Cookies and Cream Donuts Makes 6 donuts

1 1⁄2 teaspoons distilled white vinegar 1 cup gluten-free our

1⁄4 cup unsweetened dark cocoa powder 1⁄2 teaspoon baking soda Pinch of salt

1⁄2 cup granulated sugar

1⁄4 cup unsweetened applesauce 2 teaspoons coconut oil, melted 1 teaspoon vanilla extract

12 vegan crunchy chocolate cookies, crushed 1 12-ounce jar Dollop Gourmet Madagascar Vanilla vegan frosting Milk

1. Preheat the oven to 350 F. Spray a donut pan with nonstick cooking spray.

2. Pour the vinegar into a 1⁄2 cup measure. Add enough milk to come to the brim. Let sit until slightly thickened, 5 to 10 minutes.

3. In a small bowl, whisk together the our, cocoa powder, baking soda, and salt. In a large bowl, mix together the sugar, applesauce, coconut oil, and vanilla. Slowly add the our mixture and mix until smooth. Add the almond milk mixture and continue mixing for 1 minute more. Add half of the crushed cookies and mix until just combined.

4. Scoop the batter into the prepared donut pan, lling three-quarters of the way full. Bake until a toothpick inserted into the center comes out clean, 10 to 15 minutes. Let cool before frosting.

5. Microwave the uncovered frosting jar for 5-second intervals, stirring in between, until so . Gently frost the top of each donut. Sprinkle the remaining crushed cookies over the donuts.