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Warming up with these Healthier Baked Hot Chocolate Doughnuts. Made with coconut oil, sweet maple, whole wheat flour, and one top-secret ingredient that no one would guess. Then baked, dipped, dunked, and glazed generously in a rich and creamy coconut hot chocolate glaze. There’s really nothing not to love about these cute (and just perfectly sweet) doughnuts. The true secret? Plenty of vanilla extract and a splash of almond extract to highlight the flavors within the chocolate. These easy baked doughnuts are best enjoyed with a sweet mug of hot chocolate… the perfect way to warm up this winter!
Look, just because it is “healthy January”, doesn’t mean we can’t have our sweets too. Especially in today’s world, we need a little chocolate to help bring in the cheer. Cheesy, but it’s actually so true. As I mentioned in Sunday’s Favorite’s post, one of the silver linings of this past year was watching so many of you grow a love of baking. It was so fun to see!
And let’s be real, with many of us at home these days…and taking one zoom call after another, a hot chocolate doughnut is exactly the afternoon snack we need.
I mean, right? Yes, yes. Of course!
All that said, I know some of us are still looking to eat a little cleaner, this month. So I baked these doughnuts and made them just a touch healthier, but still so delicious. Trust me, these took some serious testing, but they were worth it. These are every bit as delicious as they sound. The one key? Lots of chocolate, which we all know is full of so many good for you antioxidants!
To be honest, I’ve had this idea since way back in November. I also thought about making these in December, but I had an idea that I might be able to adjust the recipe to make them a touch healthier. So I stored the concept away for a few weeks…and then totally forgot about them.
That is until little Miss Asher (who’s more like an adult these days), texted me looking for an easy hot chocolate recipe to make. Her text came in at the perfect time…just as I was brainstorming healthier sweets to share with you guys.
So I did as I do with most chocolate recipes, I ran the idea by my mom. She was sold the second the word hot chocolate came out of my mouth. And then the rest was up to me. I spent an entire day testing and retesting these doughnuts., but I finally got them just right!
Start with the doughnuts. Since I wanted these to be made on the healthier sides, I had three goals. No added processed sugar, less white flour, and one sneaky ingredient that gives everyone an extra boost of vegetables.
The batter is simple. Mix coconut oil with maple or honey to sweeten, then add in some eggs. And then…the secret ingredient…a little pumpkin puree, which I promise is not detectable in any way. The pumpkin only adds moisture to these doughnuts, and of course, some added health benefits as well.
And the next key…vanilla with a splash of almond extract. If you don’t have almond extract, that’s OK, but it does add something special to these doughnuts. It helps to highlight the rich chocolate flavors in the glaze.
For the flours, I like to use mostly whole wheat flour with just a touch of all-purpose. You could also use a gluten-free flour blend, if needed. The whole wheat flour is not only healthier, it actually helps to create a really nice texture and crumb that’s similar to a real-deal fried doughnut.
Once the batter is ready to go, just bake it up in a doughnut pan. Or if you don’t have a doughnut pan, make doughnut holes using either a regular muffin pan or a mini muffin pan. Either option works just the same, but be sure to really grease the pan before adding the batter. This is a stickier batter, so greasing the pans is essential.
Oh, this glaze. It MAKES these doughnuts and is nothing like your average doughnut glaze.
For starters, it’s made with real chocolate as opposed to just cocoa powder for an intense chocolate flavor. And to keep the glaze rich and creamy, a splash of coconut milk, vanilla, and just a touch of espresso. The espresso is optional, but I always add a shot to my hot chocolate recipe. It’s delicious.
Once the doughnuts have baked, I like to let them cool completely, then dip them in the warm glaze. So make the glaze just after you pull the doughnuts out of the oven. Then enjoy a few doughnuts with the glaze still warm…and ideally with a side of creamy hot chocolate. Trust me, tis’ very very good.
And what’s even better is that these are pretty healthy too. So you see? They’ll make a cold January Tuesday warm, cozy, and delicious.
Oh! And I do have to tell you that mom and Asher greatly enjoyed these. Asher did hers up with the largest mug of hot chocolate topped with mounds of whipped cream. She’s a smart little girl.
