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A chocolate covered donut

Healthy Chocolate Donuts (gluten-free)

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 11 donuts
Calories 134 kcal


Chocolate Donuts

  • 1 cup oat flour (certified gluten-free)
  • 1/4 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp coconut oil (melted, or butter)
  • 1/4 cup maple syrup
  • 1/4 cup plain Greek yogurt (I prefer Fage 2%)
  • 1/4 cup 2% or almond milk (or milk of choice)
  • 1 tsp vanilla
  • 1 egg

Donut Glaze

  • 1 cup powdered sugar
  • 2 tbsp cocoa powder
  • 5-6 tsp 2 % milk (or milk of choice)
  • 1/2 tsp vanilla


Healthy Chocolate Donuts

  1. To begin, preheat your oven to 350 and spray two donut pans with non-stick spray.

  2. In a small mixing bowl, add your oat flour, cocoa powder, baking soda and salt and whisk them together thoroughly till there are no cocoa powder clumps.

  3. In a large mixing bowl, add your coconut oil, maple syrup, Greek yogurt and milk and whisk together till well combined (with no yogurt clumps). Add your vanilla and egg and whisk together again.

  4. Pour your dry ingredients into your wet ingredients and stir them together till well combined, forming your donut batter. Let your batter rest for 5 minutes, for the oat flour to soak up some of the wet ingredients.

  5. Now, you can take spoonfuls of batter and fill the donut cavities, filling each one about 3/4 way full. Or, you can pipe your donut batter into the pan, using a piping or ziploc bag.

  6. Bake in the oven for 8-10 minutes, or till the donuts are springy to touch.

Chocolate Donut Glaze

  1. To a small mixing bowl, add your powdered sugar and cocoa powder and whisk them together thoroughly, so there are no cocoa powder clumps.

  2. Add your milk and vanilla, and whisk again till you have a smooth, even glaze.

  3. After your donuts have cooled, you can carefully dip the tops of your donuts in your glaze, or you can drizzle the glaze across the tops of them with a spoon.

  4. Add sprinkles, and devour!

Recipe Notes

I recommend storing these in an airtight container in the fridge, and they will last about a week stored that way.