Cookies and cream donut has always been one of my favorite flavor combinations, reminding me of baking afternoons in my grandmother’s kitchen. Now, as a mom of two, I love recreating that joy with recipes that are indulgent yet family-friendly. This version is gluten-free, soft, and rich, with a thick layer of frosting coated in crunchy cookie crumbs. It’s the kind of treat that feels special but is simple enough for a weekend bake with kids. If you’ve enjoyed my Healthy Banana Donuts, or even my Protein Brownies with Greek Yogurt, you’ll love this cookies and cream twist just as much.
Table of Contents
The Story Behind My Cookies and Cream Donut
Cookies and Cream Donut Memories
Cookies and cream donut isn’t just a flavor—it’s a memory for me. When I was little, I’d spend hours in my grandmother’s kitchen, watching her whip up sweets with so much love. She never needed recipes; she just knew what worked. That spirit of creativity stuck with me, and now I bring it into my own kitchen with my kids. Baking donuts has become one of our favorite family activities, and this recipe feels extra special because it ties together nostalgia, comfort, and a little modern twist.
I wanted this donut to be more than just a sugary treat. That’s why I chose a baked version that’s gluten-free but still rich and indulgent. With the mix of Dutch and dark cocoa powders, you get that deep chocolate flavor, while the frosting and crushed cookies bring the creamy crunch everyone loves. It’s the kind of recipe that feels like a hug in food form—just like my Healthy Banana Donuts, which many readers have called their go-to snack.
Why This Donut Belongs in Every Home Baker’s Kitchen
This isn’t a recipe you’ll try once and forget. It’s the kind you’ll crave often and proudly serve to family or guests. The donuts bake up soft, almost cake-like, and when topped with frosting and cookie crumbles, they become a true showstopper. What I love most is that you don’t need special equipment—just a donut pan and some pantry basics.
If you’ve ever made my Gluten-Free Pumpkin Muffins, you know I believe baking should feel approachable and joyful, not stressful. This cookies and cream donut follows that same philosophy: simple steps, delightful results, and plenty of room to get the kids involved.
Cookies and Cream Donut (Gluten-Free, Baked)
Ingredients
Method
- Preheat oven to 350°F and lightly grease two donut pans with vegetable oil.
- In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and brown sugar. Whisk to combine.
- In a separate bowl, stir the cornstarch and water until smooth. Add milk, vanilla, and vinegar, and whisk gently.
- Pour the wet ingredients into the dry ingredients. Add the vegetable oil and mix with a spatula until combined. Batter will be thick.
- Transfer the batter into a piping bag and fill each donut cavity about ¾ full.
- Bake for 15 minutes, or until donuts spring back when lightly pressed.
- Cool in the pan for 2–3 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, mix sugar, softened butter, vanilla, water, and a pinch of salt in a bowl until smooth.
- Frost each cooled donut generously.
- Press or dip the frosted side into the crushed cookies. Serve fresh!
Nutrition
Notes
- Store in an airtight container at room temperature for up to 2 days.
- For dairy-free, use vegan butter and non-dairy milk.
- For a fun twist, try mint chocolate cookies or a pinch of cinnamon for extra warmth.
- These donuts are baked, not fried—making them lighter but just as indulgent.
Tried this recipe?
Let us know how it was!How to Make the Perfect Cookies and Cream Donut
Foolproof Steps for a Bakery-Style Treat
Baking a homemade cookies and cream donut is surprisingly simple—even for busy parents or beginners. I’ve designed this recipe to be as fuss-free as possible, without sacrificing flavor or texture. Here’s how to get it just right:
Step 1: Preheat & Prep.
Start by preheating your oven to 350°F. Lightly grease two donut pans with vegetable oil. If you only have one pan, you’ll bake in batches—no problem there!
Step 2: Mix Dry Ingredients.
In a large mixing bowl, sift together gluten-free flour, cocoa powders (Dutch and dark), baking soda, baking powder, salt, and light brown sugar. If you don’t sift, whisk thoroughly to avoid clumps.
Step 3: Whisk Wet Ingredients.
In a separate bowl, stir cornstarch and water until smooth and thick. Add your milk of choice, vanilla extract, and white vinegar. Whisk gently.
Step 4: Combine.
Pour the wet mix into the dry ingredients, then stir in the vegetable oil. The batter will be thick—that’s perfect! Mix with a spatula until just combined.
Step 5: Pipe & Bake.
Scoop the batter into a piping bag (or a zip-top bag with the corner snipped). Pipe into your pans about ¾ full. Bake for 15 minutes, or until the donuts spring back when touched.
Step 6: Cool Completely.
Remove donuts from the oven and cool in the pan for 2–3 minutes. Gently lift out and let cool on a wire rack.
If you love easy baking projects like my Protein Brownie Bites, this donut is another fun one to try with kids by your side. It’s also a great introduction to gluten-free baking—just like my Simple Almond Flour Cookies, which are also egg-free and beginner-friendly.
