Starbucks Chocolate Chip Frappuccino
Today we are making a Starbucks Chocolate Chip Frappuccino! This blended drink reminds me of a Starbucks Cookie Monster Frappuccino, save for the white mocha sauce or java chips – hence why it’s a Starbucks inspired recipe rather than a Starbucks copycat recipe. But did you know that the Cookie Monster Frappuccino is actually on their secret menu? Meaning, drinks you can buy that aren’t even on the main menu.
I used to take advantage of this because once I figured out it was a thing, I started going to the multiple Starbucks locations on my college campus and ordering these crazy concoctions (cue Cotton Candy, S’mores, Twix and Cookie Dough Frappuccinos)! Although this recipe is not the real thing, it reminds me of a similar flavor from the Starbucks Cookie-based frappuccinos, but not as heavy!
So we’ll be making a delicious frappuccino recipe that you won’t find at your favorite coffee shop – a plant milk-based vanilla bean frappuccino, chunks of homemade cookie dough and vegan whipped cream on top!
Why You’ll Love This Starbucks Chocolate Chip Frappuccino
Healthy Homemade Drink: There’s something exciting about making copycat Starbucks drinks in your own home! They’re a great alternative to the store-bought versions because they’re healthier, a fraction of the cost and use simple ingredients. Personally, I don’t end up feeling the need to go to my local Starbucks on a regular basis when I can customize all my drinks at home!
Substitutions for the Frappuccino
So for today’s easy recipe, let’s go through the main ingredients we will need. There’s two simple steps: First, we make the milkshake and the cookie dough separately, then mix them together!
Coconut Milk: Coconut milk adds a similar creaminess and rich flavor that whole milk, heavy cream or vanilla ice cream would’ve added in a frappuccino. Just using refrigerated coconut milk, oat milk or another milk instead doesn’t do the trick. Specifically, the coconut milk has to be frozen. This is the trick to making it creamy!
Oat Milk: The oat milk is included as extra liquid because using all coconut milk would make it taste like just a coconut milkshake. Substitute with three-quarters cup of soy milk, almond milk or another plant-based milk. Different milks leave a different aftertaste, so taste the milk straight out of the fridge first before using in the recipe. If you like the taste of it plain, you’ll like it in the recipe!
Vanilla Extract: The frappuccino base uses three-quarters teaspoon of vanilla extract. Cookie dough flavor needs vanilla! I recommend to find one without added colors or dyes, and minimal ingredients for the purest taste.
Whipped Cream: I use Gay Lea brand of vegan whipped cream. It does have a coconut aftertaste, but there are other brands you may be able to find that are soy-based.
Substitutions for the Cookie Dough
Almond Flour: Almond flour is used as a gluten free flour to bind the cookie dough. It gives a buttery taste as compared to other flours. Do not substitute.
Butter: Vegan butter adds a raw cookie dough flavor that other fats cannot provide. Do not substitute! I use Melt Organics unsalted vegan butter sticks.
Xylitol: Xylitol is a granulated sweetener that looks a little more granulated than sugar. It is also very sweet, but acts great here as compared to coconut sugar or date sugar. You can try cane sugar or brown sugar too!
Chocolate Chips: What’s chocolate chip cookie dough without chocolate chips? I used dark chocolate chips, but you can also use semisweet. Check the ingredient label to make sure that the chocolate is vegan (no milk products added).
Starbucks Chocolate Chip Frappuccino Recipe Notes
- Make this recipe into a copycat version of the Double Chocolate Chip Frappuccino by adding a tablespoon cocoa powder, a teaspoon of instant coffee powder, extra sweetener, chocolate sauce drizzled inside of the glass (or drizzle chocolate on top)!
- Tip: Melt vegan chocolate chips with a splash of full-fat coconut milk for a smooth melted chocolate you can drizzle.
Favorite Drinks You’ll Love
Starbucks Java Chip Frappuccino
If you make this Starbucks Chocolate Chip Frappuccino, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Starbucks Chocolate Chip Frappuccino
Equipment
- High Speed Blender
Ingredients
For the Cookie Dough
- ⅓ cup almond flour
- 2 tbsp vegan butter, melted
- 2-3 tbsp xylitol
- ¼ tsp vanilla extract
- pinch pink salt
- 2 tbsp vegan mini chocolate chips
For the Milkshake
- 7 full-fat coconut milk ice cubes
- ¾ cup oat milk
- 2-3 tbsp agave or pure maple syrup
- ¾ tsp vanilla extract
- pinch ground cinnamon optional
For the Topping
- vegan whipped cream I use Gay Lea brand
Instructions
For the Coconut Milk Ice Cubes
- In a regular-sized rectangular ice cube tray, fill the ice cube sections up with full-fat, canned coconut milk. Freeze it overnight and then use 7 of the cubes. I recommend using Thai Kitchen brand of coconut milk.
For the Cookie Dough
- For the cookie dough, mix together all cookie dough ingredients in a bowl (except the chocolate chips). Once a dough forms, add in the chocolate chips. Freeze this for 3-4 hours, until it is hard to the touch.
For the Frappuccino
- Once the cookie dough is ready, then blend all milkshake ingredients together until smooth.
- Remove the cookie dough from the freezer. It should be more hardened than it was at room temperature.
- Add the cookie dough into the blender and pulse it for just a second (do not fully blend, it will disappear into the frappuccino completely). You can reserve a bit to use as topping.
- Pour this into a cup. Serve with vegan whipped cream and more cookie dough on top! Drink it right away or the cookie dough will get soggy.
