Chocolate Chip Cookie Dough Glazed Doughnuts

by Angela (Oh She Glows) on August 17, 2011

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So, I couldn’t stop after the pumpkin doughnuts.

You know I can’t stop at just one when I make something that tickles my fancy. The wheels got turning yesterday and before I knew it, the most insane doughnut appeared before my eyes.

This is what you get when you combine a delicious whole wheat doughnut + chocolate chips + mouth-watering cookie dough glaze

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Key words being: Cookie Dough Glaze!

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Chocolate Chip Whole Wheat Doughnuts

If chocolate chip cookies were in doughnut form, these are the ones. The cookie dough glaze is like raw cookie dough batter, only silkier, dreamier, more tempting. I can imagine these being served for a birthday dessert because they are a luxurious and rich dessert to celebrate! Be sure to make the cookie dough glaze to go with it (see below)…you won’t be sorry!

Ingredients:

  • 1/2 cup non-dairy milk
  • 1/4 cup Earth Balance, melted
  • 3 tbsp applesauce
  • 1 tsp vanilla extract
  • 1/2 tsp apple cider vinegar (or white vinegar)
  • 1 cup whole wheat pastry flour (or all purpose)
  • 1/2 cup organic cane sugar (or white sugar)
  • 1/2 tsp kosher salt
  • 1/4 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/3 cup chocolate chips
  • Cookie Dough Glaze (see below)

 

1. Preheat oven to 350F and grease doughnut pans with Earth Balance. Set aside.

2. In a large bowl, whisk together the wet ingredients (milk, Earth Balance, applesauce, vanilla, vinegar). Sift in the dry ingredients and stir until just combined.

3. Fold in chocolate chips.

4. Bake for 12 minutes or until doughnuts gently spring back when touched.

5. Meanwhile prepare the cookie dough glaze (below). Remove the doughnut pan from oven and cool in pan for 10 minutes. With a butter knife, carefully remove the doughnuts and place on cooling rack for another 10 minutes.

6. Dip doughnuts into the glaze and serve immediately. Doughnuts keep for 2-3 days. I suggest not putting the glaze on until just before serving.

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While the whole wheat doughnuts were baking, I whipped up this easy cookie dough glaze that is so mouth-watering I almost forgot about the doughnuts in the oven.

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Chocolate Chip Cookie Dough Glaze

Like raw cookie dough in a glaze form. My goal for this glaze was to take my beloved raw cookie dough and thin it out, while making it even more luxurious and silky at the same time. The outcome was so mouth-watering, I almost jumped for joy when I tasted it.

Inspired by How Sweet It Is and Chocolate Covered Katie.

Ingredients:

  • 1/4 cup + 1 tbsp non-dairy milk
  • 1/4 cup cashew butter
  • 2 tbsp Earth Balance, melted
  • 1/4 cup whole wheat pastry flour
  • 1/4 cup organic cane sugar (or just use white sugar)
  • 1/4 tsp kosher salt
  • 1/4 tsp cinnamon
  • 1 tbsp chia seeds (optional, but thickens it up a bit)
  • 1 tsp vanilla extract

 

1. Add all ingredients into a food processor and process until smooth. Makes 1 cup.

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The outcome = chocolate chip cookies + cookie dough in doughnut form. Definitely a winner!!

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Stick a few candles in there and you have yourself a fun birthday dessert. Birthday cake

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Eric loved these doughnuts so much he jokingly suggested I sell the recipe to Tim Horton’s or Dunkin Donuts. ;) I’m not sure if they could handle all this vegan goodness, but I know you guys can!

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Blendtec Giveaway Winner!

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A huge congratulations to Kayla! You are the lucky random winner of the amazing Blendtec machine.

Kayla wrote, "Oh my. So many comments already! But I really need a blender as I can’t afford one and I love the taste of green monsters! I want to have them everyday it’s just a matter of getting a blender for myself.."

I have emailed Kayla this morning to collect information and I will ship this out ASAP. Thanks to everyone for participating and making this the biggest giveaway ever on Oh She Glows!

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 42 comments… read them below or add one }

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Jenny August 17, 2011 at 10:27 pm

Oh dear. You’ve done it now, haven’t you? Each dessert is more decadent than the last…! This looks SO darned tasty! However… I will hold off on making it for the moment. Need a mini donut pan! That, and, thanks to your reply on my comment on your cinnamon sugar spiced donuts post, I think I’m going to try to make some cinnamon sugar soft pretzels… using the soft pretzel base from your itty bitty pumpkin garlic knots… (Must try those while I’m at it. I love garlic!)

