Cookies and Cream Donuts

Start by preheating your oven to 350 F (180 C) and butter a donut pan.

Soften the vegan margarine in the microwave for about twenty seconds, then add to
it, whisking well, the sugar, plant-based milk and vanilla extract.

In a small bowl, mix the rest of the ingredients, which are the dry ingredients. Add these to the wet ingredients and mix just enough to incorporate.

Divide the dough into 8 donut imprints, filling them 3/4 full. Bake for 15 minutes.

Remove from the oven and leave

Vanilla icing
1. Soften your vegan margarine for 10 seconds in the microwave. Then add the vanilla
extract and gradually 1/4 cup at a time the icing sugar, mixing well between each
addition until a smooth icing is obtained.
2. Lightly glaze each donut and decorate with Oreo cookie crumbs.

Store at room temperature in an airtight container for up to 3 days.