Peanut Butter Cookie Dough Protein Shake Recipe

As an adult, it can be hard to recreate the joy of nostalgic food moments from childhood. I’m talking about the undeniable excitement of an elementary school pizza party and microwaving a batch of popcorn on a Friday night before popping in a *gasp* Blockbuster video rental. Sure, the corners of my mouth curl up when I get in my first sip of coffee every morning (caffeine, I’ll never quit you), but there must be some way to tap into that spirited innocence of yesteryear for the first meal of the day.

Enter: this peanut butter cookie dough protein shake recipe by plant-based blogger author Angie Caruso, aka @healthfulradiance. In her words, it’s “basically ice cream for breakfast” (sans the need to hide your delicious spoonfuls from Mom and Dad), “but packed with wholesome, nourishing ingredients to keep you full and focused all morning long” (sans the need for Mom and Dad to slyly sneak nutritious fare into your rotation).

See what makes this sweet and satisfying protein shake recipe a must-try, especially if you want to *ahem* shake things up in your morning routine.

Why we love this peanut butter cookie dough protein shake recipe

If you’re stuck in a rut with your smoothie game, have a sweet tooth, and/or love the rich texture of something thick to scoop up, this vegan, gluten-free, protein-rich shake is the gooey game-changer your morning needs. But before we dig into the recipe, let’s cover our nutritional bases.

Bananas are a staple in many a smoothie not only for texture, but also since it’s a good source of potassium and fiber (at 500 milligrams and 3.5 grams, respectively). Dates offer a smattering of micronutrients plus fiber, while also being a gastro- and dietitian-approved substitute for refined sugars. What’s more, “Whole dates contain proteins in forms of essential amino acids that are generally absent in popular fruits and support metabolic functions,” Amy Shapiro, MS, RD, CDN, previously told Well+Good.

Oats are yet another source of gut-friendly fiber—which approximately 95 percent of us don’t get enough daily—while also offering around 3 grams of plant protein per quarter-cup. Aside from being highly palatable, peanut butter contributes 3.5 grams of plant protein per tablespoon plus a solid helping of satiating, heart-healthy monounsaturated fats. Finally, by adding a serving of your go-to vanilla protein powder to the mix—in addition to your alt-milk of choice—you’ll reach the RD-recommended minimum of 25 grams of protein for breakfast, one thick and yummy scoop at a time.

Tips to ace this peanut butter cookie dough shake

Add liquid if you prefer a smoother texture

Caruso believes that the thickness of this shake is a major part of what makes it so satisfying. “Everything tastes better when you can eat it with a spoon,” she writes… and we get her logic. That said, you can always add more alt-milk if you prefer sipping over scooping, or if you need to enjoy your shake on the go.

Swap in whatever nut butter strikes your fancy

Feel free to sub in an alternative nut butter for conventional PB. The fewer added sugars and preservatives, the better.

Plant-based, high-protein peanut butter cookie dough shake recipe

Yields 2 servings

Ingredients
2 large bananas, frozen
5-6 soft pitted dates
1/4 cup oats
3 Tbsp peanut butter (or more, if preferred)
2 scoops vanilla protein powder of choice
1/2 cup non-dairy milk
Salted peanuts (optional)

1. Blend everything until smooth and uniform, moving the blender from low power to high power gradually. If you need more liquid to get the blender moving, add it in small increments. This should take about three minutes.

2. Transfer the shake to a glass. Top with more peanut butter, oats, and salted peanuts (optional but so tasty!).