Cookie and cream donuts

July 17, 2020

Cookie and cream donuts

Cookie and cream donuts

We can say without too much difficulty that everyone runs and get excited as soon as we name these 2 words: cookie and cream. It is the pinnacle of gluttony. I love homemade donuts baked in the oven. They are much healthier than an oil-fried version, chocolatey as desired, glazed with vanilla icing and covered with crumbs of Oreo cookies. How to resist it?

 

Ingredients (8 Donuts)
4 tbsp Vegan Margarine, melted
1/3 cup Organic Granulated Sugar
2/3 cup Plant-Based Milk
1 tsp Vanilla Extract
1 1/2 tsp Baking Powder
Pinch of Salt
1 cup All-Purpose Flour
Vanilla Icing
1 tbsp Softened Vegan Margarine
1/2 cup + 2 tbsp Icing Sugar
1 tsp Vanilla Extract

 

 

Method
1. Start by preheating your oven to 350 F (180 C) and butter a donut pan.
2. Soften the vegan margarine in the microwave for about twenty seconds, then add to
it, whisking well, the sugar, plant-based milk and vanilla extract.
3. In a small bowl, mix the rest of the ingredients, which are the dry ingredients. Add these to the wet ingredients and mix just enough to incorporate.
4. Divide the dough into 8 donut imprints, filling them 3/4 full. Bake for 15 minutes.
5. Remove from the oven and leave to cool for a few minutes before removing from the
pan. Let cool completely before icing.


Vanilla icing
1. Soften your vegan margarine for 10 seconds in the microwave. Then add the vanilla
extract and gradually 1/4 cup at a time the icing sugar, mixing well between each
addition until a smooth icing is obtained.
2. Lightly glaze each donut and decorate with Oreo cookie crumbs.

*Store at room temperature in an airtight container for up to 3
days.

By Sara Girard
Writer at RAW Nutritional


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