Shakeology Cookie Dough Recipe

Every day, you wake up with an endless list of choices to make. You’re busy, you’re driven, you’re staying on track with fitness, nutrition, health, and the like. Sometimes the right choices are easy: fresh fruit over packaged chemically-enhanced candy; a fun new exercise program over a technique you know you hate, etc. But sometimes there are the “bad” choices that just seem so good (except once you make them, you instantly regret them and they can sometimes totally derail you from your healthy path).

What exactly am I getting at here? Cookie dough. That’s right. Gooey, chocolate-chippy, mouth-watering cookie dough. Look at it:

How can you say no? Easy. Don’t. Say yes–just doctor the recipe up a bit. We’ve created a version of this deliciousness that incorporates only healthy (but still yummy) ingredients into the recipe, including Shakeology. Why not add superfood nutrition into something usually consisting of fats, sugars, and processed ingredients? This Shakeology Cookie Dough recipe has been tried and tested (several times, for science) by all of us at Beachbody and can safely say this is our new favorite snack.

Check out the recipe below and tell us how it measures up!


Vanilla Shakeology Cookie Dough 

(Makes 13 servings, 1 spoonful each)

Total Time:                          15 min.
Prep Time:                           15 min.

  • ½ cup all-natural almond butter
  • ¼ cup raw honey
  • ½ cup finely chopped raw almonds
  • 2½ scoops Vanilla Shakeology
  • 2 Tbsp. mini semi-sweet (or dark chocolate) chocolate chips
  1. Combine almond butter, honey, almonds, Shakeology, and chocolate chips in a medium bowl; mix well.
  2. Spoon 13 equal-sized dallops of dough onto plate (or into the mouths of you and your friends), about 1-inch in diameter each.

Nutritional Information (per serving):

  • Calories: 127
  • Total Fat: 8 g
  • Saturated Fat: 4 g
  • Cholesterol: 1 mg
  • Sodium: 84 g
  • Carbohydrates: 12 g
  • Fiber: 1 g
  • Sugars: 8 g
  • Protein: 5 g



Body Beast Portions

  • ½ Starch
  • 1½ Fat


Fix Portions

  • 1 Yellow
  • 1 tsp.


  1. Should we bake it?

  2. How many are a serving?

  3. I’m
    Confused how it would be a yellow portion? Vs a blue and some of a red?

  4. If I use the variety packs would 2 1/2 scoops be 2 1/2 packets??

  5. While I did get this to be tasty, it took some modifications from the posted recipe. The recipe turned out dry and powdery. I don’t know if that is because of the humidity level here in Florida or because my Vanilla Shakeology is a couple of months old. I ended up having to add extra nut butter, then some oil, then some more honey. It was finally the consistency of very sticky cookie dough, but it never looked light in color and creamy like the photo.

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