Oreo Donuts
Servings: 6 large donuts
Ingredients
- 1 egg
- ⅓ cup dairy free buttermilk (see below)
- 4 tblsp dairy free butter (Earth Balance stick) melted, cooled
- 1 teaspoon vanilla
- ¾ c gluten free flour blend suggestions in post
- 1 teaspoon xanthan gum (omit if gf four has this)
- ⅓ c unsweetend cocoa powder
- ¼ c brown sugar
- ¼ c sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 6-8 oreo sandwich cookies, well crushed
Dairy Free Buttermilk Ingredients
- ⅓ cup unsweetened almond milk, soy milk, or coconut milk
- 1 teaspoon vinegar, white or apple cider
Dairy Free Icing Ingredients
- 2 tablespoon dairy free butter stick, softened
- 2 tablespoon shortening
- 1¼ c powdered sugar
- 1 teaspoon vanilla
- 1½ tblsp dairy free milk, unsweetend almond milk
- 2 oreo sandwich cookies, very crushed
- 2 oreo sandwich cookies broken into large chunks
Instructions
- Preheat oven to 350 F. Spray donut pan with non-stick cooking spray
- Make dairy free buttermilk. Combine unsweetened almond milk and vinegar in small bowl. Let sit for 5 minutes.
- After 5 minutes whisk together in a medium bowl: buttermilk, egg, butter, and vanilla.
- Add dry ingredients except oreo sandwich cookies to wet bowl. Whisk well.
- Stir in half of the crushed sandwich cookies. Set other half of cookies aside for frosting
- Place batter in a half gallon Ziploc bag. Snip an opening in the corner of bag. Fill each donut pan well.
- Bake for 10 -12 minutes until set in the middle. Set donut pan on a cooling rack.
Dairy Free Icing
- Beat the butter, shortening, powdered sugar, milk and vanilla until smooth.
- Add more milk if needed.
- Frost cookies with using an angled icing spatula.
- Top with crushed oreos then add a few larger pieces of broken oreos.
- Donuts can be baked the day before, ice and decorate the day of. Donuts may be stored in an airtight container refrigerated for a few days.