Cookie Dough Milkshake

Liana Werner-Gray

by | Read time: 2 minutes

Did spooning into a bowl of freshly mixed cookie dough as a child make you feel deliciously rebellious? Uncooked eggs were no match for your wild-and-free spirit. But as an adult, you act more sensibly. Now, you’ve got plenty of reasons to avoid raw dough—and those eggs are only a small part! (Hello, excess sugar, butter and white flour!) To keep that innocent, rebellious thrill alive, opt for this inner-child-pleasing version of cookie dough, made with plant-based ingredients you can feel good about eating. And, since you might not want to add “cookie dough” as a single addition to your food diary, whip up this non-dairy shake and boost your favorite treat.

Jar Filled with Vegan Cookie Dough Milkshake and Cookie Dough Chunks |


Cookie Dough

1 cup Bob’s Red Mill Almond Meal
1 Tbsp. Nutiva Coconut Oil with Buttery Flavor
2-1/2 tsp. maple syrup
1/2 tsp. pure vanilla extract
Dash salt
4 squares Hu Cashew Butter Dark Chocolate Bar, smashed into chunks


2 cups TigerNut Milk (can use almond milk or coconut milk)
2 tsp. Phresh Products Cacao Powder
7 seedless dates (can use 2-3 Tbsp. maple syrup or raw honey)
4 squares Hu Cashew Butter Dark Chocolate Bar
1 tsp. pure vanilla extract
1/4 tsp. salt
4 cups ice


  1. Prepare cookie dough. In a large bowl, combine all ingredients and mix until well combined. The dough should be moist and hold together well. Form half of dough into small chunks and set aside.
  2. Prepare shake. In blender, combine all ingredients and half of cookie dough that isn’t in chunks. Process until smooth.
  3. Transfer shake to two glasses or jars and add top with remaining cookie dough chunks.