Gluten-Free Oreo Donut
Indulge your sweet tooth with these Gluten-Free Oreo Donuts—an irresistible fusion of rich chocolate flavor and the timeless crunch of Oreos, reimagined in a health-conscious, gluten-free twist! Made with a blend of gluten-free all-purpose flour and cocoa powder, these baked donuts are delightfully moist and fluffy, thanks to a simple batter enriched with almond milk and a hint of vanilla. Crushed gluten-free Oreo cookies are folded into the batter for a delightful surprise in every bite, while a creamy frosting made with powdered sugar and cream cheese adds a luscious finish. Topped with more crumbled Oreos, these donuts are perfect for dessert or an indulgent treat anytime. Quick to prepare in under 35 minutes, they’re an excellent choice for gluten-free dessert lovers looking for a no-fry option that's as stunning as it is delicious.
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Recipe Information
Ingredients
- 1 cup Gluten-Free All-Purpose Flour
- 0.25 cup Cocoa Powder
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.25 teaspoon Salt
- 0.5 cup Granulated Sugar
- 0.5 cup Unsweetened Almond Milk
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 3 tablespoons Vegetable Oil
- 6 cookies Gluten-Free Oreo Cookies
- 0.5 cup Powdered Sugar
- 2 tablespoons Cream Cheese
- 3 cookies Gluten-Free Oreo Cookies (for topping)
Instructions
Preheat the oven to 350°F (175°C). Grease a donut pan with cooking spray or a light coating of vegetable oil.
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar.
In another bowl, combine almond milk, egg, vanilla extract, and vegetable oil. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir until the mixture is smooth and free of lumps.
Crush 6 gluten-free Oreo cookies and gently fold them into the batter.
Carefully spoon the batter into the greased donut pan, filling each cavity about two-thirds full.
Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the donut comes out clean.
Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the icing, beat together the powdered sugar and cream cheese until smooth and creamy.
Spread or pipe the icing over the cooled donuts.
Crush 3 more gluten-free Oreo cookies and sprinkle on top of the iced donuts.
Serve immediately or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 367 mg | 16% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 34.4 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 100 mg | 2% | |
*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.
