This amazing homemade Oreo donuts recipe combines the classic flavor of Oreo cookies with the ease of baking donuts! Healthier than fried donuts and ready in no time at all.
If your prefer a more chocolaty donut, check out my recipe for a basic baked vegan donut, otherwise, cheer up the office or the kitchen table with some delicious Oreo-loaded delights!
Why you’ll love this recipe
- Healthier option. Baking these is a breeze, no vats of hot oil needed. Baked donuts contain fewer fats and calories than their deep-fried counterparts.
- Irresistible flavor. I love the combination of a vanilla donut base, real crumbs and chunks of Oreo cookies and white chocolate! These are seriously impressive treats.
- Fun and customizable. These Oreo doughnuts are great for special occasions or as a delightful snack to keep on your counter top. The best part is you can tweak the toppings to suit your own taste preferences!
For the donuts:
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- All-purpose flour. The base for this recipe, providing structure and texture for the donuts.
- Sugar. For that classic donut sweetness.
- Baking powder. A leavening agent that helps the donuts rise and become light and fluffy.
- Salt. To balance the sweetness.
- Ground chia seeds. I use this as an egg substitute, binding the ingredients together and adding moisture.
- Water. Mixes with chia seeds to form a chia egg.
- Almond milk. Any dairy-free milk of choice works here, this will provide moisture and contributes to the donuts’ tenderness.
- Vanilla extract. Adds a wonderful aroma and flavor, enhancing the overall taste.
- Vegetable oil. Adds moisture to the crumb.
- Chopped Oreos. Infuses the donuts with that iconic Oreo flavor and a delightful crunch!
For the glaze:
- White chocolate. For melting – I love to use Lily’s Sweets but any vegan-friendly chocolate is fine.
- Chopped Oreos. Garnish with chunks.
How to make Oreo donuts
Step 1 – Preparation. Preheat the oven to 325F/165C. Spray a 6 cavity donut pan with nonstick cooking spray and set aside. In a small bowl, combine ground chia seeds and water. Whisk well and leave for 10 minutes to gel.
Step 2 – Make the batter. In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, combine the almond milk, chia mixture, vanilla and oil. Whisk well. Make a well in the the dry ingredients and pour in the wet ingredients. Gently stir until just combined.
Step 3 – Fold in the Oreos. Finely chop the cookies, making sure the pieces will be small enough to fit through a piping bag. Avoid using a food processor as this may crush the cookies too much. Gently stir the crushed Oreos into the batter until evenly spread. Transfer mixture to a piping bag and pipe batter into each donut cavity.
Step 4 – Bake and cool. Bake the donuts for 12-15 minutes, or until a toothpick comes out clean. Remove from the oven and let the donuts sit in the pan for 10 minutes before releasing from the pan and transferring them to a wire rack to cool completely.
Step 5 – Glaze and serve. Once cooled, melt white chocolate in a microwave safe bowl and dunk the top of each donut so that it is liberally coated. Before the chocolate sets, sprinkle with more crushed Oreo cookies. Allow the chocolate to set before chowing down!
Recipe tips and flavor variations
- Don’t overmix the batter. When combining the wet and dry ingredients, be careful not to overmix. Overmixing can lead to a tougher texture. Mix just until the ingredients are combined.
- Mind the baking time. Keep a close eye on your donuts while baking, as they can become dry if overbaked. Perform the toothpick test earlier if you’re unsure how they are progressing.
- Experiment with different toppings and mix-ins. Substitute the the white chocolate topping for milk chocolate or use store-bought chocolate or vanilla frosting. You can also use different Oreo flavors in this recipe such as peanut butter, cinnamon bun or even pumpkin spice! You can also add some cocoa powder to make a more chocolaty base, but you will also need to adjust the amount of milk used to compensate.
To store. Donuts will keep for up to 3 days in an air-tight box stored in room temperature. Keep them in the fridge for up to a week.
To freeze. Individually wrap the donuts in foil and store them in a freezer safe container for up to 3 months. Allow to thaw completely at room temperature before serving.
- Silicone donut pan. Easy to find on Amazon and perfect for easy donut extraction.
- Cooling rack. A must have to assist in evenly cooling your cakes and donuts.
More vegan dessert recipes to try
Frequently asked questions
You can replace the all purpose flour with a gluten-free blend, but be are this will impact the structure of the donuts.
While a donut pan is ideal for their classic shape, you can make round donuts by using a muffin tin or a similar round mold.
- 150 g vegan white chocolate
- 3 Oreos crushed for garnishing
- Preheat the oven to 325F/165C. Spray a 6 cavity donut pan with cooking spray and set aside.
- In a small bowl, combine Ground chia and water. Whisk well and leave for 10 minutes to gel.
- In a larger bowl, combine the flour, sugar, baking powder and salt.
- In another bowl, combine the almond milk, chia goop, vanilla and oil. Whisk well.
- Make a well in the the dry ingredients and pour in the wet mixture. Gently stir until just combined.
- Finely chop the Oreos, making sure the pieces will be small enough to fit through the piping bag. Stir Oreos into the batter and mix to combine. Transfer mixture to a piping bag and pipe batter into each donut cavity.
- Bake the donuts for 12-15 minutes, or until a toothpick comes out clean. Remove from the oven and let the donuts sit in the pan for 10 minutes before releasing from the pan and transferring them to a wire rack to cool completely.
- Once cooled, melt white chocolate in a bowl (don't overheat as it will seperate), and dip the top of each donut so that it is liberally coated. Before the chocolate sets, garnish with more chopped Oreos.
- Allow the chocolate to set before chowing down!