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This is a fun and indulgent treat that also nourishes your body with healthy and wholesome ingredients, like oats, coconut, and nuts. The milkshakes are a more natural alternative to the sugary, artificially colored and flavored milkshakes, made with only chilled coconut milk, liquid sweetener, and leftover cookie filling to pair perfectly with each cookie. This is the perfect summer treat to get kids involved in the kitchen or just to treat yourself.

Coconut Milkshakes and Cookies [Vegan]

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For the Strawberry Cookies:

  •  1 cup shredded coconut
  •  2 cups oats
  •  2 1/2 tablespoons coconut oil, melted
  •  1/2 teaspoon vanilla extract
  •  4 tablespoons pure maple syrup
  •  1 tablespoon water, as needed

For the Filling:

  •  1/4 cup vegan vanilla protein powder
  •  2 tablespoons coconut oil, melted
  •  4 teaspoons coconut milk
  •  1 teaspoon agave nectar
  •  4 teaspoons freeze-dried strawberry powder

 For the Strawberry Milkshake:

  •  1 cup frozen strawberries
  •  2 teaspoons freeze-dried strawberry powder
  •  1 13.66-ounce can of coconut milk

 For the Peanut Butter Cookie Base:

  •  2 cup oats
  •  1/2 cup peanuts
  •  3 tablespoons peanut butter
  •  2 tablespoons coconut oil
  •  2-2 1/2 tablespoons pure maple syrup, to taste
  •  1-2 tablespoons water, as needed

 For the Caramel Filling:

  •  1/2 cup peanut butter
  •  1/8 cup coconut oil, melted
  •  1/4 cup maple syrup, to taste

 For the Peanut Butter Milkshakes:

  •  1/4 cup peanut butter
  •  2 tablespoons maple syrup
  •  1 13.66-ounce can coconut milk

 For the Chocolate Cookie Base:

  •  2 cups oats
  •  1/2 cup nuts (almonds, walnuts, hazelnuts, etc...)
  •  2 tablespoons cocoa powder
  •  4 tablespoons pure maple syrup
  •  2 tablespoons coconut oil, melted
  •  1/4 teaspoon vanilla extract
  •  1 tablespoon cacao nibs
  •  1 tablespoon water, as needed

 For the Ganache Filling:

  •  3 tablespoons cocoa powder
  •  3 tablespoons maple syrup
  •  2 tablespoons coconut oil, melted

 For the Chocolate Milkshakes:

  •  3 tablespoons cocoa powder
  •  3 tablespoons maple syrup
  •  1 13.66-ounce can chilled coconut milk


To Make the Cookie Bases:

  1. To make the cookies, pulse base ingredients in a food processor until well combined, adding water as needed until you can form a ball with the mix.
  2. Press mix into 12-cup muffin pan. Place in freezer for 10 minutes, or until firm.

To Make the Strawberry Cookies:

  1. Meanwhile, make the strawberry sauce by microwaving the berries for 1 minute or so until soft. Purée berries with freeze-dried powder and sweeten to your taste with sweetener of choice.
  2. Next, make the creamy filling. Stir all filling ingredients together with a fork or whisk until smooth.
  3. To assemble the cookies, sandwich two bases together with the creamy filling. Drizzle with some of the strawberry puree then place in refrigerator until the filling is set.

To Make the Caramel Cookies:

  1. Meanwhile, to make the caramel filling, combine all ingredients in a bowl and mix with a fork until well incorporated. Make the caramel sauce in a separate bowl by mixing peanut butter with maple syrup, to taste.
  2. Remove bases from muffin tray, and sandwich two bases together with the caramel filling. Drizzle any extra filling over the tops (decorate with chopped peanuts or chocolate ganache from “chocolate cookies” recipe – optional) and place in refrigerator until set.

To Make the Chocolate Filling:

  1. Meanwhile, make the chocolate ganache by mixing cocoa, coconut oil, and maple syrup together with a fork until smooth. At the same time make the chocolate sauce, which is the same but without the coconut oil.
  2. Remove bases from muffin trays and sandwich together with chocolate ganache. Drizzle tops with any leftover ganache and place in the refrigerator to set.

To Make the Milkshakes:

  1. To serve, drizzle the cookie filling of your choice down the sides and in the bottom of 2 small glasses. Fill with chilled coconut milk and stir to combine with the syrup. Alternatively, you could just mix the syrup with milk in a blender, but it looks prettier with it drizzled down the glass.


Makes 6 cookie sandwiches and 2 milkshakes each.


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  1. There was a group conversation one day about our favorite desserts. I was thinking about red velvet cake, Boston cream pie, pineapple upside down cake, etc. Someone asked, “What desserts did you like……before you went vegan?”. I started naming everything in my head that I could think of and added, “All of which I can make without eggs or dairy”.

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