Breakfast Desserts Snacks

Small Batch Baked Oreo Mochi Donuts (Gluten-Free)

Estimated cost: $3.94 per 1/2 dozen, $0.66 per donut

Yes, another mochi donut recipe! I loved the ube coconut mochi donuts I made last week so much that I had to try out other flavors. So keep an eye out for donut recipes coming soon!

Since these donuts are made with mochi, they have a great chew to them, but are still soft. They’re also gluten-free because of the mochiko flour and the gluten-free Oreos. In addition, they’re dairy-free due to the vegan butter and alternative milk. If you don’t have dietary restrictions, feel free to use regular Oreos and butter/milk!

What is Mochi?

Mochiko is a popular ingredient used in Japan. It is referred to as sweet rice flour or glutinous rice flour, but is naturally gluten-free despite its name. It is widely used to make rice cakes known as mochi, but mochiko can be added to brownies, cookies, waffles, and more! Adding mochiko to a recipe will make the food chewier and slightly denser. You can find mochiko in the baking aisle at some Asian markets or order it online.

I hope you give these donuts a try. If you want to make a dozen donuts instead, just double the recipe. To store these Oreo mochi donuts, place them in an airtight container at room temperature for up to 3 days. However, they’re better eaten the day that they’re made. This is because as time passes, the donuts become softer and a tad soggier. If you want them to last for more than one day, I recommend storing them completely unglazed. You can rebake them at 350°F/177°C for 5-10 minutes to firm them back up, let them cool, add the glaze, top with crushed Oreos, and serve!

If you make these donuts, I’d love to see! You can tag me at #bitesbybianca / @bitesbybianca on Instagram. Enjoy! 🙂

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5 from 5 votes

Small Batch Oreo Mochi Donuts

Course Dessert
Keyword dairy-free, donut, donuts, gluten-free, mochi, mochiko, oreo
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6 donuts
Cost $3.94

Ingredients

For the donuts:

  • 1 c mochiko sweet rice flour, see notes (160g, $1.23)
  • 1 tbsp cocoa ($0.12)
  • ½ c granulated sugar (100g, $0.19)
  • 1 tsp baking powder ($0.07)
  • ¼ tsp salt ($0.01)
  • ½ c milk, see notes (118 mL, $0.09)
  • 1 egg ($0.17)
  • 2 tbsp butter, melted and cooled, see notes (28g, $0.31)
  • 1 tsp vanilla ($0.42)
  • 4-6 crushed oreos, see notes ($0.30)

For the glaze:

  • ½ c powdered sugar (65g, $0.29)
  • 1 – 2 tbsp milk, see notes ($0.01-$0.02)
  • 1 tsp vanilla ($0.42)
  • 4-6 crushed oreos, see notes ($0.30)

Instructions

For the donuts:

  • Preheat the oven to 350°F/177°C.
  • Dry ingredients
    In a medium bowl, whisk together the mochiko flour, granulated sugar, baking powder, cocoa, and salt.
  • Wet ingredients
    In another medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until combined.
  • Combine the wet and dry ingredients. Mix until combined.
  • Transfer the donut batter into a piping bag fitted with a large round tip. If you do not have a piping bag, you can use a spoon to scoop the batter.
  • Grease your donut pan using cooking spray or butter. Pipe or spoon the batter into each cavity, filling it all the way to the top. Push some crushed Oreos into the batter of each donut. Once each cavity is filled, you can use the back of a spoon or knife to smooth the tops.
    Note: Depending on the size of your donut pan, you may have a small amount of leftover batter. You can make an extra donut or a muffin!
  • Bake for 30-35 minutes. Cool donuts in the pan for about 5 minutes, then transfer them onto a wire rack and let them cool completely before adding the glaze.

For the glaze:

  • Crush about 4-6 Oreos and place them in a small bowl.
  • In a medium bowl, whisk together the powdered sugar, vanilla extract, and 1 tbsp milk. If the glaze is too thick, add ½ tbsp of milk at a time.
  • Dip the top of a donut into the bowl with the glaze, then add crushed Oreos on top. Repeat with the remaining donuts.
  • Serve donuts at room temperature.

Notes

To store these donuts, place them in an airtight container at room temperature for up to 3 days. However, they’re better eaten the day that they’re made. This is because as time passes, the donuts become softer and slightly soggier. If you want them to last for more than one day, I recommend storing them completely unglazed. You can rebake them at 350°F/177°C for 5-10 minutes to firm them back up, then let them cool, add the glaze, top with crushed Oreos, and serve!
Mochiko sweet rice flour: Make sure you are using mochiko, which is different than regular rice flour. 
To make these gluten-free: Use gluten-free Oreos. 
To make these dairy-free: Substitute the butter for vegan butter, milk for any alternative milk.

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2 Comments

  1. Christina Gonzalez says:

    These sound amazing! Unfortunately my daughter is also allergic to eggs. What kind of egg substitute would you use with this recipe? Aquafaba I’m thinking… maybe flax or chia ? Oh man I can’t wait to try!

    1. Hi Christina! I would try using JustEgg as a substitute, or even chia/flax. For my cinnamon sugar mochi donuts (https://bitesbybianca.com/small-batch-cinnamon-sugar-mochi-donut/), I actually tried omitting eggs completely, and they turned out just as fine! I imagine omitting the egg in this recipe would yield similar results. 🙂

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