Vegan Cookies and Cream Doughnuts
I don't normally buy store bought cookies, but since I was gifted a more "natural" version of some Oreo type cookies, and they tasted good, I decided it would be the perfect opportunity to make something cookies and cream with them! It was funny, because I had the unopened package sitting in the cupboard and was planning on making something with them, but then I discovered Eric had eaten half of them, so I knew there probably wouldn't be enough for a recipe with a crust and the cookies mixed in, so I was thinking cupcakes or doughnuts. I have been wanting doughnuts a little more so that is what I went with.
I was debating whether or not to make the cake base chocolate or vanilla (or maybe swirl the two together), but I ultimately decided that a vanilla batter would be best because it would showcase the cookie crumbles in the batter. I made a batter similar to my usual vanilla cake batter, and whisked in crumbled cookies for a cookies and cream flavor. The batter was super delicious! Yes, I had to sample it (a few times wink wink).
They baked up nicely in my doughnut pan, and took less time than most other cupcakes or cake I make so that was a plus. I didn't know if I would get much use out of my doughnut pan when I bought it, but it has been nice to be able to make vegan cake doughnuts whenever I want at home so it was worth it! I have a silicone pan so it makes it a lot easier to get them out than a metal one. They smelled so good while baking!
I couldn't wait to try them, but first they needed a glaze. So I whipped up a white chocolate vanilla glaze, and sprinkled it with more crushed up cookies. They were sooo good! I enjoyed one with my coffee and it was the perfect pairing! If you have chocolate sandwich cookies on hand, definitely give these a try!
Vegan Cookies and Cream Doughnuts
Makes 6 Doughnuts
one 6 hole doughnut pan
- 3/4 cup plus 2 Tbsp organic whole wheat pastry flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup maple sugar
- 1 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
- 1 tsp pure vanilla extract
- 1 Tbsp cider vinegar
- 1/2 cup crushed vegan chocolate sandwich cookies
White Chocolate Icing:
- 1/4 cup plus 2 Tbsp melted coconut butter
- 2 Tbsp melted cacao butter
- 2 Tbsp maple syrup
- 1/2 tsp pure vanilla extract
- 3-4 Tbsp filtered water or as needed
- crushed vegan chocolate sandwich cookies
- Preheat the oven to 350F degrees and position rack in center of oven.
- Oil a doughnut pan.
- Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well.
- Whisk coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
- Whisk the cider vinegar into the batter.
- Transfer the batter to prepared pan.
- Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 20-25 minutes. Remove from oven and let cool completely.
- To make the glaze, whisk together all ingredients except the water. Then whisk in the water until smooth and uniform. If it is a little too thick add just a few tsp more water until it is a pour-able consistency.
- Spoon the glaze over the doughnuts, and sprinkle with cookie crumbles.
- Allow glaze to set, then enjoy!
Doughnuts keep stored in the refrigerator, covered for up to 1 week.
*If you would rather use coconut sugar or even just granulated sugar for this, either will work in place of the maple sugar.
*This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob's Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).