Vegan Chocolate Chip Chickpea Blondies

Looking for an easy, comforting dessert or breakfast idea? Look no further than these Vegan Chocolate Chip Chickpea Blondies! These vegan blondies are perfect for snacking, adding to yogurt bowls, and eating for breakfast or dessert! They are warm and comforting but also packed with plant-based protein. It’s a new household favorite, and my fiance can’t even tell they’re vegan!

Chocolate chip chickpea blondies in a glass pan with one of the blondies on a spatula.

There are a few reasons why I love these chocolate chip chickpea blondies. First of all, they only require a pan and a blender or food processor (shop my blender here!). You don’t even have to dirty a bowl if your blender is big enough! The less mess the better in this household. Secondly, they don’t taste “healthy” at all, yet they are very wholesome! Packed with plant-based protein from the chickpeas, these blondies make for a great fueling snack or dessert.

The best part of all? You can’t tell these chocolate chip chickpea blondies are vegan!

Seriously, when I made these for my fiance, he had no suspicion that there was plant-based butter and no eggs! Eggs tend to add such a lovely rich texture to baked goods, so it is crucial to add enough fats and other flavor to make up for it. The combination of peanut butter and vegan butter in this recipe is perfection, and you can shop my favorite brands at my Amazon store as well! If you can’t have peanut butter or don’t like it, get out of here. Just kidding. You can sub in whatever “butter” pleases you! I would recommend almond or sunflower seed butter then.

If you leave this post with anything, let it be a reminder that vegan food can be fun and easy!! It does not need to be expensive, scary, or time consuming. And, if chocolate isn’t your thing, be sure to check out my other blondies recipes on the blog!

chocolate chip chickpea blondies in a glass pan

Vegan Chocolate Chip Chickpea Blondies

These chocolate chip chickpea blondies are going to be your new favorite healthy dessert. They double as a protein packed breakfast and you won't even know they're vegan!
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 people

Ingredients
  

Wet Ingredients

  • 15 ounces canned chickpeas rinsed and drained
  • 1 tbsp chia seeds
  • 1/3 cup melted peanut butter
  • 1/4 cup melted vegan butter
  • 3/4 cup non-dairy milk of choice

Dry Ingredients

  • 1/2 cup granulated sugar
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla
  • dash of salt
  • 1/2 cup chocolate chips

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Grease an 8x8 pan with vegan butter.
  • Blend together all the wet ingredients in a food processor or heavy duty blender until completely smooth. Stir in the dry ingredients (except chocolate chips) until a consistent batter is formed.
  • Pour batter into your greased baking pan. Top with the chocolate chips.
  • Bake at 350 Degrees F for 40-45 minutes. LET COOL COMPLETELY before cutting and enjoying!
Keyword baking, blondies, chickpea, easy breakfast, easy dessert, easy recipe, vegan, vegan baking, vegan breakfast, vegan dessert

4 Ingredient Peanut Butter Protein Bars

Are you looking for your new favorite easy, healthy, high-protein vegan snack? Then look no further! These 4 Ingredient Peanut Butter Protein bars are a great protein snack that are no-bake and take no time at all. They’re indulgent enough for a no-bake dessert. And they’re packed with enough nutrients to make it a great post-workout snack!

vegan peanut butter protein bars coated in chocolate and spread on a ceramic plate with chocolate chips in the background. hand holding a protein bar with a bite out of it

If you know me at all, you know I am utterly obsessed with peanut butter. I love that it is a great plant-based source of healthy fats and protein. But I love the flavor even more. Combine it with chocolate, and you’ve got a combination that simply can’t be beat! These peanut butter protein bars are definitely for my fellow pb lovers.

Why You Need These Peanut Butter Protein Bars

If you ever browse the protein bar section of a grocery store, you know just how expensive protein bars are! Like, I know the flavor options are incredible, but I simply cannot justify spending $2-$4 dollars PER BAR! Especially when they are NEVER a meal for me, and are only a healthy snack / dessert. These homemade peanut butter protein bars are much more affordable and even quicker to make!