I love love love how you manage to create desserts that are outstandingly delicious but way better [health-wise on top of taste-wise] to anything from a package!

Congrats to Kayla for winning that awesome blender! Hope she can enjoy green monsters on a regular basis, now. :)

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Madelein August 17, 2011 at 10:43 pm

You always have the cutest pictures and ideas~!

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Kerry August 18, 2011 at 3:33 am

These look amazing! I’ve been thinking about getting a donut pan for a while now, but after seeing the pumpkin donuts, and now these, I MUST have one!

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Fran August 18, 2011 at 6:49 am

Hi Angela,

Every day I wait for the email that comes from you!! Your recipes are all amazing, your conversation is wonderful and your pictures are divine! and you are gorgeous too!

I was wondering if you might be able to provide nutritional data on the recipes you post. Unfortunately, I do not have the time for the daily exercise that you do so I have to think 10 times before making one of your lucious recipes.

Many thanks — for everything.
Fran

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Molly @ RDexposed August 18, 2011 at 7:04 am

I’m trying to think of an excuse to make these, I have a better shot of an excuse with the pumpkins ones maybe!

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Living, Learning, Eating August 18, 2011 at 7:19 am

YuM!

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The Mrs @ Success Along the Weigh August 18, 2011 at 7:29 am

*thud*
*being revived*
Must. Make. These!

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Kat @ Big Apple Little Kitchen August 18, 2011 at 7:33 am

Oh my, I think you just convinced me to buy a doughnut pan! Any good brands you suggest?

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Kristen @ Popcorn on the Stove August 18, 2011 at 8:02 am

Well, now I really do need to get a doughnut pan, don’t I?

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Mandy Mac August 18, 2011 at 8:40 am

I ordered two doughnut pans yesterday from Golda’s Kitchen and they are out for delivery today. Now I have to try all the donut recipes on Oh She Glows… oh and give the second pan to my friend who told me about Oh She Glows!

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Amelia August 18, 2011 at 9:45 am

You’ve just renewed my love for doughnuts! I can never repay you enough! :)

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LizAshlee August 18, 2011 at 1:02 pm

I love anything with chocolate chip cookie dough in it :)

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Krysten August 18, 2011 at 7:15 pm

yikes these look so good!

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michelle August 18, 2011 at 10:07 pm

My husband insists that everything i bake now be in ‘donut’ shape since I purchased these baking pans. Can’t wait to try these

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Sara (The Veggie Eco-Life) August 19, 2011 at 4:56 am

Once again, I’m drooling.

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Laura August 19, 2011 at 10:35 am

I just made these, but modified slightly. I added 1/2c cacao powder in place of 1/4c of flour, since the bf loves the chocolate glazed donuts from timmies. Oh, and I don’t have pans, but in a previous donut post they seemed to turn out okay without pans….well they’re more like giant soft glazed cookies. I’m sure they still taste good! I need to get some of those pans!

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sweet road August 19, 2011 at 3:59 pm

Wow, these look so decadent! I might have to save this recipe for a special occasion!

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Keri August 20, 2011 at 10:50 pm

Hi – dumb question – but don’t chocolate chips often have milk or milk products in them? Or are some brands vegan or less processed and others not?

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DORIS @vanillacocoberry August 21, 2011 at 9:18 am

Thank you Angela for mentioning Moe’s at Universal Orlando on your blog!!! I had dinner there and it was reallly good. Many vegetarian options.
Here is the link for my short review: http://vanillacocoberry.blogspot.com/2011/08/moes.html
xoxo!

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kathy August 23, 2011 at 4:00 pm

oh yum. love these doughnuts! Pretty pics too. hope u submit to http://www.FindingVegan.com !! ~kathy

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Irishbaker August 24, 2011 at 10:07 am

These donuts look amazing! I love how something so decadent can be vegan at the same time!

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Chris @ TheKeenanCookbook August 31, 2011 at 6:13 pm

I’m usually not one to lightly toss this acronym around but omg :)

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Beth September 4, 2011 at 2:23 pm

Ok, so I made the chocolate chip cookie dough donuts yesterday but they were an epic fail. The apple cider vinegar curdled the soymilk, but I went ahead anyway. Then I must have overfilled the donut pan because they came out more like muffins instead of donuts. But, they did taste amazing! I am going to try again and not fill the donut pan so full this time.

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Angela (Oh She Glows) March 9, 2012 at 5:37 pm

Hey Beth!

