gluten free vegan cookies n’ cream donuts

Baked chocolate donuts with a simple vanilla glaze, covered with crushed Oreo cookies. These gluten free vegan cookies n’ cream donuts are easy to make and oh so tasty!

Have you guys tried the new gluten free Oreo cookies? They are flying off the grocery store shelves and for good reason! Our family has tried the regular gluten free Oreos and the double stuf. We were all amazed at how similar they are to the original Oreo cookies, but they are actually better! The texture is spot on and the cream filling is perfection {go for the double stuf, trust me.}. If you can get your hands on them, try them ASAP!

I really wanted to use the new gluten free Oreo cookies in a recipe and my kids had been asking me to make them some homemade donuts. That was my inspiration for these gluten free vegan cookies n’ cream donuts. I decided to surprise my kids by making them while they were at school. When they got home, they were so excited to give them a try!

I love making donuts in my donut pan. It’s the best! If you don’t have one, you’ll need to pick one up for this recipe. They are inexpensive and great to have for making homemade gluten free donuts. Now for the Oreos, if you can’t find the new gluten free Oreos, you can use your favorite gluten free chocolate sandwich cookies. 

After the first bite of these gluten free vegan cookies n’ cream donuts, I knew I had a winning recipe. Moist chocolate cake donuts, topped with a simple vanilla glaze, then dipped in an abundance of crushed Oreo cookies. The crushed cookies give the donuts texture, which I’m all about! The recipe comes together in no time and you will have homemade {totally decadent} donuts for you and your family to enjoy. 

gluten free vegan cookies n’ cream donuts

 

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AUTHOR: Sarah Bakes Gluten Free

RECIPE TYPE: breakfast

SERVES: 10 donuts

INGREDIENTS

chocolate donuts

• 1 cup Sarah’s gluten free flour blend*
• 3/4 cup cane sugar
• 1/3 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 3/4 cup almond milk or oat milk
• 1/4 cup avocado oil or grape seed oil
• 2 teaspoons white vinegar
• 1/2 teaspoon pure vanilla extract

vanilla glaze

• 1 1/4 cups powdered sugar
• 1 tablespoon dairy free butter, melted
• 2-3 tablespoons almond milk or oat milk
• 1/2 teaspoon vanilla extract
• 8 gluten free Oreo cookies, crushed**

INSTRUCTIONS

1. Preheat oven to 375 degrees. Spray standard-size donut pan with nonstick cooking spray.
2. Whisk together flour, sugar, cocoa powder, baking powder and salt in mixing bowl.
3. Add almond milk, oil, vinegar and vanilla to flour mixture. Stir batter until just combined.
4. Spoon batter into piping bag with large round tip or large ziplock bag, cutting tip. Pipe batter into prepared donut pan.
5. Bake donuts for 15-17 minutes, until baked through. Turn out onto cooling rack. Repeat with remaining batter if needed.
6. To make vanilla glaze, whisk together powdered sugar, melted dairy free butter, almond milk and vanilla. Stir until smooth. Add more almond milk if needed.
7. When donuts are cooled, spread tops with vanilla glaze. Immediately dip into crushed cookies. Place on cooling rack to allow glaze to set.

NOTES

*You can also use Bob’s Red Mill gluten free 1-to-1 baking flour.
**To crush the cookies, place in ziplock bag and pound with rolling pin until crushed. You want small pieces of cookie to remain.

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