Baked chocolate donuts with a simple vanilla glaze, covered with crushed Oreo cookies. These gluten free vegan cookies n' cream donuts are easy to make and oh so tasty! Moist chocolate cake donuts, topped with a simple vanilla glaze, then dipped in an abundance of crushed Oreo cookies. The crushed cookies give the donuts texture, which I'm all about!

Ingredients

• 1 cup Sarah's gluten free flour blend
• 3/4 cup cane sugar
• 1/3 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 3/4 cup almond milk or oat milk
• 1/4 cup avocado oil or grape seed oil
• 2 teaspoons white vinegar
• 1/2 teaspoon pure vanilla extract
• 8 gluten free Oreo cookies, crushed

Vanilla Glaze

• 1 1/4 cups powdered sugar
• 1 tablespoon dairy free butter, melted
• 2-3 tablespoons almond milk or oat milk
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 375 degrees. Spray standard-size donut pan with nonstick cooking spray.
2. Whisk together flour, sugar, cocoa powder, baking powder and salt in mixing bowl.
3. Add almond milk, oil, vinegar and vanilla to flour mixture. Stir batter until just combined.
4. Spoon batter into piping bag with large round tip or large ziplock bag, cutting tip. Pipe batter into prepared donut pan.
5. Bake donuts for 15-17 minutes, until baked through. Turn out onto cooling rack. Repeat with remaining batter if needed.
6. To make vanilla glaze, whisk together powdered sugar, melted dairy free butter, almond milk and vanilla. Stir until smooth.
7. When donuts are cooled, spread tops with vanilla glaze. Immediately dip into crushed cookies. Place on cooling rack to allow glaze to set.