At the end of the day, there is nothing better than having a prepared snack or dessert that makes you feel good and tastes fantastic. These bars store great in the fridge or freezer, making them ideal for meal prep for my fellow busy plant-based athletes and humans! As always be sure to tag me on Instagram at maggiebakesgrace if you are inspired by this recipe or make it for a chance to be featured on my stories!

vegan peanut butter protein bars coated in chocolate and spread on a ceramic plate with chocolate chips in the background. hand holding a protein bar with a bite out of it

4 Ingredient Vegan Peanut Butter Protein Bars

Homemade peanut butter protein bars are an easy, no-bake, and affordable snack. With only 4-ingredients, this is sure to be your new go to!
Prep Time 5 mins
Total Time 35 mins
Course Dessert, Snack
Cuisine American
Servings 6 bars

Ingredients
  

  • 1 cup peanut butter
  • 1/4 cup vanilla plant-based protein powder
  • 1/4 cup reduced-sugar maple syrup can add more or less to taste
  • 1/4 cup melted vegan chocolate of choice

Instructions
 

  • Add the peanut butter, protein powder, and maple syrup to a bowl. Beat it together until smooth.
  • Press dough into greased 4x6 baking dish and freeze for 30 minutes. Top with melted chocolate and let set in freezer for 5 more minutes before slicing and enjoying!
Keyword easy breakfast, easy dessert, gluten-free, healthy dessert, healthy recipe, healthy snack, no-bake, peanut butter, vegan, vegan dessert, vegan snack

Guide to Healthy Vegan Chia Pudding

Welcome to your guide to making the best vegan chia seed pudding! Chia pudding has been my go-to snack for a long time, and lately I’ve been having loads of fun with different flavors! Move over basic snacks. Creations like Cookies ‘N Cream and PB & Berry make this healthy snack extra fun!

oreo chia seed pudding in a glass layered with yogurt and more oreos

Cookies’N Cream Chia Seed Pudding

vegan chia seed pudding in a mason jar. topped with yogurt and peanut butter and berries

Peanut Butter & Berry Chia Seed Pudding

I mean, how gorgeous are those cups of goodness?! In my opinion, the ideal chia seed pudding is nice and thick yet creamy, almost like tapioca pudding! We don’t fear sugar here, so adding maple syrup or a sweetener of choice is very necessary for it to be an exceptionally enjoyable experience! Once you have a great base recipe, the opportunities are truly endless.

The Best Chia Pudding Base

No secrets needed, I’m sharing it all with you! The best base, in my opinion is 4 parts liquid to 1 part chia. So if you’re batch making this for the week you can do 4 cups liquid and 1 cup chia seeds. Then you can add as much or as little sweetener as your heart desires. I prefer using a liquid sweetener like maple syrup because it mixes in the pudding more evenly. An important step here is to add a touch of vanilla & salt to your base as well. They really elevate the flavor.

That’s it! That’s your base!

Once you create your base recipe, let it refrigerate for 4+ hours or overnight. The longer it sits, the thicker it will become. THEN this is where the fun comes in! Toppings galore! When you have a base recipe, you can add whatever toppings you like.

My viral PB&Berry Chia pudding just adds non-dairy yogurt, melty peanut butter, and warmed berries. I also added powdered peanut butter to the base recipe because yes you can customize! If you are allergic to peanuts, I would highly recommend this recipe but with powdered almond butter and melted almond butter. What a treat!

vegan chia pudding in a mason jar with a caption on the bottom for a Pinterest Pin

My other new favorite flavor take is Cookies ‘N Cream. It’s still vegan and can be gluten-free (with my homemade oreos!) and feels way more indulgent, almost like dessert for breakfast! It could even be served as a healthy dessert. Layered with non-dairy yogurt, chocolate date spread, and more Oreos, this is a recipe for the ages!

oreo chia seed pudding in a glass layered with yogurt and more oreos

Check out the FULL RECIPE for PB&Berry Chia Pudding down below.

Check out the Cookies N’ Cream Chia Pudding on my YouTube!

