Funfetti Cookies & Cream Donuts


Let’s throw a party! I’m talking full-blown hello my online invisible little ghost friends party complete with yummy punch and only allergy friendly chocolate desserts, and for sure these donuts.

I’m talking mounds of donuts. These amazing circles of deliciousness took me ten tries. Literally 10 batches of mixing and whisking and pouring and painstakingly baking as I watched them fall, and fall, and become hallow each time.

Imagine my face just contorting into pure horror at the 15 minute mark as I turned the dreaded oven light on to see my beautiful batch of hard work and love go down the drain.

But two. Oh the holy two.


Those beautiful two attempts of little rainbows. The first attempt of the successful two looked wonderful, and tasted nasty. I mean it wasn’t like nasty nasty, it was just like not really going to serve this to anyone gross. It wasn’t even a particular thing that tasted bad, it was the fact that I didn’t taste anything at all. Which obviously translated in my mind to meaning that it needs more sugar.

The second successful attempt ended up = heaven. Pure bliss of a donut. The flavor is there, the colors are vibrant, and the crinkly donutness that encompasses the true meaning of a donut has been fulfilled. Can you virtually high five me right now? K thanks.


Baking is not my forte by any means. Obviously cooking is new to me too. But baking is a whole ‘nother beast. I was just reading the foreword to Seriously Delish by Jessica Merchant of How Sweet Eats. Can we just discuss for a moment how awesome she is? Like, I can’t even eat most of what’s inside her cookbook (haha #dairyallergyprobs) but I love her writing and stories so much that I couldn’t wait to open her beautiful cookbook and read all about it.

She learned how to bake before she learned how to cook, from her Grandmother, and I just wish I lived her baking life after reading that and mentally going through my meltdowns from figuring out these donuts over the past three weeks. I hope she knows how lucky she is to have such a seriously delish (pun intended) baking learning experience.

Now can you please come into my kitchen and teach me the tricks of the trade?


What I can promise you is that these donuts are fool proof. You get what I got. I know how these little puppies work. I’m still learning how to use gluten-free flour, and if you’re not gluten-free, then please use regular all-purpose flour. That stuff is good and should be enjoyed if you can stomach it. But for all you gluten-free peeps, I’ve got you covered.

You know how they say you should eat your sweets in the morning so you can burn them off all day?

Yeah well it’ll probably take you a good three to burn these off. Sugar major overload. But this is my thought process: we have to cut out all these wonderful foods from our diets, and not by choice, so we should be able to really enjoy those things that we can eat. Like sugar.

Powdered sugar, granulated sugar, rainbow sprinkles, chocolatey cookies.

And the look of these just feels so… posh. Like I want to be riding my cute fancy bike through the cobble street town in my adorable fall skirt with tights and boots while biting into this donut and everyone looking at the cool girl in town.

It feels good to be this awesome.


Funfetti Cookies & Cream Donuts
Serves: 12
  • 1⅓ cup brown rice flour
  • ½ cup potato starch
  • 1 ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • ¾ cup almond milk
  • ¼ cup applesauce
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 5 allergy-friendly chocolate creme cookies, loosely crumbled
  • ¼ cup rainbow sprinkles
For the glaze:
  • 2 cups powdered sugar
  • ¼ cup almond milk
  1. Preheat oven to 350 degrees F.
  2. Whisk together the all the dry ingredients; flour, starch, sugar, baking powder, baking soda, xanthan gum, salt, and nutmeg.
  3. Add all the wet ingredients and mix together until smooth.
  4. Fold in the sprinkles and crumbled cookies very gently so they keep their color and shape.
  5. Pour the mixture into a plastic bag with the end cut off and pipe the batter into a donut pan.
  6. Bake the donuts for 15-18 minutes, until the edges are slightly brown.
  7. While the donuts are baking, whisk together the almond milk and powdered sugar.
  8. When the donuts are cooled, spoon the glaze over them so that the glaze runs down the edges. Then top with extra cookie crumbs and sprinkles.
Make sure your cookies aren't crumbled too much, or else they will bleed into the batter and it will turn into an ugly brown color.


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