Gluten Free Cookies and Cream Donuts

4.96 from 21 ratings

Gluten Free Cookies and Cream Donuts are a baked chocolate donut with cream cheese icing and topped with crushed chocolate sandwich cookies. They're super easy to make and there's even a dairy free option!

Prep Time: 20

Cook Time: 9

Total Time: 29

Servings: 10 donuts

By: Sharon Lachendro

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Ingredients

1 cup gluten free all-purpose flour*
1/4 teaspoon xanthan gum
1/2 cup granulated sugar
1/4 cup Dutch Processed Cocoa Powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup milk room temperature (regular or unsweetened coconut milk)
1/4 cup avocado oil
1 large egg room temperature
1 teaspoon vanilla extract
1/2 teaspoon chocolate extract optional
8 chocolate sandwich cookies crushed and divided
2 Tablespoons salted butter softened
1 oz cream cheese room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 Tablespoon heavy cream or more for a thinner consistency

Instructions

To Make the Donuts:

Pre-heat oven to 350 degrees and spray donut pan with non-stick spray.
In a large bowl, sift and mix together flour, xanthan gum, sugar, cocoa powder, baking powder, baking soda and salt.
In a separate bowl, whisk together the milk, oil, egg, vanilla extract, and chocolate extract if using.
Pour wet ingredients into the bowl of dry ingredients. Stir until just combined. Fold in 1/4 cup of the crushed chocolate sandwich cookies.
Transfer batter into a ziplock back. Cut one corner and pipe batter into the prepared donut pan. You can also use a spoon to transfer batter to the pan but piping it from the ziplock bag is easier and neater.
Bake donuts for 8-10 minutes. When done, the top of the donut will spring back when touched. Mine took 9 minutes.
Cool donuts completely on a wire rack.

To Make the Icing:

Add the butter and cream cheese to a bowl and use a hand mixer or stand mixer to beat on low until combined and fluffy. Add the powdered sugar, vanilla extract, and heavy cream. Mix on medium until blended and is smooth and creamy. Add additional heavy cream to thin a bit if desired.
Spread the icing on the cooled donuts then gently dip each donut in the remaining crushed cookie crumbs. Serve immediately or keep at room temperature or refrigerated up to 1 day. See notes for freezing.

Notes

I use my Nightshade-Free Gluten Free Flour mix in this recipe.
To make the icing dairy free, use 1 tablespoon vegan butter, 1 tablespoon palm shortening, 1 oz. dairy free cream cheese, and coconut milk as needed.
If making the dairy free version, make sure your gluten free chocolate sandwich cookies are also dairy free.
The frosted donuts can be frozen. Just defrost at room temperature before serving. I freeze them on a sheet pan before transferring them to a freezer bag.