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…
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!!
Stick a few candles in there and you have yourself a fun birthday dessert. 
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!
Blendtec Giveaway Winner!
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!
These donuts look amazing! I love how something so decadent can be vegan at the same time!
I’m usually not one to lightly toss this acronym around but omg :)
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.
Hey Beth!
Sorry I just saw your comment. The ACV + soymilk is supposed to curdle- it’s a vegan sub for buttermilk. :)
Can you tell me how many doughnuts this recipe made?
I’m so glad I found you site!
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!
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?
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
Hi Ria, It’s a butter replacer. I used the soy-free Earth Balance in the red tub.
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
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!
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!!
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!
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!)
Angela,
Where did you get your donut pan from? Any recommendations?
Can I sub earth balance with vegetable oil? It’s hard for me to find vegan options where i’m at
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.
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?
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.
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!
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???
Hey Bethany, in this recipe I used Earth Balance buttery soy-free spread. Hope this helps!