Chips Ahoy and Oreo Doughnuts

These Chips Ahoy and Oreo Doughnuts are the ultimate gluten-free treat for cookie lovers! Made with soft, fluffy doughnuts and topped with crushed Oreo and Chips Ahoy cookies, they are drizzled with a smooth, creamy glaze for the perfect sweet indulgence. Whether you’re a fan of Oreos or Chips Ahoy, these doughnuts deliver a delicious twist on two classic cookie flavors. Ideal for breakfast, dessert, or an afternoon snack, these easy-to-make doughnuts are sure to satisfy your sweet cravings. Perfect for any occasion, from a family breakfast to a special treat!

Ingredients

Oreo Doughnuts:

• 1 ½ cups gluten-free flour
• 2 ¼ teaspoons baking powder
• ⅔ cup sugar
• ½ teaspoon salt
• ⅛ teaspoon cinnamon
• 2 eggs (room temperature)
• ½ tablespoon Singing Dog vanilla extract
• 1 teaspoon apple cider vinegar
• ¾ cup almond milk (room temperature)
• ½ cup vegetable oil

Chips Ahoy Doughnuts:

• 1 ¾ cups gluten-free flour
• ⅔ cup cocoa powder
• 1 cup light brown sugar
• ¼ cup granulated sugar
• ¾ teaspoon salt
• 1 teaspoon baking soda
• 1 ¼ teaspoons baking powder
• ½ cup avocado oil
• 2 tablespoons flax meal
• 6 tablespoons water
• 1 cup almond milk (room temperature)
• 2 teaspoons white vinegar
• 2 ½ teaspoons Singing Dog vanilla extract

Glaze (same for both recipes):

• 3 cups powdered sugar
• 7 tablespoons heavy cream (or plant-based alternative)
• 10 gluten-free Golden Oreos (crushed, for Oreo doughnuts)
• 10 gluten-free Chips Ahoy cookies (crushed, for Chips Ahoy doughnuts)

Instructions

Oreo Doughnuts:

1. Preheat the oven to 420°F. Grease a mini donut pan with coconut oil.
2. In a small bowl, combine apple cider vinegar and almond milk and set aside.
3. In a large mixing bowl, whisk together eggs, vanilla extract, and the almond milk mixture. Add oil and whisk again, followed by sugar, mixing until smooth.
4. In another bowl, whisk together gluten-free flour, baking powder, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
6. Transfer the batter to a piping bag and pipe into the donut wells, ensuring the centers remain clear.
7. Bake for 7 to 8 minutes, until a toothpick inserted into the center comes out clean.
8. Let the donuts cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Chips Ahoy Doughnuts:

1. Preheat the oven to 350°F. Grease a donut pan with coconut oil.
2. In a small bowl, combine flax meal and water. Let sit for 5 to 8 minutes until it thickens. Also, combine apple cider vinegar and almond milk in a separate bowl.
3. In a large bowl, whisk together cocoa powder, gluten-free flour, baking soda, baking powder, sugars, and salt.
4. Add the thickened flax mixture and half of the almond milk mixture to the dry ingredients. Mix with a rubber spatula, then add the remaining almond milk mixture and mix until smooth.
5. Pipe the batter into the donut pan, filling each well about ⅔ full.
6. Bake for 8 to 9 minutes, until the donuts spring back when touched.
7. Let the donuts cool in the pan for 15 minutes, then transfer to a wire cooling rack.

Glaze:

1. In a bowl, stir together powdered sugar and heavy cream until smooth and free of lumps.
2. Dip the tops of each donut into the glaze, then place them on a wire rack lined with parchment paper.
3. Immediately sprinkle crushed Golden Oreos onto the mini donuts, and crushed Chips Ahoy cookies onto the full-sized donuts before the glaze sets.

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Why You’ll Love This Recipe

These Chips Ahoy and Oreo Doughnuts are a delightful, gluten-free treat that combines two of your favorite cookie flavors into soft, fluffy doughnuts. With a simple homemade glaze and a crispy cookie topping, they’re sure to satisfy any sweet tooth. Whether you’re a fan of Oreos or Chips Ahoy, these doughnuts will make an indulgent snack for any occasion.

Tips

• Room Temperature Ingredients: Be sure your eggs and almond milk are at room temperature to help the batter mix smoothly.
• Grease the Pan Well: Make sure to grease your donut pan thoroughly so the doughnuts pop out easily after baking.
• Don’t Overfill: Only fill each donut well about ⅔ full to allow space for the doughnuts to rise.

Variations and Substitutions

• Flour: You can swap out the gluten-free flour for regular all-purpose flour if you’re not following a gluten-free diet.
• Flax Egg: If you don’t have flax meal, substitute with a regular egg instead of the flax-water mixture in the Chips Ahoy doughnuts.
• Non-Dairy Options: Use plant-based milk and cream (like almond or oat milk) for a fully dairy-free version.
• Flavors: Add cinnamon, nutmeg, or cocoa powder to the glaze for an extra flavor twist!

FAQs

Can I use a regular donut pan instead of a mini donut pan? Yes, you can use a regular-sized donut pan, but you may need to adjust the baking time. Larger doughnuts may require an extra 2 to 3 minutes of baking.

How do I store these doughnuts? Store the doughnuts in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months—just be sure to wrap them tightly in plastic wrap before freezing.

Can I make these doughnuts without a donut pan? Yes, you can bake the batter in muffin tins if you don’t have a donut pan. Just note that the shape will be different, and the baking time may vary.

Serving

These Chips Ahoy and Oreo Doughnuts are perfect for breakfast, an afternoon snack, or even a sweet treat after dinner. Pair them with a hot cup of coffee or a glass of cold milk for the ultimate indulgence.

Suggestions

These doughnuts are best served fresh but are also perfect for gifting at a party or special occasion. Try decorating them with colorful sprinkles or a drizzle of chocolate for an extra touch of sweetness!