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Almond Butter Donuts

Homemade almond butter donuts – completely vegan & oil free!

almond donuts

I am suddenly so obsessed with donuts.

If you follow my instagram posts, you might have seen the Cookie Monster Donuts I made last week.

Other flavors I’ve tried recently include toasted coconut donuts, chocolate peanut butter donuts, mint chocolate chip donuts, and a few more flavors. 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 breakfast recipes to make for company, because donuts are fancy and fun, but at the same time there’s very little prep work required to make them.

 

I had way too much fun making the video for these donuts…

And hopefully my videos are getting better?! At least I sort of know what I’m doing, much more than I did with my first video, for Vegan Cheese Sauce.

Watch that video if you want to laugh at me.

Actually, maybe don’t watch that video – maybe I can distract you with donuts instead.

Ooh, look how shiny!

healthy doughnuts recipe
almond butter donuts

I’m not sure if anyone has said donuts are the new cupcakes, but seriously, donuts are way better than cupcakes.

You can make this almond butter donut recipe without a donut pan if you don’t have one; or you can pick up a pan, usually under ten bucks, on Amazon, at Target or Walmart, in craft stores like Michaels, in grocery stores or some department stores, or at World Market or Bed Bath Beyond (my personal preference because I always have a zillion coupons).

The donuts in the photos were made in a mini donut pan, and the ones in the video were made in a regular-sized pan. Both were delicious!

Healthy BAKED Almond Butter Donuts (Oil-Free)

 

Adapted from my Blueberry Baked Donuts Recipe

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Almond Butter Donuts

These healthy almond butter donuts are baked instead of fried and can be completely vegan!
5/5 (8)
Total Time 8 minutes
Yield 6 large or 20 mini 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
     

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

 

 

 

More Healthy Breakfast Recipes:

blender muffins

Flourless Blender Muffins

 

instagram 2

Chocolate Quinoa Breakfast Cups, from the Hello Breakfast Cookbook

 

5/5 (8)

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Published on August 17, 2017

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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Reader Interactions

37 Comments

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  1. 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.

  2. 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.

  3. 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!

  4. 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!

  5. 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!

  6. Tine says

    I used homemade healthy Nutella instead of the almond butter, and as the glazing. Sprinkled with chopped hazelnuts. Yummm!!

  7. 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)

  8. 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. ❤ ?

  9. Elena says

    I have to double, triple and quadruple the batches because they are gone so quick! Absolutely my favorite baked doughnut recipe ever!!!!

  10. 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!

  11. 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??

  12. 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!

  13. 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.

  14. 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!

  15. 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??

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