Mini Cookie Donuts w/ Chocolate Basil Glaze Recipe

Yield: 38 mini cookie donuts
Author: Julie Kim, RD
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Mini Cookie Donuts w/ Chocolate Basil Glaze

Mini Cookie Donuts w/ Chocolate Basil Glaze

Team cookie or team donut? Why not both! Paired with a decadent chocolate basil glaze. You won't get enough of them!
Prep time: 20 MinCook time: 30 Mininactive time: 2 HourTotal time: 2 H & 50 M

Ingredients

Cookie Donuts
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup vegan butter, softened
  • ¼ cup sugar
  • ½ cup golden brown sugar, packed
  • 2 teaspoons alcohol-free vanilla extract
  • ¼ cup applesauce
  • ¼ cup oat milk
  • ½ cup vegan chocolate chips morsels
Glaze
  • ¼ cup unsweetened cacao powder
  • ¼ cup + 2 tablespoons powdered sugar
  • 10 basil leaves
  • 2 tablespoons + 2 teaspoons soy milk
  • 1 teaspoon lemon juice
Equipment
  • Mini donut pan
  • Pastry bag/Ziploc bag
  • Mortar & Pestle

Instructions

Cookie Donuts
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In small mixing bowl add the flour, baking soda, and salt. Mix with a whisk to combine.
  3. In a large mixing bowl add the vegan butter and mix with a rubber spatula to smooth the butter out. Then add in the sugar and brown sugar and mix together on medium speed with a hand mixer for three minutes. Add the vanilla, applesauce, and oat milk in and mix together on low until combined.
  4. Add the dry ingredients in with the wet ingredients and mix with the rubber spatula until all the flour is incorporated. Then add the chocolate chips and fold into dough.
  5. Place your pastry bag/large Ziploc bag into a tall cup with a mouth wide enough to fold the top half of the bag over, making sure that at least one inch of the tip of the bag is folded up to block the dough from getting filled to the tip. (If you don’t have a cup that fits, you can use your hand). Then fill the bag up with your dough using a spatula, do not overfill! Lift the top half of the bag that was folded down up and twist, making sure not leave any air trapped inside. Then cut the tip of the bag about half an inch, or enough for the dough to squeeze out smoothly when filling the donut pan.
  6. Pipe the dough in your mini donut pan just below the top because the dough will expand and fill it up. Place the pan(s) in the oven and bake for 13 minutes, or until golden brown. Let them cool completely on a cookie rack. Repeat process until all the dough is used.
  7. In the meantime, while they are baking make the glaze.
Glaze
  1. In a small mixing bowl add the cacao powder and powdered sugar. Then in a mortar and pestle add the basil leaves and pound the leaves until no large chunks are visible. Add the soy milk and stir together to combine. Pour the mixture into the dry ingredients. Add the lemon juice and whisk everything together until fully combined.
  2. When cookie donuts are completely cooled dip the top half of each one into the glaze and set back onto the cookie rack to dry. Let them sit out for about 2 hours for the glaze to dry. Then enjoy!

Calories

250

Fat (grams)

11

Sat. Fat (grams)

4.5

Carbs (grams)

36

Fiber (grams)

2

Net carbs

34

Sugar (grams)

21

Protein (grams)

3

Sodium (milligrams)

240

Cholesterol (grams)

0
Nutrition Facts for 3 mini cookie donuts.
Recipe developed by Julie Kim, RD ©2020 Live Local Organic - All rights reserved
Created using The Recipes Generator