Easy Oreo Cookies & Cream Chocolate Baked Donuts
Serves 8
5 mins prep
15 mins cook
20 mins total
If you want a gluten-free donut that actually tastes like a real donut, this is the one! I’ve tested this cookies & cream baked donuts recipe over 15 times over the years and finally nailed the perfect balance of fudgy and cakey with a fluffy crumb (never dense). Truly a chocolate lover’s dream finished with vanilla frosting and crushed Oreos, and the best part is there's no frying involved.
For the Donuts
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Preheat and prep the pan. Preheat the oven to 350 Fahrenheit and grease a silicone donut pan with pan spray. Place the prepared donut pan on a baking sheet so it’s easier to move in and out of the oven.
Mix the wet ingredients. In a large mixing bowl, add the eggs, monk fruit or sugar, vanilla extract, oil, and milk. Beat until smooth and fully combined.
Add the dry ingredients. Add the almond flour, baking powder, cocoa powder, espresso powder, and salt to the wet ingredients. Using a silicone spatula, fold the dry ingredients into the wet ingredients until fully incorporated.
Remove clumps without overmixing. If you have a few clumps, gently whisk just until the batter is smooth, being careful not to overmix the donut batter.
Add Oreos. Fold in crushed Oreos and add extra if desired for more cookies and cream flavor.
Fill the pan. Pour or pipe the batter into the donut cavities. A piping bag is the easiest way, but a ziplock bag works great too.
Bake. Bake for about 15 minutes, or until a toothpick comes out clean.
Cool completely. Let the donuts cool completely before frosting so it sets nicely. Sprinkle with additional oreo crumbs if desired.
