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.
Equipment
Ingredients
For the Donuts
- 4 large eggs
- ⅔ cup granulated monk fruit or cane sugar
- 2 teaspoon vanilla extract
- 4 tablespoons avocado oil or other neutral oil like almond oil
- 4 tablespoons TruMoo cookies & cream low fat milk
- 2 ½ cups almond flour can sub gluten free 1:1 flour if needed
- 1 scoop chocolate protein powder
- ½ cup cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons espresso powder optional but recommended for richer chocolate flavor
- ½ teaspoon salt
- 8 Oreo cookies crushed (gluten-free if needed), plus more for topping
- Vanilla frosting for icing
Instructions
- 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.
- 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.
- 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.
- Remove clumps without overmixing. If you have a few clumps, gently whisk just until the batter is smooth, being careful not to overmix the donut batter.
- Add Oreos. Fold in crushed Oreos and add extra if desired for more cookies and cream flavor.
- Fill the pan. Pour or pipe the batter into the donut cavities. A piping bag is the easiest way, but a ziplock bag works great too.
- Bake. Bake for about 15 minutes, or until a toothpick comes out clean.
- Cool completely. Let the donuts cool completely before frosting so it sets nicely. Sprinkle with additional oreo crumbs if desired.
Notes
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 frosting. Warm donuts will melt the frosting 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 frosting 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.
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