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.
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.