Peanut Butter Banana Cookie Dough Shake (vegan, gf)

Creamy peanut butter banana shake is flecked with hunks of peanut butter cookie dough in this vegan and gluten-free peanut butter banana cookie dough shake.

When in doubt, peanut butter it out.

That's my motto when faced with dessert indecision. I also like to almond butter and sunbutter it out, but those are stories for another day.

Between the blog and the book, I've been baking up a storm. A storm as in 3 to 4 batches of cookies per week for the last 4 weeks. It was all glitz, glamour, and goodness during the first and second weeks. A cookie for breakfast, a cookie in the afternoon, 2 cookies after dinner. Glorious cookie indulgence. However, by week three, I was just about maxed out on cookie consumption, so I started freezing some of the cookie dough for a rainy, cookie-hungry day. Ironically, as I'm writing these mild complaints about too many cookies, my stomach is stuffed with about 2 ½ of them. You know, because 3 would have spoiled my dinner.

What was my point again? Ahh, yes. That I've been hoarding cookie dough in our freezer.

A refined-sugar-free version of this peanut butter cookie dough endured the great freeze, and I ended up incorporating it into a shake-like peanut butter smoothie for dessert one night. Dan and I loved the simple combination so much that I decided to remake it and share the goodness with you.

Tall, frosty, and packed with peanut butter cookie dough.

To make this shake, you'll start by whipping up a tiny batch of gluten- and refined-sugar-free peanut butter cookie dough. Roll the dough into balls and chill for a quick handful of minutes.

While the dough is chilling, you'll combine frozen bananas, nut milk, peanut butter, and vanilla in a food processor. Give it a good pulse and then whirl the combination into a super thick shake. Add half of the cookie dough to the food processor and pulse to chop and disperse bits throughout before scooping into a glass. As a final touch, you'll crumble the remaining cookie dough over top.

The treat that peanut butter dreams are made of...

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5 from 2 votes

Peanut Butter Banana Cookie Dough Shake (vegan, gf)

To make this shake, you'll start by whipping up a tiny batch of gluten- and refined-sugar-free peanut butter cookie dough. Roll the dough into balls and chill for a quick handful of minutes. While the dough is chilling, you'll combine frozen bananas, nut milk, peanut butter, and vanilla in a food processor. Give it a good pulse and then whirl the combination into a super thick shake. Add half of the cookie dough to the food processor and pulse to chop and disperse bits throughout before scooping into a glass. As a final touch, you'll crumble the remaining cookie dough over top.

Course Dessert, Shake, Smoothie

Prep Time 15 minutes

Total Time 15 minutes

Servings 1 to 2

Ingredients

Peanut Butter Cookie Dough

• 2 tablespoons oat flour
• 1 tablespoon natural peanut butter
• 1 tablespoon coconut sugar
• ½ teaspoon pure vanilla extract
• tiny pinch sea salt
• 1 teaspoon water

Peanut Butter Banana Shake

• 2 very ripe bananas, peeled, sliced, and frozen
• ¼ cup unsweetened nut milk
• 1 tablespoon natural peanut butter
• 1 teaspoon pure vanilla extract

Instructions

Peanut Butter Cookie Dough

• In a small bowl, combine the oat flour, peanut butter, coconut sugar, vanilla, and sea salt and use a fork to mix until crumbly. Add in the water and mix again until just incorporated. Scoop out about 2 teaspoons of the mixture, roll into a ball, and repeat. It yields approximately 4 cookie dough balls. Pop in freezer until ready to use.

Peanut Butter Banana Shake

• In a food processor, combine the banana, nut milk, peanut butter, and vanilla. Pulse a few times and then process until thick and creamy, stopping to scrape down the sides as needed. Add 2 of the cookie dough balls and pulse 5 to 10 times to roughly chop.
• Scoop into 2 small glasses. Crumble remaining pb cookie dough balls and sprinkle on top.