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Salted Peanut Butter Oatmeal Cookie Shake

Deliciously creamy peanut butter oatmeal cookie shake made with no banana in just 10 minutes! This healthy, vegan oatmeal cookie shake is naturally sweetened with Medjool dates and packs in sneaky veggies from cauliflower. Options to add your favorite protein powder and other delicious mix-ins.

Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins

Well, hello gorgeous! It’s already been one hot summer here in Chicago and I’ve been dreaming about all my healthy smoothie recipes to sip on. In fact, my daily summer breakfast of choice is typically a smoothie or shake because it’s refreshing, there’s no cooking involved, and I can make them as healthy as I’d like.

Lately, I’ve been obsessed with recreating smoothies that taste like cookies. Because why the hell not. Remember my tahini snickerdoodle smoothie? Everyone agrees that it totally tastes like a snickerdoodle cookie. And now, I’m here to introduce my latest and greatest creation: peanut butter oatmeal cookie shake…or smoothie. Call it what you want, but I liked the sound of shake better.

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top-down view of a peanut butter oatmeal cookie shake

Peanut butter oatmeal cookie shake ingredients

This easy, healthy peanut butter cookie shake is made with under 10 ingredients that you might already have in your fridge and pantry. Plus, it’s naturally sweetened without any banana! You’ll need:

  • Medjool dates: I love using dates as a natural sweetener in smoothies, shakes and desserts. You’ll only need three and they pack in a great fiber boost! Feel free to only do 2 if you prefer it less sweet.
  • Almond milk: feel free to use any milk you’d like. I prefer an unsweetened vanilla almond milk, but coconut, cashew or oat milk would also be super yummy.
  • Frozen cauliflower: yes, this oatmeal cookie shake recipe has cauliflower in it! You’ll get a nice boost of veggies but won’t be able to taste the cauliflower at all. PROMISE!
  • Oats: for that delicious oatmeal cookie flavor. I recommend using rolled oats or quick oats and feel free to use gluten free. Do not use steel cut oats, they will not blend properly.
  • Peanut butter: you’ll love the creamy peanut butter blended with all of these ingredients. You can also use any other nut butter you’d like. Use the code AMBITIOUS15′ to get 15% off my favorite brand, Wild Friends!
  • Vanilla extract: for a little additional flavor boost.
  • Cinnamon: the hint of cinnamon really brings out the oatmeal cookie flavor.
  • Salt: a pinch of salt makes this taste AMAZING.

The result is a creamy shake that tastes just like a peanut butter oatmeal cookie, with a pinch of sea salt on top. DAMN GOOD INDEED.

ingredients for a healthy oatmeal cookie shake in bowls

Optional peanut butter cookie shake nutrition boosters

  • Flaxseed meal: this is one of my favorite ingredients to add to shakes and smoothies for a little boost of fiber and minerals. It’s especially great for nursing mamas as flaxseed can help increase milk supply. Usually a tablespoon is plenty! Here’s a brand I love.
  • Chia seeds: add in a tablespoon of chia seeds for a boost of healthy fats and fiber.
  • Hemp seeds: feel free to throw in those hemp seeds lurking in your cupboard for a boost of healthy fats, omegas and minerals.
  • Organic spinach: if you’re looking to get more greens in your shake or smoothie, try adding a few cups of spinach. It may turn the smoothie a slightly off-putting color, but you won’t be able to taste the spinach at all.
  • Greek yogurt: add a boost of protein with a scoop of Greek yogurt (or your favorite dairy free yogurt). You may have to reduce the almond milk to 3/4 cup in this recipe when adding yogurt.
  • Protein: easily add more protein to a smoothie by adding some greek yogurt or 1 scoop of your favorite protein powder. I recommend Vital Protein collagen peptides or Four Sigmatic Plant-Based Protein Powder.
  • Cacao powder: this would add a delicious, chocolatey flavor to the peanut butter cookie smoothie along with a great source of antioxidants. I recommend 1 tablespoon.

