2 ripe bananas, sliced and frozen overnight
2 Tbsp almond butter (you can use peanut butter)
1 cup almond milk (or other non-dairy milk)
1/2 to 1 cup banana chocolate chip oatmeal cookie dough, refrigerated
organic brown sugar, to garnish
Put bananas, almond milk, and almond butter into a blender or food processor. Puree. Turn off the motor and stir the mixture a few times until smooth and creamy. Do not over blend!
Place cookie dough by the teaspoonful in the bottom of a serving bowl. Pour banana mixture over it and then place a few more drops of cookie dough in and stir to combine. Garnish with one teaspoonful of cookie dough on top and sprinkle with brown sugar. Serve immediately.