Looking for other healthy desserts? Here are my favorites:
Chocolate Chunk Coconut Banana Bread
Healthier Dark Chocolate Chunk Oatmeal Cookie Bars
Lastly, if you make these Healthier Baked Hot Chocolate Doughnuts, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Made these this morning and they are super tasty!! I was surprised how light they were as cake donuts tend to be quite dense but these turned out so delicious. A word of advice for any impatient bakers (like myself) that take cold ingredients out of the fridge (I.e. cold coconut milk, cold maple syrup) the coconut oil can harden and you’ll end up with chunks when you mix your wet ingredients. To fix, put it over a Bain Marie and whisk gently to melt the coconut oil to make it smooth – then add your dry ingredients. Works like a charm!
Hey Val,
I am thrilled that you liked the recipe, thanks so much for giving it a go! Have an awesome week:) xTieghan
These were ridiculously easy to make & so good, will definitely make them again! I personally don’t mind coconut or pumpkin flavors but I couldn’t taste either of those flavors in the end product – again, so so so easy to make.
Hey Nina,
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan
Would you be able to give me air fryer instructions? I would love to do these in there. Thanks!
Hey Sandy,
Sorry I have not tested these in the air fryer. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I saw these and knew I had to make them! These were an instant hit!!!
Hey Julie,
I am so glad you enjoyed the recipe, thanks so much for making them! xTieghan
Can I use gluten free flour for this? I mainly use bobs red mill for all my gluten free recipes so I would hope that it would work. Really wanna make these they look so good!
Hey Destinee,
Yes, I think that would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I have a questing for the glaze: does it harden completely once cool and dried a little out? I am just wondering if I can stack it in a box and take to work?
Hey Nina,
The glaze sets, but it is still pretty soft. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious! My glaze turned out a bit clumpy, but I contribute that to our ancient microwave… I melted the chocolate first (took about 3 minutes!), then added the milk, as I was afraid heating the milk too much would somehow curdle it (if I’m wrong about that someone correct me!). If I had better appliances, or if I had used the stove, I’m sure the glaze would have been perfect!
Hey Emily,
I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan
So good! Snd I found espresso dark chocolate chips ?
Hey Tammy,
Thanks so much for making the cookies, I am so glad they were enjoyed! xTieghan
These donuts turned out amazing with gluten free flour. It’s so nice that most of your recipes convert with gluten free flour. Everything we have made has been amazing. Can’t wait to try the Salted Tahini Butter Chocolate Chip cookies.
Hey Cheri,
I am so glad the recipe worked well for you, thanks for giving it a try! xTieghan
Great recipe! I love the healthier substitutions. Any advice on halfing the recipe?
Hey Betsy,
Thanks so much! You can just simply cut the recipe in half:) I hope you love the doughnuts! xTieghan
For those of you interested in making donuts but not buying a donut pan, I had great success with this technique. Tear off 3 paper sized sheets of tin foil and tear each into quarters… 12 rectangles. Fold the foil pieces in half length wise then again. You should have a piece of foil about 5×2” then wrap the foil around your finger forming a sort of tube that you stand upright in the muffin tin. Lastly make sure to grease the tin and foil really well before piping around the foil. Mine cooked perfectly.
Hey Stephanie,
Thanks for trying the recipe! You can also just make these in a muffin tin:) Have an awesome weekend! xTieghan
Hello Tieghan,
My mom and I love your recipes and we own both of your books!
I would like to know if I can use sour cream instead of Greek yogurt as we are stuck at home because of a total lockdown in my country. Thanks and have a nice day!
Hey Yasmine,
Sour cream, greek yogurt, or apple sauce would work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Does the glaze dry? Or stay sticky? I want to use these to make a donut cake/stack ?
Hey there,
The glaze sets, but it still soft. I hope you love the recipe, please let me know if you have any other questions! xTieghan
When it says 1/4 cup coconut oil. Do you measure 1/4 first and then melt. Or are you wanting a full 1/4 of melted coconut oil?
Hey Kelsey,
You will want to use 1/4 cup of melted coconut oil. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made these last night and they were pretty tasty. I baked them in a muffin tin and did have to add extra time, so I’d aim for 20 to 25 minutes. 🙂
Hey Jessica,
I am so glad you enjoyed the recipe, thanks so much for trying the recipe! xTieghan