Gluten Free Cookies and Cream Doughnuts
Recipe type: Doughnuts
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • ¾ cup white rice flour
  • ½ cup tapioca flour
  • ¼ cup potato starch
  • ¾ teaspoon xanthan gum
  • ½ cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla
  • ¼ teaspoon salt
  • 2 eggs, beaten
  • ½ cup softened butter (I used coconut oil)
  • ¾ cup + 1 tablespoon milk (I used almond milk)
  • ½ cup chocolate cookies, crushed
  1. If using the oven preheat oven to 350 degrees. Grease doughnut pans.
  2. In a medium bowl, mix flours, potato starch, xanthan gum, sugar, baking powder, and salt.
  3. Add egg, milk, butter or oil and vanilla. Beat with an electric mixer on low speed just until mixed. Mix in cookie crumbs by hand.
  4. Fill the donut pans ⅔ full. Bake at 350 degrees for 12 – 15 minutes or until tops are brown and an inserted toothpick comes out clean.
  5. Place the donut pans on cooling rack and let the doughnuts cool in the pans.
  6. Once the doughnuts are cool, spoon glaze over them.
If using a donut maker, fill the bottom portion until it is just full. Close the lid and cook for 7 minutes or until the donuts are brown. Remove the doughnuts and allow them to finish cooling on a cooling rack.
Recipe by Premeditated Leftovers™ at