And as always, if you try out one of these flavor combos, tag me on Instagram at maggiebakesgrace! Much love!

vegan chia seed pudding in a mason jar. topped with yogurt and peanut butter and berries

Peanut Butter & Berry Vegan Chia Pudding

Everything is cuter in a mason jar, including this vegan chia pudding! A beautiful chia pudding base topped with non-dairy yogurt, melted peanut butter, and warmed berries creates a magical breakfast.
Prep Time 5 mins
4 hrs
Total Time 4 hrs 5 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 1 people

Ingredients
  

  • 1/4 cup chia seeds
  • 1 cup almond milk
  • 2 tbsp powdered peanut butter
  • 2 tbsp maple syrup
  • 1/8 tsp salt and vanilla

Instructions
 

  • Add all ingredients to a clean mason jar. Add lid.
  • Shake it all up until combined. Let sit in refrigerator for 4+ hours or overnight.
  • Top with non-dairy yogurt, more peanut butter and warmed berries and enjoy!
Keyword breakfast, breakfast bowl, chia, chia pudding, easy breakfast, gluten-free, healthy breakfast, healthy dessert, healthy recipe, healthy snack, vegan breakfast

Vegan Peanut Butter & Jelly Cookie Sandwiches

Nothing beats a classic pb&j. Okay, except these vegan peanut butter & jelly cookie sandwiches! Upgrade your usual vegan peanut butter cookies with this sandwich version. This vegan snack (and dessert) is so easy, tasty, and relatively more wholesome than you may initially think. I have downed an entire batch in 2 days because it is an excellent after school snack, pre-workout snack, or dessert!

peanut butter jelly sandwich cookies on a ceramic plate. photo is focused on sandwich cookie in the middle. a broken half cookie is in the back and plain peanut butter cookies surround on the plate.

Peanut butter is a staple in my diet. It has been since I was a kid. Thank goodness out of all my allergies, peanuts aren’t one of them! And I am sorry to anyone allergic to peanuts reading this post – but I welcome you to make these with almond butter! Peanut butter is very cost effective, can form a complete protein when paired with a whole grain, and honestly brings so much happiness. Especially when it’s combined with sugar!

Vegan Peanut Butter Cookies are Happiness

Peanut butter and jelly sandwiches, and no not the Uncrustables kind, were my FAV growing up. My mom always layered the peanut butter on nice and thick. I still prefer a 2:1 peanut butter to jelly ratio, and these vegan peanut butter cookie sandwiches match that ratio perfectly! My childhood self thanks me. And yours will too! Go ahead, make these for yourself, don’t feel like you have to share with anyone. After all, I ate the whole first batch myself! But, if you do feel like bringing some extra joy or yumminess to your friends and family, I highly recommend making them these.

I’ve already shared a decent amount of cookie recipes with you all on MaggieBakesGrace but this one is extra special. They are not only vegan but ALSO gluten-free, and they truly remind me of childhood. I feel so at ease when I enjoy one of these vegan peanut butter cookie sandwiches! Be sure to tag me on Instagram at maggiebakesgrace if you try the recipe for the chance to be featured on my feed!

peanut butter jelly sandwich cookies on a ceramic plate. photo is focused on sandwich cookie in the middle. a broken half cookie is in the back and plain peanut butter cookies surround on the plate. Hand is reaching for a cookie

Vegan Peanut Butter & Jelly Cookie Sandwiches

A childhood favorite gets the vegan dessert remix it needed! These peanut butter cookie sandwiches are filled with a gorgeous chia jam and are the perfect ratio of peanut butter to jelly.
Prep Time 5 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine American
Servings 4 sandwiches

Ingredients
  

  • 1 tbsp vegan butter
  • 1/4 cup peanut butter
  • 3 tbsp maple syrup
  • 1/2 cup almond flour
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 4 tbsp jam of choice

Instructions
 

  • Preheat oven to 350F. Line baking sheet with parchment paper.
  • Add all ingredients except jam to a medium bowl. Beat on high or fast-paced with a wooden spoon until ingredients fully combine into dough.
  • Take 1 tbsp of dough and roll into a ball. Repeat with all dough. Place dough balls on the prepared baking sheet. Should make 8 cookies, for 4 sandwiches.
  • Use a fork to make a criss cross pattern on each cookie. Bake at 350F for 10 minutes.
  • Let cookies cool for 10 minutes then add approx. 1 tbsp jam on top of 4 cookies then add the tops to each one. Enjoy!

