You may have seen a lot of donut recipes on the internet but here’s why you need to make this chocolate glazed donut. Not only is it healthy, but it’s also not complicated. You need a few basic ingredients – most of them you already have in your pantry – and about 20-30 minutes. That’s it. No batter to let sit and rise, or roll out and make a mess. It’s as simple as mixing the batter together and plopping it into the pan.
The good thing about a chocolate glazed donut is it makes sense any time of day. It can be a breakfast treat, a mid-morning snack, an afternoon snack, or even a dessert before bed. Because this recipe is healthy and has only 5 points a donut, you really can have it anytime you want without worrying about intaking useless calories.
Three reasons why you need to make this recipe!
You can have fresh donuts anytime you want.
No need to wait on the Hot N Ready sign. Make them yourself and enjoy them at any time of day without the guilt.
You’ll save money.
Donuts aren’t necessarily expensive, but you also don’t need any fancy ingredients for this recipe. With just the basics, you can make a delicious chocolate glazed donut at home for much cheaper than getting store-bought ones.
It saves you so many calories.
This chocolate glazed donut is only 110 calories and 5 grams of sugar. Compared to a Krispy Kreme chocolate glazed donut that has __ calories and __ grams of sugar, this version is so good for you. You can feel good about the decision you’re making to take care of your health while also enjoying a favorite treat.
Ingredients you need to make a Chocolate Glazed Donut:
- 1 egg
- 2 Tbsp sugar
- 1/2 cup milk (I used 1%)
- 1 tsp vanilla
- 1/2 cup flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
FOR THE GLAZE
- 1/3 cup confectionary sugar (icing sugar)
- 1/4 tsp vanilla
- 2 Tbsp warm water
How to make Chocolate Glazed Donuts (step by step):
- Preheat oven to 350F, and spray a 6-hole donut tin with some nonstick spray.
- In a bowl whisk the eggs with the sugar until it starts to become lighter and changes color. Then whisk in the milk and vanilla.
- Gently fold in the flour, cocoa powder, and baking powder. Pour the batter into the sprayed donut tin. To get the batter into the donut pan without making a mess, put the batter into a piping bag or zip-loc bag and snip the corner. You can then pipe the batter evenly into the circles of the pan and create even donuts.
- Bake in the oven for 16 minutes and let it cool for 5 minutes.
- To make your glaze use something that will be good to dip the donuts in like a small flat plate with raised sides. Mix the confectionary sugar, vanilla, and water till the sugar is dissolved. Dip both sides of the donuts into the glaze and then transfer to a wire rack with something underneath to catch the glaze that will drip off.
- Let the glaze dry and store the donuts in a sealed container.
Makes 6 donuts. Nutrition info per donut: Calories 110, Fat 2g, Saturated fat .4g, Carbs 21g, Fiber 1.6g, Sugars 5g, Sodium 105 mg, Protein 4g.
WW Points
- Egg 0 points
- Sugar 7 points
- 1% milk 2 points
- Vanilla 0 points
- All Purpose flour 6 points
- Unsweetened cocoa powder 2 points
- Baking powder 0 points
- Confectionary sugar 12 points
5 points per donut based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Personal points- 4 using the WW recipe builder
Freestyle SP- (blue, green & purple) 4 using WW recipe builder
Points Plus- 3 using PP calculator
Different ways to change up this recipe:
- Add a few chocolate chips to the batter. Extra chocolate never hurts.
- Swap the cocoa powder for a scoop of protein powder for a muscled-up donut. You can use either vanilla or chocolate protein powder. Vegan protein powders tend to bake the best, compared to whey protein powders.
- Use Swerve confectionary sugar instead of regular confectionary sugar and you’ll save 2 points per donut. Each donut will end up at 3 points.
- Decorate these however you’d like based on the season. Donuts a great any time of year but for special occasions use sprinkles to celebrate. Red, white, and blue for the 4th of July, orange for Halloween, or even crushed peppermint for Christmas.
- You can easily change the glaze flavor by using a different extract. Some delicious options to pair with chocolate would be almond, mint, or peppermint.
Tips and Tricks for Making a Chocolate Glazed Donut:
- These do freeze well. Place them on a baking sheet, and once slightly frozen, wrap them individually in plastic wrap. Then place all wrapped donuts in a large freezer ziplock bag. You can pull one out when you need it and let it thaw right on the countertop.
