Garbanzo Bean Donuts

Before you make assumptions, no they do not taste like beans…they taste like a regular, moist peanut butter and chocolatey baked donut! I love donuts but they’re fried and can contain partially hydrogenated oils and TONS of sugar, which aren’t good for your health so I opt for healthier baked donuts. This morning, I woke up and decided I was in the mood for donuts so to the kitchen I went to do some experimenting! I made this recipe using garbanzo bean flour, coconut flour and cottage cheese so these are extra good for you can eat twice as many (you can thank me later)! They’re easy to make and I use a 6-count donut pan to make mine that you can get here!

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Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset



  • 3/4 C. Bob’s Red Mill garbanzo bean flour
  • 1/4 C. Coconut Secret’s coconut flour
  • 1/3 C. Nativas Naturals cacao powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 C. coconut sugar
  • 1/2 C. 1% cottage cheese
  • 2 eggs
  • 1/4 C. melted butter or coconut oil
  • 1 tsp. vanilla extract

Preheat oven to 325 degrees & spray or grease donut pan with coconut oil. In a large bowl, mix all dry ingredients and in a smaller bowl combine all wet ingredients. Add wet ingredients to dry ingredients and stir until well combined. Pipe into a plastic bag and cut one of the bottom corners off and pipe batter into donut pan.

Bake for 10-12 minutes. Let cool in pan for about 5 minutes before removing (or else they will fall apart). This recipe makes about 12 donuts. Top with an icing, glaze, almond butter, or greek yogurt.

I topped mine with a mixture of 1 container of vanilla greek yogurt, 1-2 tbsp of cacao powder & a tsp of honey. And of course add sprinkles! Enjoy!

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