When you hear the word “donut” you probably want to run and hide so you don’t blow your points for the day. These double chocolate donuts are the reason you don’t have to. I am all about making low point donuts, because everyone should be able to have their donut and eat it too. 😉
No fryer, no yeast, no waiting for dough to rise. You stir one small bowl of batter, spoon it into a donut pan, and 9 to 11 minutes later you have four soft, cakey chocolate donuts with mini chips in every bite and a little vanilla icing on top. Cocoa in the batter, chips folded in. That is the double.
Egg whites and almond milk keep them light, and the batch is small on purpose. Four donuts, 4 Points each, and no box of leftovers calling my name. If you have a sweet tooth like mine, my Weight Watchers desserts have plenty more.
Why try these double chocolate donuts?
- Baked, not fried. With baked chocolate donuts the pan does all the work. No pot of oil, no splatter, no fried smell in the kitchen.
- A small batch. Exactly four. No box of a dozen on the counter all week. Want eight? Double it.
- 15 minutes, start to finish. Five to mix, 9 to 11 in the oven. Weeknight donuts, eaten warm.
- Real chocolate flavor. Cocoa in the batter, mini chips in every bite (these are chocolate chip donuts, after all), and a pinch of cinnamon that makes the chocolate taste even more like chocolate.
- Pantry ingredients. Flour, sugar, cocoa, baking powder. The only special thing is the pan.
- Only 4 Points a donut. Cakey, chocolatey, iced, and room left in your day.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Serving Size: 1 donut
4 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients
The amounts look tiny because this is a small batch. Four donuts, and everything doubles cleanly for eight.
- 1/3 cup flour
- 2 tablespoons white sugar
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1 teaspoon egg whites
- 1/4 cup almond milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon mini chocolate chips
To finish, a simple vanilla icing for drizzling over the tops.
The lightened-up part is quiet: egg whites instead of a whole egg, almond milk instead of regular, and just a tablespoon of mini chips, which spread further than regular ones. Keep the cinnamon in. You won’t taste it, just better chocolate.
Instructions
- Preheat your oven to 350°F.
- In a small bowl, whisk together the flour, sugar, cocoa powder, baking powder, and cinnamon. Break up any cocoa lumps now.
- Add the egg whites, almond milk, and vanilla. Stir just until you don’t see dry flour. The batter will be thick, more cake batter than pancake batter. Don’t overmix.
- Fold in the mini chocolate chips.
- Spray your donut pan well, right down into the grooves, and fill enough cavities for 4 donuts, about two-thirds full. If you want to make 8 donuts, just double the recipe.
- Bake for 9 to 11 minutes, until the tops spring back when you press them lightly. Let the donuts sit in the pan for a couple of minutes, then turn them out and drizzle with vanilla icing.
Variations and substitutions
- Make eight. Double every ingredient. The bake time stays the same.
- Add sprinkles. Scatter them over the icing while it’s still wet so they stick. Rainbow sprinkles turn these into bakery donuts for zero effort.
- Change the chips. White chocolate, dark chocolate, or peanut butter chips all work in the same amount. Chips and icing are where most of the points live here, so give your app a quick look if you swap.
- Go triple. Drizzle with a chocolate icing instead of vanilla. If you love that idea, my triple chocolate brownie donuts take it all the way.
- Skip the icing. A dusting of powdered sugar works, or eat them plain and warm. They are chocolatey enough on their own.
Tips and tricks
- Baked vs. fried, honestly. A baked donut is a different donut: cake donut, not the airy yeasted kind from the drive-through. Soft, tender, chocolatey, and out of the oven in 15 minutes. For me that wins.
- Don’t overfill the pan. Too much batter rises over the center post and you get a chocolate muffin with a dent in it. Two-thirds full is plenty.
- Pipe it if you like. Batter in a zip-top bag, snip a corner, pipe it into the pan. Cleaner circles, less mess.
- Cool before you drizzle. Ice a hot donut and the icing slides right off. Give them a few minutes on a rack first.
- Storing them. An airtight container at room temperature for a day or two. To freeze, leave the icing off and drizzle after they thaw.
More donuts to bake
Once you own a donut pan, it’s hard to stop. My chocolate glazed donut is the classic with a shiny chocolate glaze, and my roundup of baked donut recipes has more than twenty, all 5 Points or less. Pick one for this weekend.
Baked Double Chocolate Chip Donuts
Ingredients
- 1/3 cup flour
- 2 tbsp white sugar
- 1 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1 tbsp egg whites
- 1/4 cup almond milk
- 1/2 tsp vanilla extract
- 1 tbsp mini chocolate chips
Instructions
- Preheat oven to 350F
- Mix dry ingredients then add wet, fold in chocolate chips.
- Spray your donut pan and fill enough for 4. If you want to make 8 donuts just double the recipe.
- Bake for 9-11 minutes, drizzle with vanilla icing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can’t find your vanilla icing recipe for the double chocolate chip donuts.it is not with donut recipe.can you please tell me what it is.
Hi Joanne, that is just store bought icing (from the tub) just a little was used