Dark Chocolate Peanut Butter Donuts

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Delicious donuts combining dark chocolate and peanut butter!


For the donuts:

  • ¾ c (90g) whole wheat pastry or gluten-free flour
  • ½ c (40g) cocoa powder
  • 1 tsp (3g) baking powder
  • ¼ tsp (2g) salt
  • 1 tbsp (14g) coconut oil or unsalted butter, melted
  • 1 large egg, room temperature
  • 1 tsp (5mL) vanilla extract
  • ¼ c (60mL) maple syrup or agave
  • ¼ c (68g) plain nonfat Greek yogurt
  • ¼ c (60mL) nonfat milk

For the glaze:

  • 2 tbsp (34g) plain nonfat Greek yogurt
  • 1 tbsp (15mL) agave
  • 1 tbsp (16g) creamy peanut butter
  • 1-2 tsp (5-10mL) nonfat milk


  1. Preheat an electric donut maker. (For a conventional oven and donut pans, see Notes below.)
  2. To prepare the donuts, whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the maple syrup and Greek yogurt, mixing until no large lumps remain. Alternate between adding the flour mixture and milk to the egg mixture, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts and the milk in 2 equal parts.) Transfer the batter to a large zip-topped bag, and snip off one corner.
  3. Lightly coat the cavities of the donut maker with nonstick cooking spray. Pipe the batter into the cavities, filling each to the rim. Close the lid, and bake for 5-7 minutes, or until barely firm to the touch. Immediately transfer to a wire rack to cool, and repeat with any remaining batter.
  4. To prepare the glaze, stir together the yogurt, agave, and peanut butter in a small bowl. Slowly add the milk ½ teaspoon at a time, stopping once the desired consistency is achieved. Dip each donut into the glaze, and return to the wire rack to let the glaze set.



To bake in a conventional oven, preheat the oven to 350°F, and lightly coat a donut pan (12 mini cavities) with nonstick cooking spray. Prepare the batter as directed, and pipe into the cavities. Bake at 350°F for 5-8 minutes, or until barely firm to the touch. Let the donuts cool in the pan for 5 minutes before turning out onto a wire rack. Continue as directed.



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