Chocolate Chocolate Chip Donuts with Almond Butter Glaze

Double the chocolate with these chocolate donuts with plenty of mini chocolate chips throughout. I’ve been on an almond butter kick lately so thought that would make a delicious icing.

chocolate chip chocolate donut with almond butter glaze gluten free dairy free

My first thought was peanut butter but I didn’t actually have any on hand so almond butter it was! I used chunky in this recipe but you could go creamy if you want a more smooth icing.

chocolate chip chocolate donut with almond butter glaze gluten free dairy free

When I first made these I used a gluten free all-purpose flour and I was disappointed in the turn out. You could certainly substitute the regular all-purpose flour for a gluten free flour, but the textures will be different. I did not try almond flour but that could be another gluten free possibility. I found they were more dense and did not rise or become fluffy like this recipe. Using the all-purpose flour really does make them a light and fluffy baked donut!

chocolate chip chocolate donut with almond butter glaze gluten free dairy free

Chocolate Chocolate Chip Donuts with Almond Butter Glaze

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 donuts
Author Laura Doerr

Ingredients

  • 2 cups all purpose flour
  • 2/3 cup sugar
  • 1/3 cup cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1 cup milk dairy or non-dairy
  • 2 eggs lightly beaten
  • 2 tbsp melted butter
  • 1/2 cup mini chocolate chips

For the glaze

  • 1 1/2 cups powdered sugar
  • 1-2 tbsp milk
  • 2-3 tbsp almond butter creamy or crunchy
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 425 degrees, and lightly spray donut pan with non-stick spray.

  2. In a medium mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, cinnamon, and salt. Stir in vanilla extract, milk, eggs, and melted butter until combined. Batter will be thick. Stir in chocolate chips.

  3. Pipe into the pan with a plastic baggie or piping bag, or spoon evenly into the donut pan. Bake for 7-9 minutes. Cool in the pans for about 5 minutes before removing. Cool completely before icing. 

For the icing

  1. Combine all of the icing ingredients in a small bowl. If you want a thicker glaze add more powdered sugar, if you need to thin it out, add more milk in small amounts at a time. Dip each donut or drizzle over the top. Best if enjoyed immediately. 

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