A few weeks ago I was wandering aimlessly through Target looking for things I could impulsively purchase…as one does…and when I laid my eyes on a doughnut pan, it was a no-brainer. Right into my shopping cart it went, and now I bring you these Baked Peanut Butter Doughnuts with a chocolate glaze and crushed Reese’s Pieces. And yep – they’re gluten-free!
I don’t even have to explain how well the combo of soft, cake-like peanut butter doughnuts pairs with a silky smooth chocolate glaze. But, just so you know, it slays. Here’s how to make them.
Gluten-Free Chocolate Glazed Baked Peanut Butter Doughnuts
Soft, gluten-free peanut butter cake doughnuts with a silky chocolate glaze and crushed Reese’s Pieces.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup fine almond flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- pinch of salt
- 1/3 cup creamy peanut butter
- 2 tablespoons unsalted butter, melted
- 1 egg
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1 1/2 tablespoons cocoa powder
- 1 1/2 tablespoons milk or water
- 1/4 cup Reese’s Pieces, crushed (optional, for topping)
Instructions
- Preheat oven to 350 degrees. Spray a 6-count doughnut pan with nonstick spray
- In a bowl combine almond flour, sugar, baking powder and salt
- In a separate bowl whisk together peanut butter, butter, egg, milk and vanilla
- Add wet ingredients to dry ingredients and combine well
- Transfer batter to a large ziplock. Use scissors to snip one of the corners and squeeze batter into doughnut pan molds
- Bake for 12-14 minutes, until toothpick comes out clean. Allow doughnuts to cool completely
- To make the glaze, combine powdered sugar and cocoa powder in a bowl, then whisk in milk or water until smooth
- Dip doughnuts in glaze, then immediately sprinkle on the crushed Reese’s Pieces
- Let doughnuts set for 10-15 minutes, until the glaze firms
Keywords: doughnuts, donuts, peanut butter doughnuts, peanut butter donuts, chocolate peanut butter doughnuts, Reese’s, Reese’s doughnuts, reese’s donuts, baked doughnuts
Some notes on ingredient substitutions:
Please note I have *not* tried this recipe with any alternate ingredients! So I can not speak to whether they would work or not. However, here are some potential options:
- To make lower sugar you can swap out the granulated sugar for monk fruit sweetener
- Instead of regular butter you can use coconut oil
- Any other nut butter should work
- Using other flours can get tricky. All-purpose flour will probably work, but I definitely would not recommend using coconut flour as it has a very different absorption rate
This recipe makes a smaller batch of just 6 doughnuts (which works well for this single gal who already has a freezer full of baked goods, haha) but it can easily be doubled or even tripled if you want to make more.
Store in an airtight container for 3-5 days, or longer in the fridge. I like to refrigerate mine because baked goods made with almond flour can tend to get soggy.
As always, if you make these Chocolate Glazed Baked Peanut Butter Doughnuts or any of my other recipes, please leave a comment or review! You can also tag me on Instagram @hungry.blonde so I can see how they turned out xoxo GG
You might also like:
Salted S’mores Cookies
Grain-Free Copycat Lofthouse Cookies
Gluten-Free Oatmeal Creme Pies
Chocolate Chip Cookie Bars
Flourless Monster Cookies
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