Chocolate Chip Yogurt Donuts

Now that we’ve enjoyed a delicious and healthy summer salad, let’s make room for some chocolate! Mwuahahahahaha!

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Mmmhmmm, you didn’t think I would skip dessert with all of this creamy Chobani in my fridge, did you?

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No way…but I did do my best to make them healthy…scouts honor.

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They may taste sinfully delicious but they’re made with heart-healthy whole grain and gluten-free flours, non-fat Greek yogurt (obviously), as little sugar as possible (two tablespoons-just enough to help the medicine go down) and semisweet chocolate chips for a little antioxidant boost. Can I get a woot woot for cacao?

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Seriously though, stuff your face with one of these then go put on your bathing suit, you’ll be just fine. Winking smile


Chocolate Chip Yogurt Donuts (Gluten-free)

Click to Print this Recipe!

  • 1/2 cup oat flour*
  • 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 (or melted coconut oil or butter)
  • 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)

Makes 6 donuts

*Oats are naturally gluten-free but due to processing contamination, make sure you are buying gluten-free oats if you are allergic to gluten.

Preheat the oven to 350°F (175°C) and then grease the donut pan and set aside.

Next, combine the flours, salt and baking powder in a medium size bowl and sift together. In a separate bowl, combine the eggs, sugar, Chobani yogurt, 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.

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Stir in the chocolate chips and then spoon the batter into the donut pan.

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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.

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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.

donuts 3

Coat one side of each donut in chocolate…

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Or drizzle (if you plizzle)…

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And then devour politely consume like a starved beast lady.

By the way, if you prefer the chocolate coating to be hard (a.k.a. you don’t want to look like a 3 year-old running around in the candy store), simply refrigerate for 30 minutes before eating.

Also, this chocolate icing is pretty thick so if you prefer something thinner (more like a glaze) then you may want to add a little milk to the chocolate to help lighten it a bit.

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Please, I beg you, do not be fooled by the healthy ingredients in these donuts. They are incredibly satisfying and have a creamy texture that is loaded with salty, sweet and chocolatey flavor. {just a few of the best things in life}

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What’s your favorite kind of donut?