Name: Cookie Monster Smoothie Bowl Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Vegan
Ingredients: 1 frozen banana; ½ avocado; 3 dates, pitted; ¾ cup unsweetened flax milk (or other plant milk); ½ teaspoon blue spirulina powder; ¼ teaspoon pure vanilla extract; 1 ½ cups almond flour; ¼ cup peanut butter; 1 teaspoon pure vanilla extract; ¼ teaspoon salt; ¼ cup maple or agave syrup; ¼ cup gluten-free, vegan dark chocolate chips; Chocolate covered chia seeds (optional); Cacao nibs

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Introduction

The Cookie Monster Smoothie Bowl is a fun and nourishing treat that combines creamy avocado and banana with vibrant blue spirulina for a splash of color. Topped with homemade vegan cookie dough and crunchy cacao nibs, it’s a delightful way to start your day or enjoy as a sweet snack.

A white bowl sits on a white marbled surface, filled with a smooth, thick turquoise blue mixture that looks creamy and swirled in the center. Around the edge of the bowl, there is a ring of crumbled light brown and dark brown bits, creating a crunchy texture contrast to the smooth center. The crushed pieces are uneven in size and scattered in a broken, natural pattern along one side of the bowl’s rim. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 frozen banana
½ avocado
3 dates, pitted
¾ cup unsweetened flax milk (or other plant milk)
½ teaspoon blue spirulina powder
¼ teaspoon pure vanilla extract
1 ½ cups almond flour
¼ cup peanut butter
1 teaspoon pure vanilla extract
¼ teaspoon salt
¼ cup maple or agave syrup
¼ cup gluten-free, vegan dark chocolate chips
Chocolate covered chia seeds (optional for topping)
Cacao nibs (for topping)

Instructions

Step 1: Prepare the cookie dough by placing almond flour, peanut butter, vanilla extract, salt, maple or agave syrup, and dark chocolate chips in a medium bowl. Stir well until a dough forms and all ingredients are combined.
Step 2: Add the frozen banana, avocado, dates, flax milk, blue spirulina powder, and vanilla extract to a blender. Blend until the mixture is smooth and creamy.
Step 3: Pour the smoothie into a bowl. Top it with spoonfuls of the cookie dough, chocolate covered chia seeds if using, and sprinkle cacao nibs on top for added texture and flavor.

Tips & Variations

Use any plant-based milk you prefer, such as oat or almond, for different flavors.
For a nut-free version, substitute the almond flour with oat flour and peanut butter with sunflower seed butter.
Add a handful of spinach or kale to the smoothie for extra greens without changing the taste much.
If you don’t have blue spirulina powder, you can omit it or substitute with a small amount of matcha powder for a green hue.

Storage

Store any leftover cookie dough in an airtight container in the refrigerator for up to three days. The smoothie bowl is best enjoyed fresh but can be refrigerated for a few hours if needed; just give it a good stir before eating. Avoid storing the fully assembled bowl as it may lose its texture.

How to Serve

A white bowl filled with a smooth, thick blue-green creamy base that occupies the center, swirled gently in the middle to create a small peak. Around the top edge of the bowl, there is a ring of crumbly light brown pieces mixed with small dark brown crunchy bits, giving a textured contrast to the creamy center. The bowl is placed on a white marbled surface, and some of the crumbly topping is scattered loosely outside the bowl near the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh banana instead of frozen?

Frozen banana gives the smoothie bowl a thicker, creamier texture. Using fresh banana will make the smoothie thinner and less chilled, but it will still taste good.

Is the cookie dough safe to eat raw?

Yes, this cookie dough is made without eggs or raw flour that require baking, making it safe to eat raw. Just ensure all ingredients are fresh and suitable for raw consumption.