Vegan Cookies and Cream Donut
Indulge your sweet cravings with these irresistible Vegan Cookies and Cream Donuts—a plant-based twist on a classic treat! These donuts are light, fluffy, and packed with the iconic flavors of chocolate sandwich cookies. Made with simple ingredients like almond milk, apple cider vinegar for vegan "buttermilk," and topped with a luscious glaze, these dairy-free donuts are a decadent delight. Crushed vegan cookies are folded into the batter and sprinkled on top, adding a delightful crunch to every bite. Perfect for breakfast, dessert, or an indulgent snack, these donuts are baked, not fried, making them a slightly healthier option. With a quick prep time of just 20 minutes, you’ll have 12 mouthwatering treats ready in no time. Whether for a plant-based lifestyle or simply to enjoy unique vegan desserts, these donuts are sure to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 0.25 cup vegetable oil
- 1 cup vegan cookies (like Oreos), crushed
- 0.25 cup vegan butter
- 1.5 cups powdered sugar
- 2 tablespoons unsweetened almond milk
- 0.5 teaspoon vanilla extract
- 0.5 cup additional vegan cookies for topping, crushed
Instructions
Preheat your oven to 350°F (175°C) and grease a donut pan with a little vegetable oil or vegan butter.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In another bowl, mix the almond milk and apple cider vinegar together. Let sit for 5 minutes to create a vegan 'buttermilk'.
Add the vanilla extract and vegetable oil to the 'buttermilk' mixture. Stir well.
Combine the wet ingredients with the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the crushed vegan cookies until evenly distributed.
Spoon the batter into the prepared donut pan, filling each cavity about three-quarters full.
Bake in the preheated oven for 10-12 minutes, or until the donuts spring back when lightly pressed.
Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the donuts are cooling, make the glaze: In a small bowl, beat together the vegan butter, powdered sugar, almond milk, and vanilla extract until smooth.
Once the donuts are completely cool, dip the tops into the glaze, allowing any excess to drip off.
Sprinkle the glazed donuts with additional crushed vegan cookies.
Allow the glaze to set for a few minutes. Enjoy your vegan cookies and cream donuts!
Nutrition Facts
Calories |
4686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.4 g | 233% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 34.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4269 mg | 186% | |
| Total Carbohydrate | 731.0 g | 266% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 428.5 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 637 mg | 49% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 923 mg | 20% | |
*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.
