These Cookies and Cream Donuts are rich chocolate donuts topped with a silky vanilla frosting and topped with broken chocolate sandwich cookies! If you're a cookies and cream lover, this is the recipe for you! They're also so simple to make, no mixer is used at all! The batter comes together with just a whisk in less than one hour! If that wasn't enough, they're gluten free, nut free, eggless and can easily be dairy free (vegan).
These Cookies and Cream Donuts are soft, rich and decadent but also sweet! If you love cookies and cream, I know you’re going to love these! They’re so delicious and super simple to make like my Cookies and Cream Cupcakes and my Cookies and Cream Pie!
For more baked donut recipes, try my Funfetti Donuts, Red Velvet Donuts, and Happy Birthday Donuts.
Reasons to Love These Cookies and Cream Donuts
- Allergy Friendly- These donuts are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The donuts are super soft, decadent and delicious.
- Double the Dessert- Chocolate donuts and cookies and cream cookies combine to make an awesome treat!
- Easy to Make- The batter mixes up with a whisk; no mixer is used at all!
Ingredient Notes
- Gluten Free Flour- If you have nut allergies, use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cocoa Powders- I love using two types to give the donuts a dark color and stronger flavor, but if you only want to use one, use Dutch or Natural Unsweetened. Do not only use Dark alone as the donuts will be too dry and bitter.
- Cornstarch and Water- These are eggless donuts so this mixture helps bind everything together.
- Light Brown Sugar- Using light brown sugar gives the donuts the softness we need to offset the dryness from the cocoa powders and lack of eggs.
- White Vinegar- Used with the baking soda to help the donuts rise.
- Vegetable Oil- These donuts use oil, so they stay moist longer.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Vanilla- Make sure to only use pure vanilla extract otherwise the donuts and frosting can have a chemical flavor.
- Butter/ Vegan Baking Stick- Only use room temperature butter in the frosting. If using vegan butter, make sure it's on the cold side versus room temperature. Also, use vegan baking sticks instead of vegan butter from a tub.
- Water- This frosting uses room temperature water instead of milk! Add it in slowly; you may not need it all.
- Chocolate Sandwich Cookies- We need 8 cookies in total for this recipe! You can of course use gluten free oreos, but keep in mind they do contain gluten free oats. I know some people with celiac cannot process oats even if they're certified. I use these gluten free/vegan chocolate sandwich cookies instead.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Donuts
- Use a gluten free flour that’s free from dairy.
- Only use vegan sugars.
- Make sure to use vegan baking sticks instead of butter.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
- Use gluten free chocolate sandwich cookies that are also vegan.
For Regular All Purpose Flour
- Use 1 ¾ cups of packed AP Flour (294 grams).
- Use ⅔ cup packed cocoa powder (77.2 grams).
- Only use ¾ cup of milk (177.4 ml).
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Cookies and Cream Donuts
Here are the step by step instructions to make these oreo donuts!
Step 1: Whisk Together all the Dry Ingredients
In a large bowl, sift together the gluten free flour, cocoa powder, baking soda, baking powder, salt and the light brown sugar. Whisk to combine and set aside.
Step 2: Make The Cornstarch Water
In a medium bowl, using a spoon, mix together your cornstarch and water until there are no lumps and it is smooth. It will be thick and tacky at first.
Step 3: Add in the Milk, Vanilla & Vinegar
Once the cornstarch water is combined, whisk in the milk, vanilla and vinegar.
Step 4: Add the Wet Ingredients Into the Dry
Slowly pour the wet ingredients and vegetable oil into the dry and use a whisk to combine. If it gets too thick, switch to using a spatula.
Step 5: Fill the Donut Pans
Then, put the batter into a piping bag or a zip top bag with the corner snipped off. Pipe the batter into the greased donut pans and fill ¾ of the way to the top.
Smooth the batter with a tiny knife or the back of a small spoon.
You can also spoon the batter into the donut pans.
Step 6: Bake and Cool
Bake the donuts in the center rack of the 350 degree oven for 15 minutes. The donuts should be risen and spring back when gently touched.
Note: If you gently poke the donuts and a dent forms, they're not done baking. You can also insert a toothpick and make sure it comes out clean.
Let the donuts cool in the pans for at least 5 minutes before taking them out onto a cooling rack and then let them cool completely.
Step 7: Make the Vanilla Frosting
In the large bowl of an electric mixer or using a hand held mixer, beat the butter until smooth; about 2 minutes.
With the mixer on very low speed, slowly add in the confectioners' sugar and vanilla; beat until combined.
Slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.
Step 8: Frost The Donuts and Add Chocolate Sandwich Cookies
Break the cookies apart with your hands so the texture isn’t overly sandy. Place the crumbs on a flat plate.
Using an icing spatula or a butter knife, frost the tops of the donuts.
Once frosted, immediately turn the donut frosting side down into the cookie crumbs. They should stick to the frosting. You can always use your hands to place the cookies onto the donut if you prefer. Serve and enjoy!!!
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups o flour, however when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe use packed cups or please read the gram amount.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the donuts their dark hue. Although, if you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. Please do not use dark alone; it will make your donuts too chalky, dry and bitter. And like the flour, use packed cups of cocoa powder or read the gram amount.
- Smoothing The Batter- Many gluten free flour batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen after put it into the donut pans, that’s how they will remain when baked. When the batter is in the donut pans, gently smooth the top with a butter knife or the back or a small spoon.
