10 Recipes to Whip Up When You’re Craving Cookie Dough for Breakfast

Hi, friends! Founder Nikki Azzara here. I originally created this chickpea-based cookie dough in college so I could enjoy a healthier version of my favorite nostalgic treat (my mom's blondies!). Now, more than ever, we're turning to our favorite comfort foods during this period of uncertainty. I hope this cookie dough brings you as much joy and comfort as it does for me!

Let's face it -- this is a strange time. I am currently in Denver working from home (happy first day of Spring — it’s snowing here), with limited to no access to friends, family and P.S. Snacks teammates. Work priorities have shifted, meetings and trips have been cancelled, and our growth plans halted...we are living a new normal for the time being, trying to stay nimble as a small business and adapt to the circumstances. I am incredibly grateful for the continued support as we navigate these challenges, and even more thankful for the individuals that enable our cookie dough to be accessible in stores and online. I find solace in the fact that we are all in this together, and know that this, too, shall pass!

I intentionally created this nutrient dense cookie dough for anytime-of-day “indulging.” My goal was to make eating cookie dough for breakfast socially acceptable, through the thoughtful selection of our ingredients, nutrition profile and portion size. Problem solved. So if you're waking up like me, wondering what day it is and when we can go back to "business as usual"... sit back, relax and enjoy #cookiedoughforbreakfast. I sure am :)

Sending love, health & hugs. -- Nikki

P.S. For most of these recipes, if you don't have dough on hand you can use almond/peanut butter instead! And vice versa... use cookie dough to replace nut butter in any of your favorite no-bake recipes.



Cookie Dough Breakfast Bars

  • 2 portion cups P.S. Snacks Cookie Dough
  • 3 tbsp coconut oil, melted 
  • 3 tbsp honey or maple syrup 
  • 1 ½ cups oat flour (can substitute almond flour)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • Optional: 1 paleo chocolate bar, melted

Mix the Cookie Dough with the melted coconut oil, liquid sweetener, oat flour, vanilla and cinnamon until combined. Press the mixture into a parchment paper-lined dish or loaf pan. Freeze for 30 minutes, then drizzle with the melted chocolate. Store in the refrigerator or freezer.


Cookie Dough Shake

  • ½ frozen banana
  • ¾ cup frozen cauliflower rice (can substitute with other ½ banana)
  • 1 cup non-dairy milk of choice
  • 2 tbsp P.S. Snacks Cookie Dough
  • 1 serving plant-based protein powder

Add ingredients to blender and blend until smooth!


Double Chocolate Chia Seed Pudding

Mix the ingredients together and refrigerate until the chia seeds congeal. Top with more Fudge Brownie Cookie Dough, fresh fruit and any of your favorite toppings.


Cookie Dough Banana Split

Split open your banana lengthwise, spoon cookie dough on top, then add any of your favorite breakfast toppings!


Cookie Dough Overnight Oats

  • ¾ cup rolled oats⁣
  • 1 ½ tbsp chia seeds⁣
  • 1 tbsp dried fruit (blueberries, raisins, chopped dates)
  • 1 cup non-dairy milk of choice ⁣
  • ½ portion cup P.S. Snacks Cookie Dough, any flavor
  • Pinch of sea salt⁣

Mix together oats, chia seeds & salt. Using a whisk, add in the non-dairy milk and dough. Let the mixture sit for at least 3 hours (or overnight). Add a splash of non-dairy milk in the morning. Top with fruit, granola, coconut and more Cookie Dough!⁣


Blueberry Muffin Cookie Dough Bites

  • 2 portion cups P.S. Snacks Chocolate Chip Cookie Dough
  • ½ cup rolled oats
  • 1 tbsp chia seeds (can substitute flax seeds)
  • 1 tbsp honey or maple syrup
  • 3 tbsp coconut flour (can substitute almond flour)
  • ½ cup dried blueberries

In a bowl, combine the Cookie Dough, oats, chia seeds, and honey. Stir in coconut flour. Then add the blueberries and roll into balls. Chill in the fridge for at least one hour before eating. Store in the fridge or freezer.


Cookie Dough Donuts

  • 1 cup almond flour⁣⁣
  • 2 tbsp coconut flour⁣⁣
  • ⅓ cup coconut sugar⁣⁣
  • 2 tsp baking powder⁣⁣
  • pinch of sea salt⁣⁣
  • 2 eggs⁣⁣
  • 1 tsp vanilla⁣⁣ extract
  • ¼ cup melted coconut oil⁣⁣
  • ¼ cup non-dairy milk⁣⁣
  • 1 portion cup P.S. Snacks Chocolate Chip Cookie Dough⁣⁣
  • ½ cup chocolate chips, or paleo chocolate bar ⁣⁣
  • 1 tsp coconut oil⁣⁣
  • sprinkles (optional)⁣⁣

Preheat the oven to 350 degrees. In a small bowl, mix together the almond flour, coconut flour, coconut sugar, baking powder, and salt. Set aside. In a large bowl, whisk eggs. Add in the vanilla, ¼ cup coconut oil, and milk. Slowly add the dry ingredients to the wet and stir to combine.⁣⁣
Grease a doughnut pan and fill pan to ⅔ full. Add in balls of Cookie Dough to each donut batter to fully submerge the dough. Bake for 19-22 minutes, or until toothpick comes out clean.⁣⁣
Once the donuts are completely cooled, heat the chocolate with 1 tsp coconut oil until melted. Dip each donut in chocolate and add sprinkles if desired.


Brownie Smoothie

Blend all ingredients in a high powered blender until smooth, adding more liquid as needed. Top with more cookie dough and chocolate chips!


Cookie Dough Protein Bites

  • 1 ½ cups oats
  • 3 portion cups P.S. Snacks Cookie Dough
  • ¼ cup honey or maple syrup
  • 2 scoops plant-based protein powder
  • 1 tablespoon chia seeds
  • 1 tablespoon unsweetened coconut, shredded

Use a food processor or high speed blender (fine to stir, too) to mix all of the ingredients and blend until fully combined. Shape the dough into balls. Store in an air-tight container in the refrigerator.


Cookie Dough Oatmeal Bake

  • 2 cups oats
  • ½ cup whole almonds
  • ½ cup unsweetened shredded coconut
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 cups non-dairy milk
  • 2 eggs, room temperature 
  • ⅓ cup honey or maple syrup
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1 portion cup P.S. Snacks Cookie Dough, any flavor
  • Optional: extra chocolate chips/chunks

Preheat the oven to 375 degrees. Prepare a 9x9 baking pan or pie dish with nonstick spray. Combine the oats through salt in a large bowl. In a separate bowl, whisk the eggs. Add in the milk, maple syrup, coconut oil and vanilla. Mix the wet ingredients with the dry, then stir in the Cookie Dough (and optional: extra chocolate). Pour into the dish. Bake for 45-48 minutes until golden.