Cookie Butter Caramel Doughnuts

Who doesn't love real, fried yeast doughnuts? This dough is super easy & can be used for multiple applications.

The cookie butter caramel is insane & you'll want to put it on everything!


1 1/2 cups lukewarm water
1/4 cup agave nectar
1 envelope active dry yeast (2 1/4 teaspoon)
1/4 cup refined coconut oil
1 cup unsweetened applesauce
1 1/4 teaspoons sea salt
1 cup oat milk
7 cups unbleached bread flour (I used King Arthur)
Canola oil, for deep-frying

Cookie Butter Caramel:
1 cup vegan confectioners' sugar (
1 cup water
1 1/2 cups Lotus Biscoff Cookie Butter

1. In a large bowl, mix agave nectar, melted coconut oil & lukewarm water with yeast & let activate for 10 minutes.
2. Whisk in applesauce, oat milk, & sea salt.
3. Add bread flour 1/2 cup at a time while mixing with your hand.
4. Remove dough from bowl & knead on a floured surface until smooth.
5. Grease bowl with coconut oil, place dough & cover with a towel until doubled in size (I let my dough proof for a little over 3 hours, it will be less if you use rapid yeast).
6. While your dough is rising, start your caramel sauce. Bring a small saucepan of water to a boil & add your sugar. Let reduce for about 10 minutes over medium-high heat. Whisk in cookie butter 1/2 cup at a time until smooth. Remove from heat & pour into a small bowl or a mason jar for later use.
7. Preheat canola oil to 350ºF in a deep pan or fryer.
8. After your dough has fully risen, remove from bowl & knead a little on a floured surface. At this point, I like to cut my dough into 3 equal parts to either freeze and/or use for other applications.
9. Roll out dough with a rolling pin to a thickness of about 1/2 an inch & cut with a doughnut cutter.
10. Place in a fryer for about 1 minute on each side, remove from oil & place on wire rack to cool for a few minutes before dunking them in cookie butter caramel.

1 comment

  • Cornelius Tarplee

    Love your style and sentiments. Can’t wait to see some vegan main course recipes!

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