Soy-Free Cookies and Cream Donut
Indulge in the irresistible delight of Soy-Free Cookies and Cream Donuts, a treat that proves flavor doesn't have to come at the expense of dietary restrictions. These delectable baked donuts are light, fluffy, and packed with the classic cookies and cream goodness, using crushed soy-free chocolate sandwich cookies for added crunch and indulgence. Perfectly glazed with a smooth vanilla icing and sprinkled with even more cookie crumbles, these donuts are a showstopper for any breakfast, brunch, or dessert table. Ready in just 25 minutes, they deliver all the nostalgic flavors of your favorite childhood treat in a homemade, soy-free form. Whether you’re catering to a soy allergy or simply looking for an easy baked donut recipe with a twist, these donuts are guaranteed to satisfy.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 1 teaspoon Vanilla extract
- 0.25 cup Butter, melted
- 1 cup Crushed chocolate sandwich cookies (soy-free)
- 1 cup Powdered sugar
- 2 tablespoons Whole milk (for glaze)
- 1 teaspoon Vanilla extract (for glaze)
- 0.5 cup Additional crushed chocolate sandwich cookies (soy-free)
Instructions
Preheat your oven to 375°F (190°C). Grease a donut pan with a little melted butter or non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, beat the eggs and add the whole milk, vanilla extract, and melted butter. Mix these wet ingredients well.
Slowly pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix.
Gently fold in the crushed chocolate sandwich cookies until evenly distributed throughout the batter.
Spoon the batter into the prepared donut pan, filling each cavity about two-thirds full.
Bake in the preheated oven for 8-10 minutes, or until the donuts are golden brown and a toothpick inserted into one comes out clean.
Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the donuts are cooling, prepare the glaze by mixing the powdered sugar, 2 tablespoons of whole milk, and 1 teaspoon of vanilla extract in a small bowl until smooth.
Once the donuts are cool, dip the top of each one into the glaze, allowing any excess to drip off before placing them back on the wire rack.
Immediately sprinkle the additional crushed chocolate sandwich cookies over the tops of the glazed donuts.
Let the glaze set for a few minutes before serving. Enjoy your homemade soy-free cookies and cream donuts!
Nutrition Facts
Calories |
4468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.2 g | 186% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 3486 mg | 152% | |
| Total Carbohydrate | 731.5 g | 266% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 435.9 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 565 mg | 43% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 1464 mg | 31% | |
*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.
