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A fluffy, perfectly textured vanilla doughnut layered high with creamy and delicious cookie dough. Super decadent and sure to be a huge hit! Plain doughnut recipe slightly adapted from Churros 'n' Chai.

Ingredients

Doughnuts

2 cups all-purpose flour

3/4 cup vegan sugar

1 tsp. baking powder

1 tsp. baking soda

¼ tsp. kosher salt

¾ cup water

¼ cup vegetable oil

1 Tbsp. apple cider vinegar

1 tsp. vanilla extract

Frosting

½ cup vegan butter, room temperature

1 tsp. vanilla extract

¾ cup vegan sugar

1 ¼-½ cup all-purpose flour

½ tsp. kosher salt

¼ cup v egan milk

1 heaping cup vegan chocolate chips

Instructions

In a large bowl, whisk together the flour through and including the salt for the doughnuts. Make a well in the center with a large spoon. In a small bowl, whisk together the water through and including the vanilla for the doughnuts. Pour into the dry well, while stirring. Stir until just combined. Preheat oven to 375 F and coat a donut pan with a nonstick cooking spray. Spoon batter into each doughnut mold, only filling about ¾ the way. Bake at 375 F for 10 minutes. Remove from oven and allow to rest for a minute before removing the doughnuts and placing them on a wire cooling rack. Repeat with remaining batter. Meanwhile, beat the butter, vanilla, and sugar in an electric mixer on medium until light and fluffy. Slowly add the flour, salt, and milk. Beat until well combined, and then fold in the chocolate chips. Once the doughnuts have cooled slightly, spread a thick layer of the cookie dough on top. Repeat with remaining doughnuts. Freeze any leftover cookie dough to eat later! Mow down.

Details

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins