- serves 4
- prep time 10 mins
- cooking time 12-15 minutes
Ingredients
| Donut Batter | |
|---|---|
| ½ Cup | Self-Raising Flour |
| ½ Cup | Macro Mike x Bree Lenehan Cookies & Cream Almond Protein |
| ¼ Cup | Non-dairy yoghurt (can sub for applesauce or nut butter) |
| 3 Tbs | Granulated Sweetener |
| ¾ Cup | Plant Milk |
| 2 | Oreo Biscuits (outer chocolate biscuit part only), chopped |
| Topping | |
|---|---|
| 4 Tbs | Macro Mike x Bree Lenehan Cookies & Cream Almond Protein |
| ½ Cup | Plant Milk |
| 2 | Oreo biscuits, chopped |
Macros
per serving
- protein 14g
- fat 6g
- carbs 17.5g
- calories 195
Created by: @run2food
If your an Oreo fan then you are going to LOVE these Cookies & Cream Donuts! They are super fluffy with cookie pieces in every bite!
Steps
-
Preheat the oven to 180 degrees C/ 360 degrees C, fan-forced. Grease some donut moulds
-
Make the donut batter: In a bowl, combine all the ingredients until no flour remain. Transfer and divide this between 4 donut moulds and bake for 12-15 minutes until a knife inserted comes out clean
-
Remove from oven and allow the donuts to fully cool
-
Make the frosting: mix the vanilla protein with milk until a frosting consistency. Spread on top of each donut. Decorate with Oreo pieces
**Storage tips: in an airtight container in the fridge for up to 3 days or in the freezer for months!