Carrot Cake Chickpea Blondies

These Carrot Cake Chickpea Blondies are the newest addition to your Easter or spring brunch that you didn’t know you needed. The flavors of carrot make mesh beautifully with the texture of a blondie. Chickpea blondies are one of those things that may be seen as a “diet culture” trend. However, in vegan baking I have found that chickpeas are a super easy substitute for eggs! Especially in things like blondies, where you want them to be dense and fudgy. 

left side of the photo shows an old photo of carrot cake blondies. right side shows the new "better" photo where the blondies are stacked high and the texture and chunks of raisins and carrot show.

Can we take a moment to appreciate this recipe and photography transformation? These photos are both by me, one taken in 2020 and one taken last week. I am so proud of my photography progress, but also in my baking progress! I have started to develop recipes more carefully and with more intent. These vegan carrot cake chickpea blondies are an example of a recipe that I have been playing around with for awhile to get just right. Sure, last year’s were yummy, but this year’s are significantly better. This year’s are something I would be proud to serve at an Easter brunch with friends instead of just a “healthy dessert” I make for myself.

Carrot Cake Chickpea Blondies and a life lesson

In the last year, I’ve learned a lot about myself, food, and food photography. I’ve always had the mindset that food can spread joy and love. This year I learned that I deserve that joy and love too! It’s easy as a food blogger to fall into the traps of diet culture, where everything must be high protein low fat and low white sugar. But what’s actually so wrong with white sugar every once in awhile? As someone who used to suffer from an eating disorder and too many food rules, it feels really great to bake delicious treats made with real sugar for myself and my family. Now THAT is how I show love! Though it’ll be another year of not spending Easter with my family due to the pandemic, these carrot cake chickpea blondies will help bring some joy once more. Be sure to tag me on Instagram if you try this recipe!

5 chickpea blondies stacked on another. All of them have icing. A glass jar and an easter basket filled with wicker carrots are in the background

Carrot Cake Chickpea Blondies

These Carrot Cake Chickpea Blondies are the newest addition to your Easter or spring brunch that you didn't know you needed. The flavors of carrot make mesh beautifully with the texture of a blondie.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 people

Ingredients
  

  • 1/2 cup chickpeas
  • 1/2 cup vegan butter melted
  • 1/2 cup maple syrup
  • 2 tbsp granulated sugar
  • 3 tbsp non-dairy milk oat or almond
  • 1 tsp vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/4 cup shredded carrots
  • 1/4 cup raisins regular or golden
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 cup vegan cream cheese frosting of choice

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Add all ingredients except flour, carrots, and raisins into food processor. Blend until completely smooth.
  • Pour batter into a bowl and stir in the flour just until evenly combined. Add the carrots and raisins and stir just to evenly distribute.
  • Pour batter into greased 4x6 baking dish and add your cream cheese swirl in lines. Spiral with a toothpick to make pretty swirls. Bake at 350F for 25 minutes.
  • Let cool completely before topping with icing of choice and garnishes, then cut and serve. Enjoy!

Notes

If using a 6x6 pan, double the recipe and increase cooking time to 30 minutes. If using an 8x8 pan, just double the recipe and keep cooking time the same.
Keyword blondies, carrot cake, easter, easter dessert, vegan, vegan breakfast, vegan carrot cake, vegan dessert

Tahini Chocolate Chip Cookie Vegan Energy Bites

Tahini Chocolate Chip Cookie Vegan Energy Bites. I mean, the name speaks for itself doesn’t it?! Tahini Chocolate Chip Cookies are all the rage right now. There are so many recipes out there, but an especially popular one from Kale Junkie was the inspiration for these beauties. Now what makes these energy bites even better than the cookie itself? THEY ARE ONLY 5 INGREDIENTS!

vegan cookie dough bites. the chocolate chips in the energy bites have a beautiful shine to them. The bites are served in a coconut bowl filled with chocolate chips. There are burlap sacks and purple flowers in the background.

Who believes me when I say these beautiful bites of heaven are only 5 ingredients? Well you better believe it! These vegan energy bites are so easy to make, don’t make a huge mess, and are a nourishing dessert or snack. Energy bites have been a staple in my household for a long time. When I was an elite swimmer, they made a really great pre-practice snack. You can meal prep them ahead of time to snack on during the week, or make a small fresh batch and eat it all for dessert in one night (I can’t say I haven’t done it!)

