Today is National Donut Day and we’re sharing a new recipe for donuts using chocolate sandwich cookies. Donuts are a weekly favorite in our home as they are super simple to make using our mixes. These can be top 14 allergen free, gluten free and vegan depending on your choice of chocolate sandwich cookies. We used the new gluten free Oreos which do contain soy.
We made these both using our vanilla cake mix and chocolate cake mix. For the topping we used our vanilla frosting mix as the base for a delicious glaze. Look at these – just yum!
The first step to making these donuts and the glaze is to gather all your ingredients and supplies.
Chocolate Sandwich Cookie Donuts
makes 12-15 donuts
Ingredients Needed:
- Kate’s Safe & Sweet Vanilla or Chocolate Cake Mix
- 2 tsp Apple Cider Vinegar
- 1 cup of your safe Milk
- 4 tablespoons of your safe Oil
- 1 1/2 cup crushed Chocolate Sandwich Cookies (divided) (we used gluten free Oreos which contain soy, you can use what is safe for you and your family)
- Kate’s Safe & Sweet Vanilla Frosting Mix
- up to 3 tbsp your safe Milk
(above amounts are what is need to make a full batch of both. If you are making a smaller batch adjust ingredient measurements as needed. tips below are included for how to do this.)
Tools Needed:
- Mixing bowl(s)
- Spatula
- Whisk
- Measuring spoons
- Measuring cups
- Donut Pan
Donut Instructions:
- Preheat oven to 350°F. Lightly spray the donut pan with the non-stick cooking spray. Set aside.
- Stir together vinegar and milk. Set aside.
- In a separate bowl, blend the cake mix, oil, and vinegar and milk mixture together until smooth. Scrape the sides of the bowl as needed.
- Fold in 3/4 cup of the crushed sandwich cookies.
- Pour batter into prepared donut pan.
- Bake on middle rack as directed below until toothpick inserted in center comes out clean. These are quick to bake so will take about 8-11 minutes. Be sure to check on them often so you don’t burn them.
- Remove pan from oven and place on a wire rack. Allow donuts to cool for at least 10 minutes before removing from pan and placing directly on wire rack.
- Let cool completely before frosting.
Glaze Instructions:
-
- Pour 1 1/2 cups of the frosting mix into a bowl.
- Add approximately 2 teaspoons of your safe milk and whisk until well combined and smooth.
- Add a little more milk if needed in small amounts until you reach your desired consistency.
After glazing the donuts you’ll top with the remaining crushed sandwich cookies.
The above frosting recipe is using half of our frosting mix. Reseal the bag and save the remainder (which will frost 6 cupcakes or another batch of donuts) for later use. You can certainly make the entire batch and use for other donuts if you’d like!
You’ll want to allow the donuts to cool in the pan on a wire rack for about 10 minutes before removing from the pan. Then it’s time to start making the frosting which is more of a glaze alike that you’d get on donuts at a traditional donut shop.
You can make regular or mini donuts – or both like we did!
To glaze the donuts you’ll just dip them directly into the bowl and sprinkle with the remaining crushed sandwich cookies.
Donuts are best served same day. I recommend storing in the fridge to extend the shelf life. Since this is a glaze it will seep more into the donuts vs. ‘normal’ frosting.
The kids and loved these donuts, and are excited to see a gluten free version of Oreos now. I like the chocolate donuts with these better, and my daughter liked the vanilla version!
Enjoy! And be sure to check out our entire selection of recipes here.
