These soft BAKED homemade almond butter donuts are completely vegan and oil free!
I am suddenly so obsessed with donuts.
Chocolate donuts, glazed donuts, or these Blueberry Baked Donuts…
Other flavors I’ve tried recently include toasted coconut, chocolate frosted, and cookies & cream!
It’s been a month filled with company – parents, relatives, and friends from out of town—and homemade donuts are one of my go-to easy breakfast recipes to make for company. They’re super fancy and fun, with very little prep work required.
Also Try These Dairy Free Applesauce Muffins
Above – watch the video how to make almond butter donuts
I’m not sure if anyone has said donuts are the new cupcakes, but seriously, donuts are way better than cupcakes.
If you need a donut pan, they’re easy to find – I like this donut pan on Amazon.
I’ve also seen them available at Target, Walmart, in craft stores like Michaels, in grocery stores, some department stores, or at World Market or Bed Bath Beyond (where I always have a zillion coupons).
Or the almond butter donut recipe can also be made without a donut pan if you’d prefer.
I used a mini donut pan for the donuts in the photos and a regular-sized pan for the ones in the video below.
Both ways were delicious!!!
Almond Butter Donuts
Ingredients
- 1/4 cup + 2 tbsp milk of choice
- 1 1/2 tsp white or apple cider vinegar
- 3 1/2 tbsp almond butter or allergy-friendly sub
- 1/3 cup pure maple syrup, honey, or agave
- 1/4 tsp pure vanilla extract
- 1 cup spelt, white, gf ap, or oat flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup mini chocolate chips, optional
Instructions
- If you want to glaze them with Almond Butter Glaze: Stir together 1/2 cup powdered sugar or sugar free powdered sugar, 1 tbsp almond butter, 2 tbsp milk of choice, 1/8 tsp pure vanilla extract, and a tiny pinch salt. Glaze makes enough for all the donuts with a little left over.For the donuts: Preheat oven to 350 F. Grease a donut pan, mini donut pan, or mini muffin pan. If not easily stir-able, gently heat almond butter until soft. Stir together first five ingredients, being sure to completely break up the nut butter so there are no clumps. Stir in dry to form a batter, spread into pan, and bake 8 minutes. Let sit a few minutes before going around the sides with a knife and popping out. Glaze if desired, refrigerate, then drizzle melted chocolate on top if desired. Store loosely covered out overnight – The flavor is even better the next day! Leftover donuts can also be frozen.View Nutrition Facts
Notes
Have you made this recipe?
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More Recipes With Almond Butter:
Emily says
No words, these really look too good to be true!
xo,
Em
Gail says
Hi, Katie,
When you say “store loosely covered out overnight” (after the refrigeration period), do you mean they should not go back in the refrigerator? I need to make a dessert on Friday that will not be eaten until Saturday. 🙂
Thanks!
Chocolate Covered Katie says
Oh they are completely fine to make a day in advance 🙂
I often do that and store loosely covered the first night (just with cling wrap over the top, leaving an opening so the air can escape). After a day, I like to refrigerate leftovers for freshness but would recommend gently warming leftovers that had been in the fridge.
Gail says
Great! Thank you for responding.
Christine says
Oh Katie, have you not had your donut leftovers from the fridge? They are super delicious even cold right out of the fridge! Thank you for the great recipe!! 🙂
Vicky says
Ummmm… leftovers? What leftovers? They’re gone in a day at my house, lol!
Leslie says
I love donuts too! I think cupcakes had their reign, now it is time for them to share the light with donuts. Mmm, these look so good! I have a little donut maker but not a a pan, I think I need to invest in one.
jordan @ dancing for donuts says
girrrrrrrl you never cease to amaze me!!! i’m so with you, as much as i love cupcakes, donuts are SO much better! can’t wait to try these – been meaning to make a batch of donuts for awhile now 🙂
Paige Flamm says
These donuts look amazing Katie!
Paige
Nina says
I am making these this weekend. They look and sound fantastic. I like your video, too.
Hannah says
Gorgeous, and stunningly simple. Spelt usually isn’t a go-to flour when I’m crafting desserts, but I definitely want to give it a try now.
maayan says
hi katie
is there anything i can use instead of vinegar?
thanks
Jason Sanford says
lemon juice
Cassie Tran says
These donuts look absolutely amazing! I would totally love to dig into one of these donuts–actually, make that three. LOL! 😀 All jokes aside, you’ve done amazingly with this recipe once again!
Kitty says
Hi! Could I replace the almond butter with peanut butter? Would I need to tinker with any of the other ingredients? Thanks so much!
Laura says
I used 1/1 HD flour with peanut butter and honey – I didnt melt them first though so I added extra almond milk to get the consistency that was in the video. I took them out after 9 min. still moist inside – lol ate them anyway ‘ so good! How should they look on the inside – like a cake but a little heavier?