- Pipe The Batter- You could use a spoon to put the batter in the greased donut pans but it is much easier to pipe the batter in. No piping bag? No worries! Simply put all the batter in a gallon size zip top bag and snip off a corner. Pipe the batter into the donut wells and fill ¾ way to the top.
- Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the donuts and not run off. If the frosting appears too thick, add a little water ¼ teaspoon at a time. Make sure your butter isn't too soft. It should be room temperature, not softened. If you're using vegan butter, make sure it is on the colder side.
- Let them Cool- Make sure the donuts are completely cool before frosting them otherwise you’ll have a drippy mess.
- Break up your cookies- You don’t want them like sand; you still want some chunks. Either dip the frosted donut upside down into the crumbs or place the crumbs onto the donut with your clean hands. I use these gluten free chocolate sandwich cookies i
Recipe FAQs
Most gluten free baked goods are best made the same day; you are able make these donuts the night before without the frosting but they truly are best the same day.
If making the night before, keep the donuts in an airtight container in the fridge until ready to add the frosting.
Yes! You can make the vanilla frosting the night before. Store it in a bowl covered with plastic wrap in the fridge.
When ready to use, bring to room temperature and rewhip to get that creamy consistency.
Storing: Store the oreo donuts in an airtight container or individually wrap each donut in aluminum foil for up to 2 days in the fridge. Try to create a teepee with the top of the foil so it isn't touching the top of the frosting as much.
Let each donut come to room temperature prior to serving.
Freezing: Once the frosting on the donuts has hardened a little (you may need to pop them in the fridge), individually wrap each donut in aluminum foil. Pop them in a zip top bag and freeze the donuts for up to 30 days.
To defrost, put the donuts in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the donuts are room temperature and soft. Do not eat frozen donuts and you might crack a tooth on the frozen cookies!
More Easy Donut Recipes You'll Love
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📖 Recipe
Cookies and Cream Donuts
Ingredients
For the Donuts
- 1 ¾ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ⅔ cup cocoa powder I did ⅓ cup of natural Unsweetened and ⅓ cup of Dark
- 1 ¼ cups light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 4 rounded tablespoons cornstarch mixed with 6 tablespoons of water
- 1 cup milk , at room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
- ½ cup vegetable oil
For the Vanilla Frosting
- ½ cup unsalted butter , or vegan baking stick
- 4.5 cups confectioners’ sugar
- 2 tablespoons pure vanilla extract
- ¼ cup water room temperature (you may not use it all)
For the Topping
- 8 gluten free chocolate sandwich cookies , broken apart into chunks
Instructions
For the Chocolate Donuts
- Preheat your oven to 350 degrees Fahrenheit. Grease 2 donut pan wells with vegetable oil. Set aside.If you don’t have two pans you’ll have to cook the donuts in multiple batches.
- In a large bowl, sift together the 1 ¾ cups gluten free flour, ⅔ cup cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, ¾ teaspoon kosher salt and 1 ¼ cups light brown sugar. Then use a whisk to combine and set aside.If you don’t sift, you’ll get large clumps of brown sugar which is fine if that doesn’t bother you.
- In a medium bowl, using a spoon, mix together the 4 rounded tablespoons cornstarch (52 grams) and 6 tablespoons water until there are no lumps and it is smooth. It will be thick and tacky at first.Once combined, whisk in the 1 cup milk, 2 teaspoons pure vanilla extract and 2 teaspoons white vinegar.
- Add the wet ingredients and the ½ cup vegetable oil into the dry ingredients. If it gets too thick, switch to using a spatula.
- Next scoop the batter into a pastry bag or a (zip top bag and cut a corner off) and pipe into the donut pans, filling them about ¾ of the way full.
- Bake the donuts in the center rack of the 350 degree oven for 15 minutes. The donuts should be risen and spring back at you when gently touched.Note: If you gently poke the donuts and a dent forms, they're not done baking. You can also insert a toothpick and make sure it comes out clean.
- Let the donuts cool in the pans for at least 5 minutes before taking them out. If you try to take them out too soon, they will stick and break apart into a giant mess. Once 5 minutes is up, use a small spatula to loosen them from the pan and cool completely on a cooling rack.
For the Vanilla Frosting
- While the donuts are baking, make the frosting.In the large bowl of an electric mixer or using a hand held mixer, beat the ½ cup unsalted butter until smooth and creamy. About 2 minutes.
- With the mixer on very low speed, slowly add in the 4 ½ cups confectioners' sugar and 2 teaspoons pure vanilla extract. Beat until combined.While the mixer is on, slowly add in the ¼ cup water a little at a time until you get the desired consistency. You may not need to use all the water.
- Break the 8 cookies apart with your hands so the texture isn’t overly sandy. Place the crumbs on a flat plate.
- Using an icing spatula or a butter knife, frost the tops of the donuts.Once it is frosted, immediately turn the donut frosting side down into the cookie crumbs. They should stick to the frosting. You can always use your hands to place the cookies onto the donut if you prefer. Serve and enjoy!!!
Notes
Nutrition
Sandra Zanon says
Hi what can I use to replace the vinegar as my daughter cannot have it ? Thank you
Lee says
Hi there! You can use lemon juice instead! Hope this helps!
Steve says
Cookies and cream and chocolate and donuts! Yum!
john says
These donuts are great! So delicious!