Sorry I just saw your comment. The ACV + soymilk is supposed to curdle- it’s a vegan sub for buttermilk. :)

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Heidi September 28, 2012 at 2:09 pm

Can you tell me how many doughnuts this recipe made?

I’m so glad I found you site!

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Angela (Oh She Glows) September 29, 2012 at 8:23 am

Hey Heidi- I just checked this post and I can’t believe I forgot to write in how many it made!! Major oversight. Sadly I can’t remember now…sorry about that!

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Heidi September 29, 2012 at 9:26 am

That’s OK. I was just wondering because I like to calculate the nutritional info. on recipes before I make them for medical reasons. Normally I would be able to guess the quantity by looking at the ingredients, but I’ve never made a doughnut of any kind.

Do you think these would work baked in a muffin pan instead?

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ria November 22, 2012 at 8:06 am

hello… thank you for sharing your recipe and i think its the best one. I would like to try the recipe but there is an ingredient that i do not know, the earth balance. is it a shortening or butter. i searched in the internet and what i understand its a brand name of a certain product. please let me know soon because i really eager to try your recipe. thank you so much. Ria

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Angela (Oh She Glows) November 22, 2012 at 11:25 am

Hi Ria, It’s a butter replacer. I used the soy-free Earth Balance in the red tub.

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Vegan Radhika Sarohia February 10, 2013 at 1:39 am

Did I already comment on this? I probably did
I am have ecstatic seizure looking at these photo
Vegan Donuts…such a fantastic concept
I understand they have such things for sale in Portland but there is no vegan donut shop near me here in Los Angeles
But these homemade ones look MAGNIFICENT
I really think you need to come to LA and tape a vegan cooking show…I would watch it every week…vegan dessert recipes in every episode oh yess haha:p

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Sonja March 1, 2013 at 3:36 pm

I’ve made these twice now and both times they came out just AMAZING!! I didn’t have a donut pan before so I made them into donut ‘bars’ the first time. Got myself a donut pan and my husband requested these for his birthday this weekend – which cracks me up, since he’s practically anti-vegan. Thanks again Angela, I’ve made more than 20 recipes from your site and every single one has been incredible!

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Jessica April 9, 2013 at 11:49 am

I just wanted so say, I just made these as gluten-free muffins since I don’t have a donut pan, and oh my gosh. I want to eat all of them right now!!

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Candace August 26, 2013 at 4:24 pm

The perfect thing for my 5 year old’s birthday as he requested something with chocolate chips! However, I did them as cupcakes since I don’t have a donut pan and they came out delicious! Thank you for helping me make a birthday dessert I can feel good about!

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[email protected] August 30, 2013 at 10:51 am

Now that’s a breakfast I can get out of bed for!! Amazing!
I hope you don’t mind if I feature you on food fight this Sunday (photo and link back only!)

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Jacqueline February 28, 2014 at 11:56 pm

Angela,

Where did you get your donut pan from? Any recommendations?

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joanne March 16, 2014 at 9:01 am

Can I sub earth balance with vegetable oil? It’s hard for me to find vegan options where i’m at

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Angel June 11, 2014 at 2:35 am

You have made a very delicious version of this common snack. It’s an awesome recipe!

I would have loved to see several recipes for pastries that are filled with some kind of filling, such as cream/jelly filled donuts, cream puffs, eclairs, and pastries filled with fruits or vegetables/herbs and/or vegan meat substitutes.

I know you come up with some very creative recipes that differ from their traditional versions, which is a good thing, but I would love to see your versions of traditional recipes as well.

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Lindsay January 6, 2015 at 1:31 pm

I made these a couple times and was unable to have them form correctly! They are too soft and do not come out of the mold properly. Suggestions?

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Adele February 17, 2016 at 11:09 pm

Wondering about a gluten free substitution for whole wheat pastry flour and ratios? Can’t seem to find anything definitive to help me out with this.

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Angela Liddon February 25, 2016 at 5:17 pm

Hi Adele, I’ve yet to land on a substitution that I’m really happy with (but I’m still trying!). Maybe try swapping out the whole wheat pastry flour for your favourite GF all-purpose flour as a first attempt. Good luck!

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Bethany Flores June 20, 2018 at 8:55 am

I’m new to cooking and would love to try these but when you say Earth Balance, does that mean butter, spread, or peanut butter???

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Angela (Oh She Glows) June 21, 2018 at 1:41 pm

Hey Bethany, in this recipe I used Earth Balance buttery soy-free spread. Hope this helps!

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