Maureen Matteson says
Have you ever tried freezing these? I’m wanting to make a bunch of stuff for my kids ahead of time before I have surgery and these look awesome!
Jason Sanford says
It works!
Alana says
Could you use pumpkin purée in substitute for the almond butter?
Jjj says
How long do they need to be refrigerated for after glazing?
Jason Sanford says
Store in the fridge for best freshness, so until you eat them.
Tine says
I used homemade healthy Nutella instead of the almond butter, and as the glazing. Sprinkled with chopped hazelnuts. Yummm!!
Brenda says
These are very delicious and easy to make. I had to bake 3-4 minutes longer, my almond butter was runny. I put a picture of them in my new coconut bowl on the front page. Thank you for the recipe. ( I used homemade oat flour)
Tara says
Just made these. Thank you so so much for A recipe that can match a ‘normal’ recipe. They are amazingly good and moist. I made mine into cupcakes because I haven’t gotten a doughnut pan yet. So happy I stumbled on your site. ❤ ?
Elena says
I have to double, triple and quadruple the batches because they are gone so quick! Absolutely my favorite baked doughnut recipe ever!!!!
Angel says
Just made these and they were fantastic! I will make them again. Thank you for sharing this recipe!
Sara says
Hi,
These look amazing! But what is “gf ap”? Sorry if this is stated somewhere else, I just couldn’t find it! Could you use tapioca or arrowroot flour?
Jason Sanford says
It’s gluten free all purpose. I don’t think the ones you mentioned would hold up here but be sure to report back if you experiment!
Carissa says
Can i use honey in the glaze in place of the powdered sugar?
Jason Sanford says
You can always experiment! Be sure to report back if you do, as it sounds like a fun experiment 🙂
Christal says
hello i baked these donuts and they were gone in a day!!!? i want to make them again but i ran out of the flour i used do you think i can use coconut flour or garbanzo bean flour instead??
Judy Johnston says
I love your recipes and my daughter gave me your dessert cookbook for Christmas! The problem I have when I make your donut recipes is that they don’t rise and are usually pretty dense and fall apart easily. The last time I made the chocolate donut recipe from your book, I ended up making cake pops out of them; which was a delicious option but still wonder what happens.I even bought a donut pan and follow the recipe to a T but they still don’t turn out quite like yours.
BTW, I use coconut sugar or honey powder for the sweetners in most of the recipes and I make my own oat flour in my wheat grinder and then split it with almond flour. My family absolutely loves to see me open the book and head to the kitchen, I may have to go to Bakers Anyonymous!
Jason Sanford says
Hi! It would be the almond flour making it dense, most likely. I would recommend trying Katie’s recipes with one of the flours she’s listed in each recipe, at least the first time you make it, that way you can know how it’s supposed to look/taste/etc. Hope that helps!
Chris Canon says
These were a big hit with my whole family. We doubled the recipe to make 12 donuts. The normal portion of glaze took care of all 12. Then I melted sugar free dark chocolate with heavy whipping cream to top 6 donuts. I topped the other 6 with homemade whipped cream and blueberries.
Amanda says
These look amazing! In the nutrition section you say 2 points for mini donuts. The video shows you made 6. I guess that is the size of the 7 point donut? Thanks!
Rachel says
These are delicious! My kids devoured them.
Karen Oliver says
Hmmm. Something went terribly wrong for me with these. I was so excited– I love all things Chocolate Covered Katie and all things almond butt. I make your black bean muffins just about every week! I followed directions exactly and used oat flour and made the six large donuts. After eight minutes they were nowhere near cooked. I left them in an additional 10 minutes and then check with a toothpick– they were dry, even though they looked quite underdone. I thought maybe they were supposed to be, since the black bean muffins are, but when I tried to get these out of the donut pan they just fell apart and were soggy in some places. I really don’t know what went wrong!
Jason Sanford says
Hmmm, is it an oven issue possibly? She has a bunch of similar donut recipes on her site (strawberry shortcake, blueberry, healthy krispy kreme) and I haven’t seen any commenters mentioning them coming out undercooked on any of the variations, so that would be the only thing I can think of! Unless, did you make any changes to the recipe ingredients? In any case, they’re so quick to make that it might be worth doing a second batch to see if it was just a one time fluke??
Kathryn says
These are good, I had to use cocoa butter instead, used my winter press to put the into my master chef donut bakery
Jennifer Malta says
Can I substitute the almond butter for kefir or yogurt? I would think the consistency would be similar. I am trying to sneak kefir into my 7 year old diet’s since he loves donuts.
CCK Media Team says
Hi, try subbing yogurt for the oil in this recipe instead: https://chocolatecoveredkatie.com/vegan-donuts-recipes/