Cookies and Cream is a favorite flavor that is loved by so so many. Donuts are a dessert that we just can’t seem to quit. Combine the two and you have a winning combination sure to steal the hearts of everyone who tries these Cookies and Cream Donuts. They’re of course, gluten free, nut free and egg free. They can easily be vegan by using a non dairy milk of choice and vegan baking sticks.
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 awesome donut recipes, try my Funfetti Donuts, Red Velvet Donuts, and Maple Glazed Pumpkin Donuts.
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Reasons to Love these Donuts
- Allergy Friendly- These donuts are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- 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!
Ingredient Notes
- Cookies- I use Kinnikinnick KinniToos for the broken sandwich cookies.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure to use vegan baking sticks instead of butter.
- Only use a non dairy milk of choice.
- Use vegan chocolate sandwich cookies.
How to Make this Recipe with All Purpose Flour
- Use 1 ⅔ packed cups of AP flour (280 grams).
- Use ⅓ cup packed cocoa powder.
This recipe has not been tested with 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 donuts!
Step 1: Preheat the Oven and Grease the Pans
Preheat the oven to 350 degrees. Grease the wells of two donut pans with vegetable oil. If you don’t have two pans you’ll have to cook the donuts in multiple batches.
Step 2: Whisk the Dry Ingredients
In a large bowl, sift together the gluten free flour, cocoa powder, baking soda, baking salt and the light brown sugar. Then use a whisk to combine. I’d you don’t sift, you’ll get large clumps of brown sugar which is fine if that doesn’t bother you. Set aside.
Step 3: Mix the Wet Ingredients
In a medium bowl, using a spoon, mix together your corn starch and water until there are no lumps and it is smooth. It will be thick and tacky at first. Once that’s combined, whisk in the milk of choice, vanilla and vinegar.
Step 4: Mix the Wet and Dry Ingredients Together
Add the wet ingredients and the vegetable oil into the dry ingredients. It might be easiest to mix this with a spatula, until combined. It will be super dense.
Step 5: Pipe the Batter
Next scoop the batter into a pasty 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.
Step 6: Bake
Bake for about 15 min until the donuts kind of spring back at you when gently touched.
Remove the donuts from the oven, wait about 2-3 minutes and they should come out easily by using a small spatula. Let them cool completely before frosting.
For the Frosting
Step 7: Mix the Ingredients for the Frosting
Combine all the ingredients except the cookies in a bowl using a spatula. The frosting will be thicker than normal donut icing because it needs to stand up to the cookies.
Step 8: Break the Cookies
Break the cookies apart with your hands so the texture isn’t overly sandy. Place the crumbs on a flat plate.
Step 9: Top the Donut
Use a butter knife to frost the donut. Once it is frosted, immediately turn it 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!!!
And that’s it!!!! Allergy friendly Cookies and Cream Donuts you’ll make again and again. I hope you guys enjoy these as much as I do!!!
Expert Baking Tips
- Use a zip top bag, seal it and snip off a corner- This makes the batter super easy to get the batter into the donut pan.
- Don't overflow the wells- You want to fill the donut wells about ¾ of the way full.
- Smooth the Tops- Use a small spoon or a tiny appetizer knife, otherwise they will come out misshapen.
- Let them Cool- Make sure the donuts are completely cool before frosting them otherwise you’ll have a drippy mess.
- Break up your cookies-(I use these) 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.
Recipe FAQs
Most gluten free baked goods are best made the same day, and these donuts are no exception.
They still taste good on day 2, but they really are best fresh.
This recipe makes 17 donuts.
No you don't.
Cocoa powder is quite dry. And dark is even drier than dutch or natural unsweetened is.
If you only used dark, your baked goods would be way too dry and bitter.
If you don’t have both types of cocoa powders on hand, just use dutch or natural unsweetened; just keep in mind the donuts won’t be as dark as mine are.
I would not. It makes the glaze get very wet. Aluminum foil is your best option.
Once the frosting on the donuts has completely hardened, individually wrap them each in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the glaze as much.
Pop them in a zip top bag and freeze the donuts for up to 30 days.
To defrost, take out of the freezer and leave at room temperature until soft; about 2 hours.
Other Donut Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Cookies and Cream Donuts
Ingredients
For the Donuts:
- ⅔ cup cocoa powder I did ⅓ cup of Dutch and ⅓ cup of Dark
- 1 ¾ cups gluten free flour
- 1 ¼ cups light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 4 heaping tablespoons corn starch mixed with 6 tablespoons of water
- 1 cup milk of choice at room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
- ½ cup vegetable oil
Instructions
- Preheat the oven to 350 degrees. Grease the wells of two donut pans with vegetable oil. If you don’t have two pans you’ll have to cook the donuts in multiple batches.
- In a large bowl, sift together the gluten free flour, cocoa powder, baking soda, baking salt and the light brown sugar. Then use a whisk to combine. I’d you don’t sift, you’ll get large clumps of brown sugar which is fine if that doesn’t bother you. Set aside.
- In a medium bowl, using a spoon, mix together your corn starch and water until there are no lumps and it is smooth. It will be thick and tacky at first. Once that’s combined, whisk in the milk of choice, vanilla and vinegar.
- Add the wet ingredients and the vegetable oil into the dry ingredients. It might be easiest to mix this with a spatula, until combined. It will be super dense.
- Next scoop the batter into a pasty 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 for about 15 min until the donuts kind of spring back at you when gently touched.
- Remove the donuts from the oven, wait about 2-3 minutes and they should come out easily by using a small spatula. Let them cool completely before frosting.
- For the frosting: Combine all the ingredients except the cookies in a bowl using a spatula. The frosting will be thicker than normal donut icing because it needs to stand up to the cookies.
- Break the cookies apart with your hands so the texture isn’t overly sandy. Place the crumbs on a flat plate.
- Use a butter knife to frost the donut. Once it is frosted, immediately turn it 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
- Use a zip top bag, seal it and snip off a corner- This makes the batter super easy to get the batter into the donut pan.
- Don't overflow the wells- You want to fill the donut wells about ¾ of the way full.
- Smooth the Tops- Use a small spoon or a tiny appetizer knife, otherwise they will come out misshapen.
- Let them Cool- Make sure the donuts are completely cool before frosting them otherwise you’ll have a drippy mess.
- Break up your cookies-(I use these) 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.
john
These donuts are great! So delicious!
Steve
Cookies and cream and chocolate and donuts! Yum!