Cookie Dough For Breakfast

by HEAB on April 11, 2011

Hello my almond butter loving friends. If you're new to HEAB, you may like to subscribe to my RSS feed or receive my posts via email. Thanks for reading!

I made a sugar-free cookie dough smoothie for breakfast.


I know my taste buds are a bit wonky, but this bowl tasted straight up like cookie dough. I used Kath’s Dough Boy Smoothie as a base, and then added a few key ingredients to give it that cookie dough taste.


The peanut butter was a sample I received from Shawn who is trying to start a new nut butter company called Ground.


Unfortunately, I can’t try most of the samples until after Lent b/c they either include either almonds or some kind of sugar. However, the plain peanut butter contains nothing but organic dry roasted peanuts, and wow, did it taste perfect atop my smoothie – ┬álike fresh roasted unsalted peanuts. When it comes to using peanut butter as a topping, I prefer a runnier consistency, but for smoothies, I prefer something a bit thicker. Not sure why – I think it’s b/c the drizzle usually sinks and gets lost in the cold smoothie – are you following me? Those few bites I had consisting of peanut butter, cold smoothie, and chocolate chunks were out of this world. Thanks Shawn – good stuff, and I can’t wait to try your other flavors post-Easter!

Happy Monday and a very HAPPY BIRTHDAY to CD!!!!