Easy Cookie Dough Protein Donuts (Gluten Free)
When hitting your daily protein goals and satisfying your sweet tooth go hand in hand, you'll be glad to have this easy Cookie Dough Protein Donut Recipe on hand! Made with simple ingredients like almond flour & vanilla protein powder and topped with a delicious chocolate ganache frosting, these healthy donuts are the perfect thing to reach for when you're craving a sweet treat or want something tasty as a great post-workout snack.
Equipment
- Piping bags optional
Ingredients
For The Donut Base
- ⅓ cup granulated monk fruit sweetener or sweetener of choice
- 2 large eggs room temperature
- 2 tablespoon milk of choice
- 2 tablespoon coconut oil melted; can sub for almond oil
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 ¼ cup almond flour
- ¼ cup vanilla protein powder
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 2-4 tablespoon chocolate chips
For The Chocolate Ganache Glaze
- ⅓ cup powdered monk fruit sweetener or powdered sweetener of choice
- 2-3 tablespoon cocoa powder can sub for chocolate protein powder if desired
- 2-3 tablespoon milk of choice
- edible protein cookie dough crumbles optional garnish
Instructions
- Pre-heat the oven to 350 F and grease a your donut pan with pan spray.
- Mix the batter. In a large mixing bowl add eggs, monk fruit, vanilla, coconut oil & milk. Whisk or beat with an electric mixer until smooth.
- Add in the dry ingredients. Next add almond flour, vanilla protein powder, baking powder, and salt to the wet ingredients. Using a silicone spatula, fold dry ingredients into wet until fully incorporated. If your batter has some clumps, gently whisk until no clumps remain being careful not to over mix the batter. If the batter is a bit too thick, you may add 1 tablespoon of additional milk to thin it out.
- Fold in the chocolate chips. Using a silicone spatula, gently fold in chocolate chips to the donut batter.
- Add the batter to a piping bag. (Skip this step if you are not using a piping bag & prefer to spoon the batter into the mold.) Place an empty piping bag into a mason jar or glass, rolling the top of the bag down onto the sides of the glass to make it easier to spoon the batter inside. Once all the batter is inside the piping bag, remove from the glass, twist the top shut & cut the bottom 1" off of the piping bag.
- Pipe or spoon the batter into the donut pan and place donut pan on a baking sheet for easier in and out of the oven.
- Bake for 15-20 minutes or until a toothpick comes out clean and the tops are golden brown.
- Mix up the ganache. While donuts bake, whisk together powdered monk fruit sugar, cocoa powder, and milk until a thick ganache forms. You want it to be thick enough to stick to the donut but thin enough to still spread easily. If your ganache is too thick, add a bit more milk. Too thin, add a bit more cocoa powder 1 tablespoon at a time.
- Glaze the donuts. Allow donuts to cool completely prior to glazing. Once donuts are cool, dip them top down into the glaze or spoon the glaze on top & spread evenly across the surface. Garnish with edible protein cookie dough crumbles if desired.
Notes
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- Use chocolate protein powder instead of vanilla to make a double chocolate protein donut.
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- A great way to up the protein content is to make a healthy glaze using plain greek yogurt & your favorite chocolate protein powder mixed with a little cocoa powder. You can also use plain dairy- free yogurt if needed.
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- Top the donuts with Edible Protein Cookie Dough for an even more decadent protein packed treat!
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- Pipe the donut batter into the donut pan rather than spoon the batter in for a rounder more full donut.
- You can store them in an airtight container at room temperature up to 3 days or in the fridge up to 5 days.
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