These Oreo doughnuts and Chips Ahoy dougnuts are two easy, gluten-free donut recipes that combine delicious, homemade baked donuts with a sweet glaze and crushed Oreos or Chips Ahoy cookies.
This Chips Ahoy and Oreo donuts are so sweet and delicious, and they're totally gluten-free, too! I'm Italian, and I have a major sweet tooth, so years ago, when I learned I couldn't eat gluten, I was bummed.
I'm nothing if not persistent, so I set out to learn how to make the best gluten-free desserts. Years later, here I am, whipping up sweet treats that even people with no gluten sensitivities love. You're going to love these donuts, too!
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Why You'll Love These Chips Ahoy and Oreo Doughnuts
- Simple Ingredients: You can find everything you need for these donuts at your local grocery store. They're gluten-free, but they're not fancy.
- Easy: Both of these donut recipes are basic and simple. Even beginners can make them!
- A Fantastic Flavor Mashup: Everyone loves both donuts and cookies. These recipes combine the best of those worlds!
- Gluten and Dairy-Free: These donuts are gluten and dairy-free, so just about anyone can enjoy them.
Ingredients
- Gluten-Free Flour: 1:1 gluten-free flour is used just like regular flour and removes the need for measuring added ingredients to create the right texture. I prefer Bob's Red Mill 1:1 gluten-free flour.
- Apple Cider Vinegar: Apple cider vinegar transforms almond milk into plant-based buttermilk for more tender donuts.
- Vanilla Extract: I prefer Singing Dog vanilla for its quality, purity, and deep vanilla flavor.
- Brown Sugar: Brown sugar adds a more complex flavor to the chocolate doughnuts used for the Chips Ahoy doughnuts.
- Plant Cream: Plant cream is combined with powdered sugar to create a dairy-free glaze for the donuts.
- Cocoa Powder: Cocoa powder gives the Chips Ahoy donuts a chocolate flavor perfect with the crushed cookies on top.
- Gluten-Free Oreo and Chips Ahoy Cookies: Gluten-free Golden Oreos and gluten-free Chips Ahoy cookies are crushed and sprinkled on top of the donuts while the glaze is still wet to create a sweet, delicious crunch.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Variations
- Use Buttermilk: If you don't have dietary restrictions, use buttermilk to equal the amount of almond milk and apple cider vinegar.
- Use Regular Flour: Again, you can use regular flour if you don't have dietary restrictions.
- Go Full Size: The Oreo doughnuts are mini donuts, but you can use a regular donut pan for full-size donuts.
How to This Make Oreo Donuts Recipe
1: Combine the apple cider vinegar and almond milk and set aside for a few minutes.
2: Mix the almond milk mixture with the remaining wet ingredients.
3: Combine the dry ingredients in another bowl.
4: Mix the wet and dry ingredients until there are no clumps.
5: Pipe the donut batter into the wells of a prepared mini donut pan.
6: Bake until set, then remove the donuts and let them cool in the pan for a few minutes.
7: Turn the donuts out onto a wire cooling rack and cool until just warm before glazing.
8: Combine the glaze ingredients and stir until there are no clumps.
9: Dip the tops of the donuts into the glaze. Then, top them with crushed Oreo cookies before the glaze sets.
How to Make Chips Ahoy Donuts
1: Combine the flax and water and let it sit until thickened. Combine the vinegar and almond milk and let it sit, as well.
2: Combine the dry ingredients.
3: Add the flax mixture and half the almond milk to the dry ingredients and mix. Add the remaining almond milk and mix again.
4: Pipe the doughnut batter into a prepared donut pan.
5: Bake until the donuts spring back when touched.
6: Remove the donuts from the oven and cool them in the pan before transferring them to a wire rack.
7: Combine the glaze ingredients and stir until there are no clumps.
8: Dip the tops of the donuts into the glaze and sprinkle them with crushed Chips Ahoy cookies before the glaze sets.
Hint
When filling the mini donut pan, be sure not to let the batter cover the center post.
Storage
Store these Chips Ahoy and Oreo donuts in an air-tight container for up to 4 days at room temperature.
What to Serve with Chips Ahoy and Oreo Doughnuts
A big glass of milk or a cup of coffee or tea are always classic choices for delicious donuts like this.
You can also make these donuts part of a larger breakfast or brunch by serving them alongside savory options like egg muffins, air fryer ham and egg waffle sandwiches, or chicken and egg breakfast casserole.
Tips
- Even though donut pans are nonstick, you should still coat them with a bit of coconut oil to be absolutely sure you can get them out.
- Use a piping bag to add the batter to the donut pans easily.
- It's essential to remove the donuts as soon as they spring back. You don't want to overbake them and make them tough.
- Place your freshly glazed donuts on a wire rack with parchment paper underneath for less mess.
More Doughnut Recipes
FAQ
If you overmix your batter, the donuts can become tough.
Store your donuts with a slice of plain white bread in an air-tight container. The moisture in the bread will keep the donuts soft!
1:1 gluten-free flour is gluten-free flour with all the added ingredients necessary to produce baked goods that are on par with regular flour. It's called 1:1 because it can be used exactly as regular flour.
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📖 Recipe
Chips Ahoy and Oreo Doughnuts
Equipment
Ingredients
Oreo Doughnuts
- 1 ½ cups gluten free flour
- 2 ¼ teaspoon baking powder
- ⅔ cup sugar
- ½ teaspoon salt
- ⅛ tsp cinnamon
- 2 eggs room temperature
- ½ tablespoon Singing Dog vanilla
- 1 teaspoon apple cider vinegar
- ¾ cup almond milk room temperature
- ½ cup vegetable oil
Chips Ahoy Doughnuts
- 1 ¾ cups gluten free flour
- ⅔ cup cocoa powder
- 1 cup light brown sugar
- ¼ cup sugar
- ¾ teaspoon salt
- 1 tsp baking soda
- 1 ¼ tsp baking powder
- ½ cup avocado oil
- 2 tablespoon flax meal
- 6 tablespoon water
- 1 cup almond milk room temperature
- 2 teaspoon white vinegar
- 2 ½ teaspoon Singing Dog vanilla
Glaze (The Same for Both Recipes)
- 3 cups powdered sugar
- 7 tablespoon heavy cream plant-based
- 10 Gluten free Golden Oreos crushed for Oreo doughnuts
- 10 Gluten free Chips Ahoy cookies crushed for Chips Ahoy doughnuts
Instructions
Oreo Doughnuts
- Preheat the oven to 420 degrees and lightly grease a mini donut pan with coconut oil. Combine the apple cider vinegar and almond milk and set aside.
- Combine the eggs, vanilla, and almond milk mixture in a large bowl and whisk. Then, add the oil and whisk again. And the sugar and whisk once more.
- In another bowl, whisk the flour, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and mix until there are no clumps.
- Pour the batter into a piping bag. Pipe the batter into the donut well, being careful not to cover the center.
- Bake the donuts for 7 to 8 minutes.
- Remove the donuts from the oven and cool them in the pan for 10 minutes. Then, run a knife gently around the edges and transfer the donuts to a wire rack to cool.
Chips Ahoy Doughnuts
- Preheat the oven to 350 degrees and lightly grease a donut pan with coconut oil. Combine the flax meal and water and set aside for 5 to 8 minutes until thickened. Combine the vinegar and almond milk and set aside during this time, as well.
- Whisk the cocoa, flour, baking soda, baking powder, sugars, and salt in a large bowl.
- Add the flax mixture and half the almond milk mixture to the dry ingredients and mix with a rubber spatula. Add the remaining almond milk mixture and mix again until combined.
- Pour the batter into a piping bag and fill each donut well ⅔ full.
- Bake the donuts for 8 to 9 minutes until they spring back when touched.
- Cool the donuts in the pan for 15 minutes. Then, transfer them to a wire cooling rack.
- Glaze
- Stir the powdered sugar and heavy cream until there are no clumps.
- Dip the tops of the donuts into the glaze and place them on a wire cooling rack with parchment paper underneath.
- Sprinkle crushed Oreos onto the mini donuts before the glaze sets. Repeat the process with the same glaze ingredients for the full-size donuts, topping them with crushed Chips Ahoy cookies.
Juyali says
Such a fun recipe to make for kids. They were a hit with ours young ones! 🙂
NKendrick says
Thank you for sharing!
JC says
Oh my word -- these were SO decadent. YUM!