- If you keep these in the fridge, it may slightly dry them out. Store them in a covered container for 1-3 days on the countertop. If you won’t eat them all before then, go ahead and freeze them.
- If a lot of the glaze drips off, recalculate the points and use only ¼ cup of confectioners sugar for the nutrition info. It will probably save you some calories since you’re not actually using what drips off.
- If you want to make a few batches, don’t make it all in one sitting if you have just one donut pan. Make individual batches of the batter and cook one at a time. Baking powder reacts quickly, so you don’t want the batter to sit too long before cooking. Otherwise, baking powder will lose its potency, and your donuts will not rise.
Similar recipes you’ll enjoy:
Chocolate Glazed Donut
Ingredients
- 1 egg
- 2 Tbsp sugar
- 1/2 cup milk, I used 1%
- 1 tsp vanilla
- 1/2 cup flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- FOR THE GLAZE
- 1/3 cup confectionary sugar, icing sugar
- 1/4 tsp vanilla
- 2 Tbsp warm water
Instructions
- Preheat oven to 350F, and spray a 6-hole donut tin with some nonstick spray.
- In a bowl whisk the eggs with the sugar until it starts to become lighter and changes color. Then whisk in the milk and vanilla.
- Gently fold in the flour, cocoa powder, and baking powder. Pour the batter into the sprayed donut tin. To get the batter into the donut pan without making a mess, put the batter into a piping bag or zip-loc bag and snip the corner. You can then pipe the batter evenly into the circles of the pan and create even donuts.
- Bake in the oven for 16 minutes and let it cool for 5 minutes.
- To make your glaze use something that will be good to dip the donuts in like a small flat plate with raised sides. Mix the confectionary sugar, vanilla and water till the sugar is dissolved. Dip both sides of the donuts into glaze and then transfer to a wire rack with something underneath to catch the glaze that will drip off.
- Let the glaze dry and store the donuts in a sealed container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How many points without any glaze?
The glaze will add a point, so 3
What would the points be if you don’t do the glaze?
The glaze adds a point, so 3
Ok I need to get a donut pan! These look amazing as usual. Thanks for posting the recipe 🙂
Yes to a donut pan 🙂 thanks I hope you enjoy them
I am so glad I found your blog! I really hate the taste of artificial sweeteners (and some make me sick!) so it’s nice to see that all the recipes I’ve read so far use real sugar…but are still low points! These look delicious – I’m going to have to borrow my sister’s donut pans I think!
Hi Meghan, I’m glad you found me too 🙂 yeah I am the same way, most artificial sweeteners upset my tummy 🙁 I have a few on here that I tried for a sponsored post but the majority of them use real sugar, just less 🙂 I hope you enjoy the recipes!
Made these this morning. They came out lovely! Not overly sweet, like a mini bundt donut. These and your bubble ups are our faves! Thanks for always sharing your amazing recipes.
Can’t wait to try these! I’ve missed my chocolate donuts. Do you think they’d bake up as mini muffins?
Yes you can probably make mini muffins as well 🙂 Hope you enjoy
I don’t have a donut pan, but I do have a mini bundt cake pan…do you think I could use it in place of the donut pan?!
What type of flour would be best? All purpose or self rising? Also, would cashew milk work or would it taste strange?
I use all purpose but if you only have self rasing it’s fine too.. I think cashew milk will work ok and as long as you are use to it I don’t see if really changing he flavor
Would i have to change any of the other ingredients if I left out the cocoa powder to make them plain glazed? Ty!
I only have them set up the way I made them, if you want to leave something out I can’t guarantee they will turn out the same, you’d need to replace the dry your omitting
These are really tasty and just enough! The sweetness isn’t overwhelming which I really appreciate. Thanks for including the WW personal points.
You are very welcome, so glad you enjoyed the donuts 🙂
You have so many adds, commercials etc on you site I can’t ever get a recipe to print. This is very frustrating. ARG!
Hi Donna, sorry you feel that way, I should not have any pop ups which a lot of other sites do (Cause I too hate those) but please know those ads are what pay my bills and allow me to spend the time that I do creating and sharing all these recipes with you