The best part of these vegan energy bites?

They’re so customizable! You can use whatever chocolate you want. You can use nut butter instead of tahini if that’s what you have. You can even add vanilla & salt for more flavor. The list goes on and on! I am playing with a few new flavors of energy bites, but this one is definitely my favorite so far. It might have something to do with the fact that I am obsessed with cookies. You know how I can tell? Maybe because almost all of my dessert recipes are cookie related (haha!) Be sure to let me know what other energy bite flavors you want, and tag me on Instagram at maggiebakesgrace for a chance to be featured!

PS: The chocolate I use in these is Enjoy Life Chocolate chips and then chunks of JOJOs Chocolate, which you can shop here for a discount!

vegan cookie dough bites. one cookie dough ball has a bite out of it to show the inside texture.the chocolate chips in the energy bites have a beautiful shine to them. The bites are served in a coconut bowl filled with chocolate chips. There are burlap sacks and purple flowers in the background.

Tahini Chocolate Chip Cookie Vegan Energy Bites

The best cookie gets a vegan energy bite remix. With only 5 ingredients, these cookie dough bites are wholesome, nutritious, and make a tasty snack or dessert.
Prep Time 10 mins
Total Time 10 mins
Course Dessert, Snack
Cuisine American
Servings 10 balls

Equipment

  • Food processor

Ingredients
  

  • 2 tbsp vegan butter
  • 3 tbsp tahini
  • 1/4 cup maple syrup
  • 1 cup oat flour
  • 1/4 cup chocolate vegan chocolate of choice

Instructions
 

  • Add first four ingredients to a food processor. Blend together until smooth dough forms.
  • Add dough to bowl. Stir in chocolate of choice.
  • Using clean hands, take 1 tbsp of dough at a time and roll into balls.
  • Store in sealed container in refrigerator or enjoy fresh. Enjoy!
Keyword chocolate, cookie, gluten-free, healthy dessert, healthy snack, meal prep, no-bake, oats, vegan, vegan dessert

Gluten Free and Vegan Oreos

What’s better than that classic store-bought Oreo cookie dunked in a cold glass of dairy-free milk? These homemade, gluten-free, vegan Oreos copycat! Crunchy chocolate cookies meet sweet, creamy white filling in the best flavor combo there is.

homemade oreos 4 sandwich cookies and one circle cookie topped with fluffy white frosting

Yep, I said it, that crunchy chocolate with sweet cream is the best flavor combo. I know I said peanut butter and chocolate is the best, like in my Vegan Tagalongs but I’m am starting to become partial to the cookies ‘n cream vibe! These homemade gluten-free and vegan Oreos are a crucial part of my Cookies ‘N Cream Vegan Ice Cream. They are also fan-flipping-tastic on their own!

The real question is:

Are you a “take a bite out of the cookie” type or a “lick the cream from the center first” type?? With these vegan Oreos, either method is deliciously tasty. They are also slightly more wholesome than the store-bought kind thanks to using easy and real ingredients! Oreo did just release gluten-free cookies, but there is something about a homemade version that just feels so much more special!

My favorite part about these vegan Oreos is that they aren’t complicated! They are an easy vegan dessert recipe that you can make ahead of time, and they store really well in the fridge. This recipe uses accessible ingredients that most grocery stores carry, which to me is really important. Eating dairy-free does not need to be expensive or unattainable! Many vegan recipes are too complicated or use specialty ingredients that you have to go to special stores for. I simply am not about that.

I hope you make these homemade vegan Oreos and they bring you as much joy as they bring my family!

3 homemade Oreos stacked on top of each other. Chocolate cookie sandwiches stuffed with light white creamy filling. Mason jar in background

Gluten-Free and Vegan Oreos

This easy vegan dessert seems fancier than it is! Made with accessible ingredients and lots of love, these vegan Oreos are even better and more wholesome than the store-bought kind.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Dessert, Snack
Cuisine American
Servings 6 Giant Sandwiches

Ingredients
  

  • 1/2 cup oat flour store-bought or homemade
  • 1/4 cup cocoa powder high quality
  • 1/4 cup granulated sugar
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1 tsp vanilla
  • 1/4 cup melted vegan butter
  • 2 tbsp non-dairy milk of choice