pouring a peanut butter cookie shake into a glass

Tips for the perfect oatmeal cookie shake

Here are a few of my favorite tips for making this oatmeal cookie shake creamy and delicious:

  1. Use frozen produce. Using frozen cauliflower helps keep the smoothie cold and thick. Sometimes ice doesn’t blend as well, so it’s best to skip unless absolutely necessary.
  2. Add liquid as needed. Don’t be afraid to add more liquid if your smoothie is too thick or won’t fully blend. High powered blenders tend to blend frozen ingredients much better, so if you have a regular or personal-size blender, you may need to add more milk.
  3. Start on low speed. Start the blender on low speed, then gradually increase the speed to high to help blend all ingredients. End with the blender on low speed.
  4. Have fun with toppings. Add your favorite toppings like extra peanut butter, a sprinkle of oats, the above mix-ins or a handful of homemade granola!

How to soften your dates

You’ll simply soak your pitted dates in 1 cup of warm water for at least 5 minutes. This will help them soften up and make sure that you can easily blend them into the shake.

Meal prep this healthy oatmeal cookie shake

Try making this vegan peanut butter cookie shake ahead of time to enjoy later! I have three amazing methods for prepping and storing smoothies & shakes right in your freezer. You’ll learn the ice cube tray method, the mason jar method and the freezer pack method. Get all of my tips & tricks here!

healthy peanut butter oatmeal cookie shake in glass

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I hope you love this healthy peanut butter oatmeal cookie shake recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

Salted Peanut Butter Oatmeal Cookie Shake

5 from 24 votes
peanut butter oatmeal cookie shake in a glass
Course Breakfast, Dairy Free, Gluten Free, Snack, Vegan, Vegetarian
Cuisine American
Keyword healthy oatmeal cookie shake, oatmeal cookie smoothie, peanut butter cookie smoothie, peanut butter oatmeal cookie shake
Prep Time 10 minutes
Total Time 10 minutes
Serves 1

Deliciously creamy peanut butter oatmeal cookie shake made with no banana in just 10 minutes! This healthy, vegan oatmeal cookie shake is naturally sweetened with Medjool dates and packs in sneaky veggies from cauliflower. Options to add your favorite protein powder and other delicious mix-ins.

Ingredients

  • For the date smoothie:
  • 3 pitted Medjool dates (about ¼ cup packed pitted Medjool dates)
  • 1 cup unsweetened almond milk (or dairy free milk of choice), plus more to thin smoothie as necessary
  • 1 cup frozen cauliflower
  • ¼ cup oats
  • 1 ½ tablespoons peanut butter (or 2 tablespoons peanut butter powder)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • Pinch of salt (if your PB isn’t salted)
  • Optional smoothie add-ins:
  • 1 tablespoon cacao powder
  • 1 scoop your favorite protein powder
  • 1 tablespoon flaxseed meal
  • 1 cup spinach

Instructions

  1. First soak your pitted dates in 1 cup of very warm water for at least 5 minutes. This will help them soften up and perfect for blending. While the dates are soaking you can get all your other ingredients out, measured and ready.
  2. Next add all ingredients to a high powered blender: pitted dates, almond milk, cauliflower, oats, peanut butter, vanilla extract and cinnamon. Feel free to add any optional add-ins to your smoothie if you’d like. Blend until smooth, adding more almond milk to thin, if necessary. Pour into a glass and enjoy! Serves 1. Feel free to double the recipe to serve 2.

Recipe Notes

Meal prep this shake: I have three amazing methods for prepping and storing smoothies & shakes right in your freezer. You’ll learn the ice cube tray method, the mason jar method and the freezer pack method. Get all of my tips and tricks here!

To make a chocolate peanut butter oatmeal shake: add 1 tablespoon of cacao or cocoa powder.

Feel free to use only 2 dates if you like a less sweet smoothie or shake!

Nutrition
Servings: 1 serving
Serving size: 1 shake
Calories: 437kcal
Fat: 16.7g
Saturated fat: 1.5g
Carbohydrates: 70.2g
Fiber: 12.6g
Sugar: 41.9g
Protein: 13g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

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