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@sarahfitfoodie Macro Cookies and Cream Donut (#vegan)

@sarahfitfoodie Macro Cookies and Cream Donut (#vegan)
Cookies and Cream Protein Doughnut Recipe By Sarah Ky (@sarahfitfoodie)
Makes 6 Ingredients: Doughnut dry ingredients:

70g Coles Homebrand white self-raising flour

50g Lucky’s Nuts almond meal

30g Red Tractor Foods coconut flour

15g Braw chocolate protein powder

10g Happy Way cocoa powder

30g Natvia natural baking sweetener

½ tsp McKenzie’s Foods bi-carb soda

½ tsp McKenzie’s Foods baking powder

Doughnut wet ingredients:

80g SPC unsweetened apple and mixed puree

120ml Almond Breeze unsweetened almond milk

Glaze ingredients (glaze for ~22 doughnuts):

50g Sheese Cheez Original vegan spreadable cream cheese [from Woolworths] 140ml

Macro Organics full fat coconut cream (refrigerated for 24hrs)

30g Braw vanilla protein powder

½ tsp Queen vanilla extract

50ml Almond Breeze unsweetened almond milk

6-7 Natvia natural sweetener tablets, crushed into a fine powder Icing from 3 original Oreos

Topping ingredients: Biscuits from 3 original Oreos, crushed Optional: extra Oreo with @Fitlato

and doughnut


1. Preheat oven to 175 degrees celcius

2. Combine all wet ingredients in a bowl and all dry ingredients in a separate bowl

3. Add wet ingredients into dry ingredients bowl and mix until well combined (batter will be fairly thick)

4. Spoon/pipe into doughnut pan (about 65g batter each)

5. Dip fingers into water and gently flatten batter to ensure edges are covered and batter is evenly distributed

6. Bake for 10 minutes Allow to cool completely in pan

7. before removing from pan

To make glaze:

Combine all glaze ingredients using a whisk Dip doughnuts into glaze (about 10g of glaze) and sprinkle crushed Oreos on top

MACROS (193 calories)

CARBS : 12.9g

FATS : 8.7g

PROTEIN : 7.7g
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