should try this Pecan Pie Smoothie or Protein Oreo Shake.
Ingredient spotlight
A few ingredients in this smoothie bowl might surprise you, but they all play a role in getting that thick, cookie dough texture and flavor.
- Frozen cauliflower rice – This is what gives the smoothie volume and thickness without changing the flavor. You won’t taste it, but you do need to use frozen cauliflower rice. Fresh cauliflower is too strong here and won’t give the same result.
- Medjool dates – Dates add that rich, caramel-like sweetness that makes this taste like cookie dough. Be sure to remove the pits before blending. If you don’t have dates, you can use maple syrup, honey, or half a frozen banana.
- Protein powder – Vanilla protein powder works best for that classic cookie dough flavor, but a peanut butter protein powder is also a great option. I tend to use a plant-based protein for smoothie bowls since it helps thicken the texture, but use what you like.
- Cashews – Cashews make the smoothie extra creamy and a bit more filling. You can leave them out if you want, or swap them for peanut butter or almond butter to change the flavor.
- Rolled oats – Oats help create that thick, dough-like texture and add to the cookie dough flavor. Rolled oats or quick oats both work well.
- Cacao nibs – These are small pieces of unsweetened cacao that add a little crunch and chocolate flavor. If you don’t have them, mini chocolate chips work perfectly. Add them at the end and pulse briefly so they don’t fully blend in
How to make a cookie dough smoothie bowl
Add the frozen cauliflower rice, pitted medjool dates, protein powder, cashews, dairy free milk and rolled oats to the blender. Blend on high speed for 1-2 minutes until completely smooth. Add in the cacao nibs and blend about 10 seconds. Serve immediately with your favorite toppings.
Top Tips
- If the smoothie gets too thin – You can thicken it by adding about ¼ cup oats or a handful of ice and blending again.
- Adjust sweetness based on the protein powder you are using – Vanilla protein powder adds sweetness and thickness. If using an unsweetened protein or collagen, add 1–2 tablespoons maple syrup, honey, or a couple extra dates.
- Prep smoothie packs ahead of time – To make this even easier, portion the cauliflower, dates, cashews and oats, into freezer-safe bags. When ready to make it, just dump everything into the blender, add the milk and protein powder, and blend. Then add cacao nibs and blend again to combine. Get all my tips in how to prep smoothies in advance.
High Protein Cookie Dough Smoothie Bowl
Ingredients
- 1 cup frozen cauliflower rice
- 3 Medjool Dates - pitted
- 1 serving Vanilla Protein Powder
- 1 cup Dairy free milk
- 2 tablespoons Cashews
- ¼ cup Rolled Oats
- 2 tablespoons Cacao nibs - or mini chocolate chips
Instructions
- Measure out all the ingredients except the cacao nibs and add them to the blender.1 cup frozen cauliflower rice, 3 Medjool Dates, 1 serving Vanilla Protein Powder, 1 cup Dairy free milk, 2 tablespoons Cashews, ¼ cup Rolled Oats
- Blend on high for 1-2 minutes until smooth and creamy.
- Once creamy, add the cacao nibs to the blender.2 tablespoons Cacao nibs
- Pulse the blender 2-3 times with the cacao nibs and enjoy.
Equipment
Recipe Notes
- Use a high-speed blender or food processor – This smoothie bowl is very thick. If your blender isn’t very strong, blend the cauliflower, dates, milk, and cashews first, then add the remaining ingredients and blend again.
- Start with less liquid – Use minimal liquid to keep the smoothie thick. Add more milk 1–2 tablespoons at a time if needed.
- Use frozen cauliflower – Frozen cauliflower rice or florets are key for a thick, creamy texture. Do not use fresh cauliflower, as the flavor will be too strong.
- Remove pits from dates – Always check that dates are fully pitted before blending.
Nutrition Information
Other additions
There are a few simple ways to switch up the flavor or make this smoothie bowl fit what you’re craving.
- Add coffee or espresso – For a little caffeine boost, add cold brew or a shot of espresso. You can reduce the milk slightly to keep the texture thick.
- Add Greek yogurt – Swap part of the milk for Greek yogurt to make it even creamier and add extra protein.
- Change the flavor with nut butter – Replace the cashews with peanut butter or almond butter for a slightly different cookie dough flavor.
Smoothie bowl toppings
This smoothie bowl would not be complete without some delicious toppings. Some of my go-to toppings:
- Homemade maple granola for crunch
- Mini chocolate chips for extra cookie dough vibes
- A drizzle of peanut butter or almond butter
- Toasted coconut flakes for a little texture and flavor
LOVED IT