Biscoff Donuts

To make the donuts:

Preheat your oven to 375F. If using an air fryer, preheat it to 375F.

Prepare your donut pan by spraying it with cooking spray.

In a medium-sized bowl, add the melted cookie butter. Mix in the vegetable oil, applesauce, room temperature dairy-free milk, and vanilla.

Add in the brown sugar, and beat the mixture until well combined.

On top of the wet ingredients, add the flour. Make sure to measure the flour with the spoon and level method or weigh the flour with a scale. (see notes)

Sprinkle the baking soda, cinnamon, and salt on the flour, and mix them together. Then mix the dry ingredients into the wet.

Mix the wet and dry ingredients together to form a very thick batter. If the batter is too thick to stir, there may be too much flour in the mixture. Add 1-2 tsp of water to help loosen the batter.

Fold in the crushed Biscoff cookies.

Spoon 1-2 tbsp of batter into the donut pan. Even out the tops of the donuts with the back of your spoon. Try not to overfill the pan.

Air fry at 375F for 5-6 minutes.

OR bake at 375F for 11-12 minutes.

Let the donuts cool on a wire rack before glazing them.

To make the glaze:

In a small shallow bowl, mix together the powdered sugar, melted cookie butter, and dairy-free milk.

It should form a very thick glaze (like the photos in the post above).

Dip the cooled donuts into the glaze. The bottoms of the donuts are smoother, so I prefer to dip that side into the glaze.

Place the glazed donuts on a wire rack with a paper towel underneath to help catch the drips.

Let the donuts rest at room temperature for about 15 minutes to let the glaze harden and then enjoy!