gluten free vegan cookies n’ cream donuts
RECIPE TYPE: breakfast
SERVES: 10 donuts
chocolate donuts
  • 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
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
  • 8 gluten free Oreo cookies, crushed**
  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. Add more almond milk if needed.
  7. When donuts are cooled, spread tops with vanilla glaze. Immediately dip into crushed cookies. Place on cooling rack to allow glaze to set.
*You can also use Bob’s Red Mill gluten free 1-to-1 baking flour.
**To crush the cookies, place in ziplock bag and pound with rolling pin until crushed. You want small pieces of cookie to remain.
Recipe by Sarah Bakes Gluten Free at