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Donuts - Chocolate Chip Yogurt Donuts


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Rate this recipe 4.4/5 (26 Votes)
Donuts - Chocolate Chip Yogurt Donuts 1 Picture


  • 1/2 cup oat flour (*make sure it is gluten-free oat flour if you are allergic to gluten!)
  • 1/2 cup quinoa flour
  • 1/4 cup coconut flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 2 whole eggs
  • 2 tablespoons cane sugar
  • 1/2 cup non-fat vanilla Chobani
  • 1 tablespoon vanilla extract
  • 2 tablespoons Earth Balance, melted
  • 1/2 cup unsweetened vanilla almond milk
  • 1 cup semisweet chocolate chips
  • Chocolate Icing
  • 1 cup semisweet chocolate chips
  • 2 tablespoons sunflower butter (or peanut butter/coconut oil/Earth Balance)


Adapted from


Step 1

Preheat the oven to 350°F (175°C) and then grease the donut pan and set aside.
Combine the flours, salt and baking powder in a medium size bowl and sift together.
In a separate bowl, combine the eggs, sugar, Chobani, melted Earth Balance, vanilla extract and almond milk then stir well to combine.
Gradually add in the dry ingredients to the wet while continuing to stir, just until a smooth batter has formed.
Stir in the chocolate chips and then spoon the batter into the donut pan.
Cook in preheated oven for approximately 22 minutes. (Time may vary, keep and eye to see when they are puffy and light golden brown on the edges)
Remove donuts from oven and cool for several minutes.
While donuts are cooling, melt 1 cup chocolate chips with two tablespoons sunflower butter in the microwave for 30 second increments so that is doesn’t burn.
Coat one side of each donut in chocolate and then serve!
*If you prefer the chocolate coating to be hard, simply refrigerate for 30 minutes before eating. If you prefer a thinner glaze then you can add milk (dairy or non-dairy) to the chocolate as needed. These can be stored in a sealed container in the refrigerator for up to 4 days.

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