Recipe: Whole Wheat Oreo Donuts

My son enjoyed his birthday a couple of weeks ago.  We don’t have birthday parties very often, but I thought he would enjoy one this year centered around video games and arcade machines.  My husband is somewhat of a collector of old arcade and pinball machines as well as a variety of video game systems.  Many of these are located at his office or can be set up there.  So, we set up the office for a couple hours of Mario Kart, Centipede, Pinball, and more.  I think the boys had a great time!

It's root beer, people!

Upon asking my son what kind of cake he would like for his birthday, he responded almost immediately with “Oreo Donuts”.  I don’t know where he even got the idea, but I tried my best to please the birthday boy.  I think I did! He loved them and asked to take another batch to school for his birthday treat.

The recipe that I decided to adapt contains pumpkin, but my son didn’t want pumpkin.  I subbed the pumpkin for bananas in order to maintain the right batter consistency.  I also used whole wheat flour and made them dairy-free.  They were already egg-free.  A word of caution about the Oreo cookies.  As far as I know, Oreos are most likely produced on the same equipment with products containing dairy, peanuts, eggs, etc.  That has never bothered my son, but it very well can bother other children.  Call the manufacturer to check their practices.  If in doubt, make a homemade version like I suggest for a gluten-free variety at the end of the recipe.

Free of dairy, eggs, peanuts/treenuts** {See gluten-free option below recipe and word of caution above!}

Whole Wheat Oreo Donuts

Notes: You can use 1/2 cup pumpkin instead of bananas. Use store-bought or homemade icing. See additional allergy notes below the recipe. Adapted from here: http://insidebrucrewlife.com/2012/08/pumpkin-oreo-donuts/

Ingredients

  • 1/4 cups non-diary butter substitute
  • 1/3 cups brown sugar
  • 2 tablespoons applesauce
  • 2 bananas
  • 1/3 cups allowed vanilla yogurt (dairy, coconut, almond, soy)
  • 1 teaspoons vanilla
  • 1 cups whole-wheat flour
  • 1 teaspoons cinnamon, ground
  • 3/4 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1/4 teaspoons salt
  • 1/4 + 1/2 cups Oreo Cookies
  • 1/2 cups prepared white icing

Instructions

Makes approx. 8 large or 26 mini donuts.

Preheat oven to 325 degrees.

1. Cream together the butter and sugar. Add applesauce, bananas (or pumpkin), vanilla, and yogurt; cream together.

2. Add dry ingredients to the batter, except cookies; gently stir into wet ingredients until incorporated.

3. Crumble cookies into small bits. Add 1/4 cup of crumbled cookies to the batter and stir to incorporate.

4. Spoon batter into a ziploc bag, close, & cut off the tip. Pipe the batter into the donut molds to about 3/4 full.

5. Bake for 10-13 minutes, or until donut sponges back up when gently touched. Remove donuts to a cooling rack and allow to cool.

6. Melt prepared icing in a bowl (use store-bought or homemade icing). Dip each donut into the icing and immediately sprinkle with the remaining 1/2 cup of crumbled Oreos. Set donuts aside for the icing to harden and cookie crumbs to stick.

Enjoy for breakfast, dessert, or a birthday treat!

Allergy Notes:
* For a gluten-free version: Use 2/3 cup brown rice flour + 1/3 cup tapioca flour in place of the whole wheat flour. For the cookie topping: Use any favorite gluten-free/allergy-friendly homemade cookie recipe, whether it is chocolate chip cookies, oatmeal cookies, or even an Oreo-type cookie or brownie bites.

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