Chips Ahoy and Oreo Doughnuts

5 from 7 votes

These Chips Ahoy and Oreo doughnuts are soft, tender, and completely gluten and dairy-free. They're also loaded with delicious Chips Ahoy and Oreo cookies!

Prep Time10

Cook Time9

Cooling Time13

Total Time32

Course: Brunch, Dessert, Snack

Cuisine: American

Keyword: baked donuts, baked doughnuts, dairy free, dairy free donuts, dairy free doughnuts, donuts, doughnuts, glazed donuts, glazed doughnuts, gluten free donuts, gluten free doughnuts

Servings:

Calories: 539kcal

Author: Nicole Kendrick

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.

Notes

Store these donuts in an airtight container for up to 4 days.
Buttermilk can be used in place of the almond milk and vinegar.
Use a regular donut pan for full-size donuts.
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.

Nutrition