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White bowl filled with a strawberry, Pitaya, and banana smoothie. Topped with cashew chocolate chip cookie dough.

Cashew Cookie Dough Smoothie Bowl

  • Author: Christin Gillespie
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10
  • Yield: 1 1x
  • Category: Breakfast
  • Method: Blend
  • Cuisine: American
  • Diet: Vegan


This Cashew Cookie Dough Smoothie Bowl is thick, creamy, and easy to make. It’s a gorgeous banana, strawberry, Pitaya smoothie bowl that is topped with homemade plant-based cashew chocolate chip cookie dough, chocolate covered chia seeds, and cacao nibs. This dessert smoothie bowl will satisfy your sweet tooth and is the perfect breakfast treat!



Always opt for organic ingredients.

Smoothie Bowl

  • 1 packet frozen pitaya
  • 1 frozen banana
  • 1/2 cup frozen strawberries
  • 1 tbsp ground flax seeds
  • 1 tbsp cashew butter
  • 1/4 cup unsweetened non-dairy milk

Cookie Dough


  • 1 serving of cashew cookie dough 
  • 1 tsp chocolate covered chia seeds 
  • 1 tsp cacao nibs 


  1. Cookie Dough: First, make the cookie dough. Add all the cookie dough ingredients in a medium bowl and stir together until a dough forms. 
  2. Smoothie Bowl: Next, add all the smoothie ingredients to your blender. Blend until it’s smooth, thick, and creamy. 
  3. Serve: Transfer to a chilled bowl. Top with cashew cookie dough, a sprinkle of chocolate covered chia seeds, and cacao nibs. Enjoy!


  • Use frozen fruit to achieve a thick consistency.
  • Start with a little liquid as possible, and add more only as needed. You can always add more, but once you add too much, you can’t go back! Pausing in between blending to scrape down sides helps as well.
  • Use a high-speed blender, with a tamper, to ensure that your smoothie bowl achieves a thick and creamy texture.
  • Place the cookie dough in fridge while you prepare the smoothie or leave it at room temperature.
  • Place your serving bowl in the freezer, so that your smoothie bowl stays cold as you enjoy it.


  • Serving Size: 1 Bowl