When I was a kid, once in a while my dad would come home from the deli with a special treat for my brother and me, wrapped in plastic and coated in sugar and infused with who-knows-how-many strange ingredients. This treat was one of my childhood favorites – the black & white cookie. My mom would cut it in half so each of us got some chocolate, some vanilla, and we’d often squabble over who got the half with a minuscule morsel more chocolate icing!
Now that I’m older and a health food blogger, I shiver at the thought of the artificially sweetened, sugar-frosted things wrapped in plastic. But at the same time, I’d been longing for the taste of that welcome dessert from my childhood. I thought of making healthified black & white cookies, but then I remembered my poor neglected donut pan from way back when, and settled on some black & white donuts instead!
These donuts are pretty much black & white cookies in donut form! Soft, lemony cake donuts covered with chocolate on one side, vanilla on the other, they take me back to a beloved childhood treat minus the guilt. And since my brother never eats any of my healthy treats, I didn’t have to squabble with him over the cute little goodies!
With whole wheat pastry flour, no butter or oil, less sugar than traditional baked goods and 150 calories per serving, you can’t say no to these donuts. So go ahead and bake up these blasts from the past!
Black & White Cookie Donuts
chocolate glaze inspired by Kitchen Cici
makes 6 regular sized donuts
Ingredients:
donuts
- 1/2 cup whole wheat pastry flour
- 1 tsp baking powder
- 1/3 cup skim milk
- 1/2 an egg, or 1.5 tbls Egg Beaters
- 4 tbls + 1 tsp lemon curd
- 1 tbl organic light agave syrup
- 1/2 tsp pure vanilla extract
chocolate glaze
- 1/4 cup semisweet chocolate chips (I used Guittard brand)
- tiny drop water
- 1 tsp skim milk
vanilla glaze
- 1/4 cup Truvia baking blend
- 1 tbl skim milk
- 1/2 tsp pure vanilla extract
- 1/4 tsp organic light agave syrup
Directions:
For donuts: Preheat oven to 325 Fahrenheit. Spray a 6-cavity donut pan with non stick spray.
In a medium or large bowl, combine whole wheat pastry flour and baking powder and mix. Add the milk, 1/2 egg, lemon curd, agave, and vanilla, and mix thoroughly.
Spoon batter evenly into each donut cavity (ugh, I hate that word! 🙂 ) and bake in preheated oven for 8 minutes or until a cake tester comes out clean.
For chocolate glaze: Fill a large saucepan with one inch of water and heat to high until water boils. On top, place a bowl with 1/4 cup of chocolate chips and about a teaspoon or so of water inside. Turn heat to medium and stir the chocolate chips constantly until they melt.
Remove from heat. Let cool a few minutes, then add 1 tsp of milk and mix well.
For vanilla glaze: In a small bowl, combine 1/4 cup Truvia baking blend, 1 tbl milk, 1/2 tsp vanilla, and 1/4 tsp agave. Blend until it has a sort of glaze-like consistency.
When donuts have cooled, spread chocolate glaze on half of each donut, and vanilla glaze on the other half. Now you’re ready to enjoy!
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