Tips, Swaps & Gluten-Free Secrets for Donut Perfection
Baking Tips for Soft, Flavorful Cookies and Cream Donuts
To get the perfect cookies and cream donut, it’s all about balance. Here are my go-to tips to help you nail it every time:
- Use room temperature ingredients – especially the milk and butter. Cold liquids can cause your batter to seize up or bake unevenly.
- Don’t overmix the batter – Mix the batter gently, only until the flour disappears like magic—no need to overwork it. Overmixing can make the donuts dense.
- Check for doneness – gently press the top of a donut. If it springs back, it’s ready. If it sinks, give it another minute or two.
I’ve made these dozens of times, and small details make a big difference—like using a piping bag for even, clean rings or letting the donuts cool fully before frosting to avoid sliding toppings.
Ingredient Swaps for Your Pantry and Dietary Needs
Don’t have all the ingredients on hand? Here’s how to adjust:
- Milk of choice – Any dairy-free milk works great (almond, oat, soy). Full-fat gives richer texture.
- Oil – I love using vegetable oil for its neutral flavor, but melted coconut oil works beautifully too.
- Cookies – I used Kinnikinnick K-Toos, but any gluten-free chocolate sandwich cookie will do.
You can also get creative! Switch things up with mint chocolate cookies for a fresh spin, or stir in a little cinnamon to bring that warm, cozy vibe we all love. That’s what I love about recipes like this and my Gluten-Free Lemon Loaf—they’re reliable, yet adaptable.
And if you’re baking with little ones, make it playful. Let them frost, dip, or even add sprinkles, just like we do with our Funfetti Protein Bars. These donuts are meant to be joyful.
Why This Cookies and Cream Donut Fits Every Lifestyle
A Treat That Feels Indulgent, but Nourishes Too
It might look like a bakery indulgence, but this cookies and cream donut has some surprising benefits. It’s gluten-free, baked (not fried), and made without eggs—making it perfect for families with food sensitivities. I use a combination of Dutch and dark cocoa for deep flavor, and the structure comes from cornstarch instead of eggs, which keeps the texture soft and allergy-friendly.
This recipe has become one of our go-tos for birthdays, school treats, and weekend baking adventures. It feels like dessert, but doesn’t leave you sluggish or overly sugared. Just like my No-Bake Protein Cookie Dough, this one proves that healthy doesn’t have to mean boring.
With thoughtful swaps, it fits almost any dietary need. Want dairy-free? Use plant-based milk and vegan butter. Watching sugar? Try a low-glycemic sweetener and sugar-free cookies. It’s all about options and making this your own.
Easy to Adapt, Fun to Personalize
One of my favorite things about this donut is how flexible it is. You can play with toppings, swap ingredients, or make them mini-sized for little hands. Looking for more crunch? Add chopped nuts. Want a festive version? Toss in a pinch of holiday spice or colorful cookie pieces.
This adaptability makes it a perfect base recipe—like my Gluten-Free Sugar Cookie Bars, which many readers love customizing for every season.
Whether you’re baking for a school event, a family brunch, or just because it’s Tuesday, this cookies and cream donut delivers comfort, fun, and flavor—all in one delightful ring. And that’s exactly what I aim for in every recipe: food that feels good to make and even better to share.
Conclusion: Bake, Share, and Savor the Sweet Moments
This cookies and cream donut recipe is more than just a sweet treat—it’s a memory-maker. Whether you’re baking with your kids, sharing with friends, or just craving something chocolatey and satisfying, this donut hits all the right notes. It’s easy to make, fun to customize, and packed with comforting, familiar flavors.
From my grandma’s kitchen to yours, I hope this recipe brings you joy and a little mess on the counter—because those are the best kind of days. For more feel-good, family-approved desserts, try my Protein Brownie Bites or Gluten-Free Sugar Cookie Bars. Let’s keep baking beautiful memories, one donut at a time.
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Frequently Asked Questions About Cookies and Cream Donuts
Does Krispy Kreme have a cookies and cream donut?
Yes! Krispy Kreme has featured cookies and cream donuts in special promotions, often made with their signature glaze and topped with Oreo cookie pieces. However, they’re usually limited edition. If you’re craving that flavor any time of year, this homemade cookies and cream donut recipe gives you all the same sweetness—without the wait.
What is a Jamaican doughnut?
A Jamaican doughnut, also known as a “Jamaican festival,” is quite different from a cookies and cream donut. It’s a deep-fried treat, usually slightly sweet and shaped like a long oval. It’s often served with savory dishes like jerk chicken. While delicious, it’s a different style and flavor profile altogether.
How many calories are in a cookies and cream donut?
Store-bought or bakery-style cookies and cream donuts can range from 300 to 500 calories depending on the size and toppings. My version is baked and uses gluten-free ingredients, so it’s lighter. Each homemade donut is approximately 240–260 calories, depending on your cookie choice and frosting amount.
What is the name of the cookie donut?
The cookie donut is commonly referred to as a “cookies and cream donut.” It usually features a chocolate or vanilla donut base topped with frosting and crushed chocolate sandwich cookies. Some bakeries call it an Oreo donut, but it’s all about that familiar cookie-and-cream combo.