Easy Oreo Cookies & Cream Chocolate Baked Donuts
Serves 45 mins prep15 mins cook
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.
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What you need
Instructions
0 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. 1 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. 2 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. 3 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. 4 Add Oreos. Fold in crushed Oreos and add extra if desired for more cookies and cream flavor. 5 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. 6 Bake. Bake for about 15 minutes, or until a toothpick comes out clean. 7 Make the glaze. While the donuts bake, whisk powdered monk fruit or powdered sugar with milk until a smooth glaze forms if you're not going to use frosting. 8 Cool completely. Let the donuts cool completely before glazing or frosting so the glaze sets nicely. 9 Glaze and finish. Dip each donut top-down into the glaze, or top with vanilla frosting, then sprinkle with additional Oreo crumbs. Let them set before serving.View original recipe