Easy Oreo Cookies & Cream Chocolate Baked Donuts

If you want a gluten-free donut that actually tastes like a real donut, this is the one! I’ve tested this cookies & cream baked donuts recipe over 15 times over the years and finally nailed the perfect balance of fudgy and cakey with a fluffy crumb (never dense). Truly a chocolate lover’s dream finished with vanilla frosting and crushed Oreos, and the best part is there's no frying involved.

Why You'll Love This Recipe

• A gluten-free donut recipe that actually tastes like a real donut. Soft, fluffy crumb with the perfect balance of fudgy and cakey chocolate donuts, not dense or dry.
• One bowl recipe with beginner bakers in mind. Mix the ingredients all in one bowl for easy clean up without any confusing steps or techniques.
• Baked cookies and cream donuts with no frying required. Baked donuts are the easiest way to make donuts at home. Plus they're better for you!
• A small batch donut recipe that makes the perfect amount. Just enough for a fresh treat without leftovers for days.
• Cookies and cream flavor in every bite. Crushed Oreos are folded into the donut batter, plus more Oreo cookies on top after glazing.
• A recipe that’s perfect for special occasions. Bakery-style results with a straightforward method you can repeat confidently.

If you liked this recipe you should also try these treats

• Chocolate Peppermint Baked Donuts
• Cookie Dough Baked Donuts
• Chocolate Matcha Baked Donuts
• 2 Ingredient Oreo Mug Cake
• Chocolate Cookies & Cream Ninja Creami
• High Protein Dirt Cups with Oreo Topping

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Cookies & Cream Donuts Ingredients & Tested Substitutions

For the Chocolate Donuts

• Almond flour. I use almond flour however if you have an almond allergy you may use gluten free 1:1 flour. I like King Arthur flour best.
• Baking powder. Make sure it’s fresh so the donuts rise and stay fluffy.
• Cocoa powder. Unsweetened cocoa powder works best. Dutch-process also works if that’s what you have.
• Granulated monk fruit or cane sugar. My preference is to use granulated monk fruit but cane sugar works just as well.
• Salt. Do not skip it. It balances the sweetness and makes the chocolate flavor pop.
• Eggs. A vegan egg replacer like this one from Bob's Red Mill works in place of eggs if needed.
• Neutral oil like avocado or almond. Any neutral-tasting oil works, just avoid strongly flavored oils like olive oil.
• Chocolate milk. Dairy-free chocolate milk works if needed. I used TruMoo Cookies & Cream chocolate milk.
• Espresso powder. Optional, but highly recommended. It deepens the chocolate flavor without making the donuts taste like coffee.
• Vanilla extract. Adds that bakery-style flavor and rounds out the chocolate.
• Oreos. I used gluten-free Oreos. Any gluten-free chocolate sandwich cookie works.

For the Glaze

• Frosting. I used Miss Jones dairy free frosting. This is the easiest option and gives a true “frosted donut” finish. Or you can make a glaze for the oreo donuts using:
• Milk. Use any milk you like to thin into a drizzle-able glaze.
• Powdered monk fruit or powdered sugar. Either works for a classic glaze texture and sweetness.

Cookies & Cream Donuts Step by Step Instructions

1. Preheat and prep the pan. Preheat the oven to 350 Fahrenheit and grease a silicone donut pan with pan spray. Place the prepared donut pan on a baking sheet so it’s easier to move in and out of the oven.

2. Mix the wet ingredients. In a large mixing bowl, add the eggs, monk fruit or sugar, vanilla extract, oil, and milk. Beat until smooth and fully combined.

3. Add the dry ingredients. Add the almond flour, baking powder, cocoa powder, espresso powder, and salt to the wet ingredients. Using a silicone spatula, fold the dry ingredients into the wet ingredients until fully incorporated.

4. Remove clumps without over mixing & add oreo pieces. If you have a few clumps, gently whisk just until the batter is smooth, being careful not to overmix the donut batter. Fold in crushed Oreos and add extra if desired for more cookies and cream flavor.

5. Fill the pan. Spoon or pipe the batter into the donut cavities. A piping bag is the easiest way to pipe, but a ziplock bag works great too. Add in some additional crushed oreos if desired.

6. Bake. Bake for about 15 minutes, or until a toothpick comes out clean.

7. Make the glaze. While the donuts bake, whisk powdered monk fruit or powdered sugar with milk until a smooth glaze forms.

8. Cool completely. Let the donuts cool completely before glazing so the glaze sets nicely.

9. Glaze and finish. Dip each donut top-down into the glaze, then sprinkle with additional Oreo crumbs. Let them set before serving.

Expert Tips & Tricks

• Use room temperature eggs. They mix more smoothly into the wet ingredients and help the donuts bake evenly.
• Whisk the wet ingredients until fully smooth first. This makes it much easier to fold in the dry ingredients without overmixing.
• Fold, then gently whisk only if needed. Use a silicone spatula to fold the dry ingredients into the wet ingredients. If you see clumps, whisk just until they disappear so you do not overmix the donut batter.
• Do not skip the baking sheet under the silicone donut pan. It keeps the donut mold stable and makes it easier to get in and out of the oven without spilling.
• Grease the prepared pan well. Silicone donut pans still need a good grease so the donuts release cleanly.
• Pipe for the cleanest donuts. A piping bag is the easiest way to fill donut cups evenly. A ziplock bag with the corner snipped works great too.
• Check doneness the right way. Start checking at 15 minutes. A toothpick should come out clean and the tops should spring back lightly.
• Cool completely before glazing. Warm donuts will melt the glaze and it will slide right off instead of setting.
• Espresso powder is your secret weapon. It boosts the chocolate flavor without making the donuts taste like coffee.
• Save extra crushed Oreos for the top. Sprinkle immediately after dipping so the crumbs stick before the glaze sets.

Storage Instructions

Room temperature: If you plan to eat them the same day, you can keep the donuts (unglazed or glazed) in an airtight container at room temperature for up to 1 day.

Refrigerator: For longer storage, keep glazed donuts in an airtight container in the fridge for 3–4 days. Let them sit at room temperature for 10–15 minutes before eating so the texture softens.

Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!