This vegan Cookie Monster Smoothie Bowl is a fun way to eat your breakfast! Packed with secret veggies and topped with delicious edible cookie dough.Jump to Recipe
I’m so excited to share this super fun and clever Cookie Monster Smoothie Bowl today! Now, if you do a quick Google search, cookie monster bowls are definitely a *whole thing* and I did not come up with it myself. This is simply my own take on it. And in signature June Table fashion, it’s packed with secret veggies, plenty of nutrition, and doesn’t sacrifice flavor for a second.
Cookie Monster Smoothie Bowl Ingredients
Frozen Banana: We’re using an entire one in this recipe, as it’s essential to get that thick and creamy texture.
Frozen Cauliflower: If you’re not buying already frozen cauliflower, be sure to steam or blanch fresh cauliflower before freezing. This will ensure it blends smoothly without any lingering cauliflower flavor. You can follow my how to freeze zucchini tutorial for doing this successfully, if you like.
Oat Milk: I find that oat milk contributes to the cookie vibes, but you can use any milk you want.
Cashew or Almond Butter: I’m partial to my homemade cashew butter, but both work great!
Vanilla Protein Powder: We want this smoothie bowl to keep us full and satiated! I usually use Garden of Life or Tone It Up.
Blue Spirulina: Totally optional, as this does not change the flavor of the smoothie one bit! However, it adds a bit of fun, doesn’t it? This algae is nutrient dense and is an easy way to add a pop of color without dyes.
Vanilla and Almond Extracts: Both of these are optional, but I like to add them for depth of flavor.
Healthy Edible Cookie Dough: For topping your smoothie bowl! This ingredient brings everything together.
Cacao Nibs: An optional topper for your smoothie bowl, but not mandatory.
Smoothie Tips & Tricks
- Use a rubber spatula to scrape down the sides of the blender as needed to be sure everything is well-blended (we do not like a chunky smoothie!).
- Be sure to blend longer than you think to make sure that cauliflower is really incorporated and no chunks remain.
- If you’re allergic to nuts, you can still enjoy this smoothie by omitting the almond extract and replacing the nut butter in the cookie dough and smoothie with sunflower seed butter or tahini. It won’t taste exactly the same, but it will still be delicious.
I hope this Cookie Monster Smoothie Bowl brings joy to your day! If you make it, be sure to leave a rating and review. This encourages others to give it a try and helps big time with Google rankings. You can also find me on Pinterest, Instagram, and TikTok. It truly means a lot to hear from you!
More Spectacular Smoothies
- The Best Ever Healthy Blueberry Zucchini Smoothie Bowl
- Easy PB&J Smoothie (with secret veggies!)
- Mint Cucumber Avocado Smoothie (Vegan)
- Vegan Triple Almond Blueberry Smoothie
- 5-Ingredient Orange Creamsicle Smoothie (Vegan!)
- Cozy and Nutritious Apple Pie Smoothie (Vegan!)
- The Best Simple Green Smoothie
- Vegan Peanut Butter Banana Smoothie (No Protein Powder!)
Cookie Monster Smoothie Bowl
- large or medium mixing bowl
- Silicone Spatula
- High-Powered Blender
For the Cookie Dough (makes enough for 4 smoothie bowls)
- ⅔ cup oat flour
- ⅓ cup cashew or almond butter
- 2 tbsp maple syrup
- 2 tbsp mini chocolate chips
- 1 tsp vanilla extract
- ¼ tsp sea salt
For the Smoothie Bowl
- 1 frozen banana
- ¾ cup frozen cauliflower florets
- ¾ cup oat milk
- 1 tbsp cashew or almond butter
- 1 scoop vanilla protein powder
- 1 tsp blue spirulina optional but fun
- ½ tsp vanilla extract
- ⅛ tsp almond extract optional
- 1 tbsp cacao nibs optional, for topping
For the Cookie Dough
- Add all ingredients except chocolate chips to a bowl and use a silicone spatula to combine. At some point, you may want to use clean hands until it reaches a cookie dough consistency.
- Fold in chocolate chips until evenly distributed.
For the Smoothie Bowl
- Place all smoothie bowl ingredients except cacao nibs in blender and blend on high until well-combined, about 30 seconds-1 minute.
- Pour into a bowl, top with cookie dough and cacao nibs if desired, and serve immediately.
Photography by Hope Agresti