It’s no secret that my love runs DEEP for the chocolate peanut butter combo. Food always makes me happy no matter what, but there is really something absolutely magical about chocolate and peanut butter together. I often dip my spoon in peanut butter jars and sprinkle it with dark chocolate chips, or even better yet, smear peanut butter on a square of my favorite 85% chocolate bar from Trader Joe’s.
These are SO insanely good. They feel absolutely SINFUL, but they’re actually somewhat healthy. Healthy to the point that they’re totally acceptable for breakfast. They’re made with whole wheat flour, and there’s only 1/4 cup of sugar in the whole batch of donuts..crazy huh?! They sound like your weekend plans… 🙂
I’m usually a fried donut girl. I think that typically nothing compares to the taste of a yeasted, fried donut. These, though, gave the yeasted donut a serious run for their money. They’re so moist and full of rich chocolate flavor, not too sweet, and have the perfect amount of creamy peanut butter glaze.
I also topped them with my favorite mini dark chocolate peanut butter cups, because texture is always a must. And extra chocolatey + pb flavor of course!
And then I drizzled them with more peanut butter on top, because why not?
I love baking with whole wheat pastry flour because it has such a wonderful, fine texture that is not gritty at all like regular whole wheat flour. These donuts are serious clouds because of it.
I have been baking a ton with alternative flours like almond flour, coconut flour, and chickpea flour lately, and I forgot how much I LOVE Whole wheat pastry flour. Definitely going to go stock up on it again!
Lightened-Up Chocolate Peanut Butter Donuts
- For the DONUTS:
- 1 c. whole wheat pastry flour (not regular whole wheat flour)
- 1/3 c. cocoa powder
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 c. brown sugar
- 1 large egg
- 1/2 c. unsweetened vanilla almond milk (or milk of your choice)
- 2 tsp. vanilla extract
- 1/4 c. plain Greek yogurt
- 2 T. coconut oil, melted and slightly cooled
- 1/4 c. mini chocolate chips
- For the GLAZE + TOPPING:
- 3 T. peanut butter, the natural drippy kind
- 1/4 tsp. vanilla extract
- 2/3 c. powdered sugar
- 1/4 c. almond milk
- extra natural peanut butter for drizzling
- mini dark chocolate peanut butter cups, chopped (can use any kind you'd like, but I love Justin's!)
Preheat oven to 375℉. Spray a standard donut pan with coconut oil cooking spray or regular cooking spray. Combine flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Whisk to combine. Set aside.
- In another medium bowl, whisk together the egg and brown sugar until combined. Add the rest of the wet ingredients (almond milk, vanilla, Greek yogurt, and coconut oil). Whisk until incorporated.
Gradually add the dry ingredients into the wet, folding to combine. Gently fold in the chocolate chips. Either using a pastry bag or a spoon, gently pipe or spoon the batter into the prepared donut pan. Fill each about 3/4 the way full. Bake for 12-15 minutes until donuts are cooked through and spring back when touched. Let cool on a baking rack.
While the donuts are baking, make the glaze. Add peanut butter and vanilla to a medium bowl. Whisk in the powdered sugar gradually, then add the almond milk and whisk until no lumps remain and a glaze forms. If it seems too thick, add an extra tablespoon of almond milk. Dip the donuts in the glaze, then sprinkle with chopped peanut butter cups. Devour.
Donut base adapted from this recipe.
What are your favorite donuts flavors, and are you on team fried or baked?!