Double Chocolate Baked Donuts

Every week I tell myself the same thing: “Okay, this is the week I’m going to eat super healthy, focus on nourishing meals, and cut back on sugar.”

And every week? Without fail, I find myself in the kitchen, baking something chocolatey. Most recently: double chocolate donuts. Because sometimes life just calls for donuts, and honestly, I’m not about to fight it.

The funny thing is, I used to think donuts were intimidating. Like they belonged in a bakery case and not in my own kitchen. But once I realized you can make a baked version—no frying, no scary hot oil—I was all in. And these? They’re fudgy, rich, perfectly soft, and honestly, dangerously easy to whip up.

The best part? They’re baked, which makes me feel slightly better about eating them for breakfast (and maybe for a snack… and okay, sometimes dessert too). I tell myself that since they’re not fried, they’re basically in the “healthier treat” category. Add a glass of milk or a side of fruit and boom—balanced meal.

I love making a batch on Sunday nights because it means I have a little something sweet to look forward to all week long. And if you’re like me—someone who strength trains and tries to eat clean most of the time—these donuts feel like that perfect middle ground. A treat that satisfies the chocolate craving without feeling too over-the-top.

So, if you’ve been needing a little chocolate comfort, or just want to surprise your family (or yourself) with something fun, give these a try. They come together in about 30 minutes, and the glaze makes them look (and taste) bakery-worthy.

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• ½ cup cocoa powder
• ¾ cup granulated sugar
• 2 tsp baking powder
• 1 tsp salt
• ⅓ cup chocolate chips

Wet Ingredients

• 2 large eggs, lightly beaten
• 1 cup whole milk
• 2 tbsp melted butter
• 2 tbsp avocado oil
• 2 tsp vanilla extract

Glaze
(Your choice of glaze ingredients—I usually go with powdered sugar, cocoa powder, and a splash of milk until smooth.)

---

Instructions

1. Preheat oven to 350°F and grease your donut pan.
2. In a large bowl, sift together the dry ingredients.
3. In a separate bowl, whisk together the wet ingredients.
4. Pour wet into dry and mix until just combined. Add a splash more milk if the batter feels too thick. Fold in the chocolate chips.
5. Spoon or pipe batter into your donut pan, filling each about ¾ full.
6. Bake for 17 minutes, or until a toothpick comes out clean.
7. Let cool for 5 minutes, then carefully remove from pan.

To glaze:

1. Place parchment paper under a wire rack (to catch drips).
2. While donuts are still slightly warm, dip them into the glaze and set on the rack to drip.
3. Re-dip once they’ve set for extra chocolatey goodness.