Peanut Butter Chocolate Chip Cookie Smoothie 🍪(try saying that ten times fast!) This combo will knock your socks off, protein packed and yummy, it feels like a cheat but it's oh sooooo good! This recipe makes enough for two servings, and you can always save some of the chocolate chip cookie dough chunks for later ☺️
For the chocolate chip cookie dough chunks:
2 scoops Orgain Vanilla Bean Protein Powder
1 tbsp creamy natural peanut butter
1 tbsp nutritional yeast (Bragg)
2 tbsp coconut flour
1/2 tsp vanilla extract
1 tbsp mini chocolate chips (Enjoy Life)
1/4 cup unsweetened almond milk
Combine all dry ingredients until well blended, then add the almond milk and vanilla. Mix until cookie dough is formed (may need a little more milk/water, just add 1/2 tbsp at a time).
Spread dough onto a piece of parchment paper, then place another piece of paper on top, pressing dough out smooth until about a 1/4 inch thick. Pop in the freezer for about 30-40 minutes until hardened. Take off top layer of parchment paper, then cube the dough to your preferred size. (See image below) Put back in the freezer so it won't soften while you get your smoothie together (try not to eat them all)!
For the smoothie:
1 large ripe banana 🍌
2 tbsp peanut butter powder (Honeyville)
2 scoops Orgain Vanilla Bean protein powder
1/2 tsp cinnamon
1/2 cup unsweetened almond milk
2 cups ice
Place all ingredients into your blender. Blend until smooth and creamy, pour into a glass, then mix in some of the cookie dough chunks...top with additional chunks and a sprinkle of cinnamon, grab a spoon and dig in!
Nutritional info from MFP below👇
Cookie Dough Steps
Kelly is a loving wife, mother, veteran, life-long athlete, personal trainer, and self taught cook with a passion for helping others. She hopes you will be inspired to live a healthier lifestyle while enjoying delicious meals cultivated in her home, and shared at your own tables.