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Cookie Dough Smoothie - A Creamy, Dessert-Like Drink You Can Feel Good About

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Frozen banana (1 large, sliced)
  • Rolled oats (2–3 tablespoons; gluten-free if needed)
  • Almond butter or peanut butter (1–2 tablespoons)
  • Milk of choice (about 3/4 to 1 cup; dairy or non-dairy)
  • Vanilla extract (1 teaspoon)
  • Maple syrup or honey (1–2 teaspoons, to taste)
  • Ground cinnamon (a pinch)
  • Pinch of salt (just a tiny pinch to bring out flavor)
  • Mini chocolate chips or cacao nibs (1–2 tablespoons)
  • Optional add-ins: Greek yogurt or a scoop of vanilla protein powder; a few ice cubes for extra thickness

Method
 

  1. Prep your ingredients: Slice and freeze a ripe banana ahead of time for best texture. Measure your oats, nut butter, and chocolate chips.
  2. Load the blender: Add milk, frozen banana, oats, nut butter, vanilla, maple syrup, cinnamon, and a small pinch of salt. Start with the lower amount of milk.
  3. Blend until smooth: Blend on high for 30–45 seconds, or until creamy. If it’s too thick to move, add a splash more milk. If it’s too thin, add a few ice cubes or another tablespoon of oats.
  4. Add the chocolate: Toss in chocolate chips or cacao nibs and blend for 3–5 seconds to break them up slightly, or pulse once or twice if you want bigger bits.
  5. Taste and adjust: Sip a spoonful. Add a touch more sweetener, cinnamon, or salt if needed to balance the flavor.
  6. Serve immediately: Pour into a chilled glass. For a cookie-dough look, sprinkle a few chocolate chips on top.