Last Updated on April 13, 2022
These Vegan Doughnut Cookies were actually a unexpected surprise!
I was trying to alter my Great Grandmothers famous homemade doughnuts to make them to fit our vegan lifestyle.
And I found out that there are just some old recipes that are not so easy to change.
But thankfully these turned out better than I was expecting.
Of course, the old recipe was not vegan and these doughnuts are deep fat fried.
I did try to fry these, but the doughnuts didn’t puff up like they should, so I decided to bake them.
Which is so much better for you anyway!
My Great Grandmother never put anything on these doughnuts and I always liked that as well.
No powdered sugar or sugar and cinnamon, or even frosting.
But these cookies needed a little something extra, so that is why I added the powdered sugar frosting.
Just a drizzle is perfect!
Vegan Doughnut Cookies
Ingredients
4 Cups Flour
4 1/2 tsp Baking Powder
1/4 tsp Ground Cinnamon
1 1/2 tsp Salt
1 Cup Sugar
4 Tbsp Vegan Margarine
Egg Replacer equal to 4 Eggs
1 Cup Almond Milk
Frosting ingredients
1/2 tsp each Vanilla Extract
1/2 tsp Almond Extract
1 tsp Brewed Coffee
3 Cups Powdered Sugar
Instructions
Make up the egg replacer to the package directions and set aside.
In a medium mixing bowl, sift flour with baking powder, spices, and salt together, set aside.
In a separate medium mixing bowl, combine margarine, sugar, almond milk, and the egg replacer until creamy.
Start slowly adding the sifted ingredients, a little at a time, to the wet ingredients, mixing as you add.
After all the ingredients are added and well incorporated, cover the mixing bowl and place into the refrigerator for 2 hours.
Prepare 2 cookie sheets with parchment paper, and set aside.
Preheat oven to 375°F.
Remove the mixing bowl from the refrigerator after chilling for 2 hours.
Flour the counter top and place the dough on the flour.
Pull out a rolling pin and a doughnut cutter, flour both.
Start rolling out the dough to about 1/4 to 3/8 inch thickness and cut the dough with the doughnut cutter.
Move the cut out cookies to a cookie sheet, letting them sit for 20 minutes.
After resting the cookies, place them into a preheated oven for 6 to 7 minutes, rotate the cookie sheet and return to oven and continue baking for another 6 to 7 minutes.
Cooking times can vary, so watch the cookies closely, they will have a slight brown edge to each cookie when done.
Remove from the oven and let the cookies set for 5 minutes on the cookie sheet, then move them to a cooling rack to completely cool.
After all the cookies are baked it is time to frost them.
Frosting Instructions
In a small bowl, combine all the Frosting ingredients and mix until well combined.
If the frosting seems a little watery, add a Tbsp of Powdered Sugar at a time to the frosting. If the frosting is too thick, add a drop of Brewed Coffee.
The frosting should be easy to drizzle over the cookies with a spoon.
Frost all the cookies and let them set until the frosting has hardened.
Once the frosting has set, store the cookies in a air tight container, you can leave out or freeze for later.
Serve these cookies with your favorite hot beverage, or a cool glass of your favorite drink.
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Vegan Doughnut Cookies
Equipment
- Rolling Pin
- Doughnut Cutter
Ingredients
- 4 Cups Flour
- 4 1/2 tsp Baking Powder
- 1/4 tsp Ground Cinnamon
- 1 1/2 tsp Salt
- 1 Cup Sugar
- 4 Tbsp Vegan Margarine
- Egg Replacer equal to 4 Eggs
- 1 Cup Almond Milk
Frosting Ingredients
- 1/2 tsp Real Vanilla Extract
- 1/2 tsp Almond Extract
- 1 tsp Brewed Coffee
- 3 Cups Powdered Sugar
Instructions
- Make up the egg replacer to the package directions and set aside.
- In a medium mixing bowl, sift flour with baking powder, spices, and salt together, set aside.
- In a separate medium mixing bowl, combine margarine, sugar, almond milk, and the egg replacer until creamy.
- Start slowly adding the sifted ingredients, a little at a time, to the wet ingredients, mixing as you add.
- After all the ingredients are added and well incorporated, cover the mixing bowl and place into the refrigerator for 2 hours.
- Prepare 2 cookie sheets with parchment paper, and set aside.
- Preheat oven to 375°F.
- Remove the mixing bowl from the refrigerator after chilling for 2 hours.
- Flour the counter top and place the dough on the flour.
- Pull out a rolling pin and a doughnut cutter, flour both.
- Start rolling out the dough to about 1/4 to 3/8 inch thickness and cut th dough with the doughnut cutter.
- Move the cut out cookies to a cookie sheet, letting them sit for 20 minutes.
- After resting the cookies, place them into a preheated oven for 6 to 7 minutes, rotate the cookie sheet and return to oven and continue baking for another 6 to 7 minutes.
- Cooking times can vary, so watch the cookies closely, they will have a slight brown edge to each cookie when done.
- Remove from the oven and let the cookies set for 5 minutes on the cookie sheet, then move them to a cooling rack to completely cool.
- After all the cookies are baked it is time to frost them.
Frosting Instructions
- In a small bowl, combine all the Frosting ingredients and mix until well combined.
- If the frosting seems a little watery, add a Tbsp of Powdered Sugar at a time to the frosting. If the frosting is too thick, add a drop of Brewed Coffee.
- The frosting should be easy to drizzle over the cookies with a spoon.
- Frost all the cookies and let them set until the frosting has hardened.
- Once the frosting has set, store the cookies in a air tight container, you can leave out or freeze for later.
- Serve these cookies with your favorite hot beverage, or a cool glass of your favorite drink.