Filling

  • 1/2 cup powdered sugar
  • 2 tbsp softened vegan butter
  • 2 tbsp non-dairy yogurt
  • 1 tsp vanilla

Instructions
 

  • Combine all dry dough ingredients in a medium bowl. Once combined, pour in the vanilla, melted vegan butter, and non-dairy milk.
  • Stir ingredients together until dough forms. Form into ball. Refrigerate, covered, for at least 30 minutes.
  • While that chills, preheat oven to 300 degrees Fahrenheit.
  • Once dough has chilled, roll out into 1/4 inch thick slab. Use circle cookie cutter (I used a mason jar lid) to cut out even sized circles.
  • Place cookies on parchment lined baking sheet and bake for approzimately 10 minutes, give or take a minute depending on the size of circle you cut.
  • Let cookies cool completely after baking.
  • While cookies cool, make your filling!
  • Combine all the filling ingredients in a medium bowl. Beat until smooth.
  • Time for assembly! Take one cookie, add 1-2 tbsp of filling and then top with another cookie.
  • Enjoy! Store in fridge.
Keyword cookies n cream, healthy cookies, healthy dessert, homemade oreos, oreo, vegan, vegan cookie, vegan dessert, vegan oreo

Cookies ‘N Cream Vegan Ice Cream

As the weather finally heats up, what’s one thing you need in your life? This Cookies ‘n Cream Vegan Ice Cream – trust me, it’s good for the soul!

vegan ice cream cookies n cream ice cream in a bowl topped with homemade oreos and brownie balls served with a spoon

Now that temperatures are finally above freezing again, my body is craving a cool bowl of ice cream. 35 degrees and sunny? That’s shorts and soft-serve weather! I have so many fond memories with my family getting Dairy Queen or Culver’s on a warm summer night, that when Spring finally hits I simply can’t wait to relive those memories.

If asked, would you be able to list your top 3 favorite ice cream flavors? I know I can, and cookies ‘n cream is definitely on that list! There’s something so delicious about the creamy cookie filling blending with the creamy ice cream base and then contrasting with a sweet crunchy chocolate cookie. This vegan ice cream take on cookies ‘n cream has all of those wonderful flavor notes, while not being overpowered by a banana flavor! It also has an extra boost of protein thanks to the vanilla plant-based protein powder.

Why do you need this vegan ice cream in your life?

  • This ice cream is packed with different flavors and textures
  • You don’t need to go out to enjoy soft-serve
  • It has some extra nutritional value while still being tasty!

I love a good treat that has some extra nutritional value to fuel my active lifestyle. What better way to get some protein than through a bowl of vegan ice cream?! Add in the delicious homemade or store-bought Oreo cookies (recipe coming soon!), brownie batter balls (based on my Brownie Bite recipe), and some extra creamy icing, and you’ve got yourself an ice cream bowl for the ages! I know Nutsola or some JOJOs chocolate would also be a delicious addition on top.

If you still aren’t convinced that you need this Cookies ‘N Cream Vegan Ice Cream in your life, make the recipe down below and see for yourself!

vegan ice cream cookies n cream ice cream in a bowl topped with homemade oreos and brownie balls served with a spoon

Cookies N' Cream Vegan Ice Cream

A warm Spring or Summer night's dream. Now you don't need to run to the store to enjoy soft serve! This vegan ice cream doesn't taste overly banana-y, is packed with protein, and tastes just like one of my favorite flavors as a kid.
Prep Time 5 mins
Total Time 5 mins
Course Dessert
Cuisine American
Servings 2 people
Calories 300 kcal

Equipment

  • blender

Ingredients
  

  • 2 large bananas peeled, sliced, and frozen
  • 1 scoop vanilla protein powder plant based
  • 3 Oreos or my homemade version
  • 1 cup oat milk
  • 1/8 tsp salt

Instructions
 

  • Add all ingredients to a high-power blender.
  • Blend together until completely smooth. Add more oat milk if necessary to blend.
  • Serve immediately with toppings of choice for soft serve. Freeze in a tupperware container for 1+ hours for a more scoopable ice cream.
Keyword cookies n cream, healthy dessert, healthy snack, high protein, high protein ice cream, ice cream, protein, vegan, vegan dessert, vegan ice cream