Gluten-Free Cookies and Cream Donut
Indulge in the decadent delight of Gluten-Free Cookies and Cream Donuts, a show-stopping treat that is as indulgent as it is allergy-friendly. These baked donuts are made with rich cocoa powder, gluten-free all-purpose flour, and crushed gluten-free chocolate sandwich cookies, delivering irresistible cookies-and-cream flavor in every bite. The velvety glaze, topped with finely crushed cookies, adds the perfect finishing touch to these moist, fluffy donuts. Quick to prepare in under 35 minutes, these gluten-free donuts make for a perfect breakfast indulgence or a crowd-pleasing dessert. Whether you're embracing a gluten-free lifestyle or simply looking for an innovative sweet treat, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Gluten-Free All-Purpose Flour
- 0.25 cup Cocoa Powder
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.25 teaspoon Salt
- 0.75 cup Granulated Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 0.5 cup Buttermilk
- 0.25 cup Unsalted Butter, melted
- 1 cup Gluten-Free Chocolate Sandwich Cookies, crushed
- 1 cup Powdered Sugar
- 2 tablespoons Milk
- 0.5 cup Gluten-Free Chocolate Sandwich Cookies, finely crushed (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat the granulated sugar and eggs together until pale and doubled in size.
Stir the vanilla extract, buttermilk, and melted butter into the egg mixture until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Fold in the 1 cup of crushed gluten-free chocolate sandwich cookies.
Spoon the batter into a pastry bag or a zip-top bag with a corner snipped off, and pipe it into the prepared donut pan, filling each well about 2/3 full.
Place the donut pan in the preheated oven and bake for 10-12 minutes or until the donuts spring back when lightly pressed.
Remove from the oven and let the donuts cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar and milk in a small bowl until smooth. Adjust the consistency with more milk if needed.
Dip the top of each cooled donut into the glaze, allowing any excess to drip off.
Sprinkle with the finely crushed gluten-free chocolate sandwich cookies before the glaze sets.
Let the donuts sit for a few minutes to allow the glaze to set before serving.
Nutrition Facts
Calories |
4199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.4 g | 184% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 3109 mg | 135% | |
| Total Carbohydrate | 704.8 g | 256% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 429.1 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 418 mg | 32% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1228 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
