I must admit to some confusion.
Several different sites claim that today is National Doughnut Day, but if memory serves me correctly, didn’t we already celebrate that all the way back in June? And while we’re on the topic of donuts and my confusion, is it spelled donut or doughnut? Is it an American vs. Canadian thing? A personal preference thing? Both?
Either way, I suppose it doesn’t really matter since today’s recipe is neither a donut nor a doughnut, making the issue of spelling and holidays a moot point. See, donuts (I’m committing to this spelling) are fried whereas my little gems are baked… but for simplicity’s sake, I’m calling them donuts anyways. I know it’s slightly false advertising, but if it walks like a duck and talks like a duck… it’s probably a duck. And if it looks like a donut and tastes like a donut… it’s probably a donut.
I was a huge fan of donuts back in the day — we’re talking 2 or 3 trips to Timmy’s every week. And my favourite kind? Chocolate glazed. Fluffy chocolate dough surrounded by a sweet crackly glaze? Dreamy.
Not so dreamy? The nutritional stats. I’m all for occasional indulgences, but I’m pretty sure my body wouldn’t appreciate that much sugar and saturated fat on a regular basis. I have no idea how I used to pull it off back in the day, but I must be getting old or something because I definitely notice a big difference in how I feel when my diet tips towards the more indulgent side for any extended period of time. But thanks to healthier options, I can have my cake donut and eat it too.
First, these guys are baked instead of fried, but you’d be hard-pressed to tell if you didn’t know beforehand. They’re moist, fluffy, and rich without being greasy or heavy… they do look like little chubsters though…
Second, they contain minimal amounts of sugar and oil, and can be made even healthier by replacing the powdered sugar in the glaze with a vanilla protein powder (it works, I promise).
Third… they’re chocolatey, relatively healthy, and [shaped like] donuts — do you really need more convincing?
I’d love to know if you make this (or any!) recipe! Tag @runwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
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Healthier Chocolate Glazed Donuts
- Total Time: 18 mins
- Yield: 6 donuts 1x
Ingredients
For the donuts:
- 1 cup whole wheat flour
- ¼ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- ½ tsp. baking powder
- ½ tsp baking soda
- 1 egg
- ¼ cup unsweetened vanilla almond milk (or any milk)
- ¼ cup plain Greek yogurt (can also use vanilla)
- 2 Tbsp. coconut oil, melted
- Optional: 2 Tbsp. chocolate chips, melted (for a more chocolatey donut)
- ½ tsp. vanilla extract
For the glaze:
- ¾ cup powdered sugar
- 2 Tbsp. unsweetened vanilla almond milk
- 1 tsp. vanilla extract
OR…
- ¾ cup vanilla protein powder
- 2 Tbsp. unsweetened vanilla almond milk
Instructions
- Preheat oven to 375ºF and lightly grease a standard donut pan.
- For the donuts: In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, and baking soda. Stir until well combined and set aside. In a separate mixing bowl, whisk together the egg, milk, yogurt, coconut oil, melted chocolate, and vanilla. Mix well before adding to flour mixture and stir gently until just combined.
- Use a piping bag or ziplock bag with one corner cut off to pipe the batter into your prepared pan, filling each one about ⅔ full. Bake for 8-10 minutes, or until donuts spring back when touched. Allow to cool before applying the glaze.
- For the glaze: Combine sugar, milk, and vanilla in a medium sized mixing bowl, stirring until smooth. Feel free to add more sugar (to thicken) or milk (to thin) to achieve desired consistency.
- Place a wire rack over a sheet of parchment paper or baking sheet. Dip each donut into the glaze, using a fork to turn it over so that both sides are well coated. Remove from bowl and place on wire rack to set. Repeat until all donuts are coated.
- Prep Time: 10 mins
- Cook Time: 8 mins
Fluffy chocolate dough. That crackly glazed shell… Everything I love about chocolate glazed donuts without any of the less-desirable aspects. And if you don’t have a donut pan in your kitchen arsenal? No problem — you can make donut holes! Simply roll the dough into little balls and bake them on a cookie sheet.
See what I did, just there? I took away all your excuses. And if you didn’t pick up on it, I’ve been secretly trying to take away your willpower with all these pictures…
Dit it work? 😉
Is there a reason there isn’t salt in the recipe? The texture of these were amazing but I feel like the flavor was “far away” lol. Like it was there but distant! A little salt (flavor enhancer) would have brought it to perfect! I’ll add some in next time. I think if I had noticed as I was cooking I would have added some in. I’m eager to try again!
For anyone curious about nutrition facts.
My variation:
I added the melted chocolate chips.
My donut pans are larger, so it only made 4 donuts.
I made half of the regular glaze and brushed it on with a pastry brush (and honestly I would recommend making half even for 6 donuts because I still had leftover glaze.)
Nutrition (1/4 of recipe):
350 calories
52 g carbs
13 g fat
9 g protein
What is the Calories, Carbs, Protein & Fat on these Donuts???
Could I substitute 1/3 cup of chocolate protein powder for some of the flour?
These look awesome! Are you using the US measuring cup or the metric one ( 250 grs. = a cup)? Thanks, I will make this recipe today, yum!!!
1 cup of flour is actually 120g. I hope you like them!
These were delicious! My boyfriend and I made them into donut holes instead and created a glaze by mixing white chocolate and coconut oil together. 🤗
I just made these today. Fabulous!!!! Your recipe is perfect!
I’m so glad you liked them, Monica! Thanks for taking the time to let me know 😀
Looks delicious… just curious, have you tested out substitutions such as almond flour and conocnut sugar? Do you know the ratios / would they likely be the same as the regular flour and granulated sugar?
Thanks! 🙂
Can these be made a head and frozen? And how do you think they would taste with a choc topping?
I’ve never tried freezing this recipe specifically, but I don’t usually have any issues with freezing my baked goods so I think they should be fine! And I’m betting they’d be AMAZINg with a chocolate topping! More chocolate is always a good thing 🙂
I just tried this yeserday with my mini-doughnut maker! They came out FANTASTIC!!!! SO so good and didn’t taste healthy at all! They were really similar to a traditional, fried cake doughnut from Dunkin Donuts. SO happy I decided to try this recipe, its gonna be one of my go-to doughnut recipes!
I featured your recipe on my blog post from yesterday if you care to check it out! http://lifeisnicenstuff.blogspot.com/2015/01/snowed-in-doughnut-adventures.html
Thanks so much for an awesome recipe! <3
could you substitute butter or applesauce for the coconut oil, i dont have that in my pantry 🙁
You could definitely do butter! Or even a different type of oil like canola.
I am lightyears late, buuuuut… I wanted to say that I just made these (gluten-free! 1/2 cup almond flour, 1/2 cup all-purpose GF flour), and they turned out fabulous! Love your recipes 🙂