Gluten-Free Peanut Butter Donuts Recipe

If you love peanut butter, this gluten free peanut butter donut recipe is going to become a favorite. The donuts are tender, lightly sweet, and full of peanut flavor from both peanut butter and powdered peanut butter. A simple peanut butter icing makes them even more irresistible without adding extra fuss.

These donuts are also practical for busy mornings. They are easy to grab on the way out the door, simple enough for a weekend baking project, and fun to decorate with sprinkles, chopped nuts, or a drizzle of chocolate icing. The batter comes together quickly in bowls, and you do not need a deep fryer.

Ingredient Notes

For the full ingredient list and exact amounts, see the recipe card below.

• Gluten-free flour blend: This recipe was tested with Bob’s Red Mill 1 to 1 Gluten-Free Flour Blend and King Arthur Measure for Measure Gluten-Free Flour. Other blends may work, but they have not been tested in this recipe.
• Xanthan gum: If your gluten-free flour blend does not contain xanthan gum or guar gum, add 1 teaspoon to help the donuts hold together.
• Baking powder: Use aluminum-free baking powder for the best flavor.
• Powdered peanut butter: Powdered peanut butter adds extra peanut flavor without making the batter too heavy. Always check labels to make sure your peanut products are gluten-free.
• Milk: Use regular milk or your favorite non-dairy milk. Canned coconut milk is not recommended because it is too thick and rich for this batter.
• Coconut oil or butter: Use coconut oil to keep these donuts dairy-free, or use melted unsalted butter if dairy is not a concern.
• Eggs: Use large eggs for the best texture.

Step 2: In a medium bowl, whisk together the milk, eggs, warmed peanut butter, and melted coconut oil or butter. Pour the wet ingredients into the dry ingredients and mix until a soft donut batter forms.

The batter should be thick but scoopable. It should not be runny. You can also use a stand mixer if you prefer, but avoid overmixing once the batter comes together.

Step 3: Preheat your donut maker or prepare your donut pan if baking in the oven. Lightly grease the donut cavities so the donuts release easily after cooking.

Spoon the batter into each donut cavity. Do not overfill, because the donuts will rise as they cook. If using a donut maker, close the lid and cook according to the recipe directions below.

Oven Baking Directions

To bake these gluten free peanut butter donuts in the oven, preheat the oven to 350º F. Spoon the batter into a greased donut pan and bake for 15 to 18 minutes, or until the donuts are set and cooked through. Baking time can vary depending on the size and depth of your donut pan.

Make Them Even More Fun

These peanut butter donuts are delicious as written, but you can easily dress them up for parties, brunch, or dessert trays.

• Chocolate icing: Drizzle chocolate icing over the peanut butter icing for a classic chocolate-peanut butter flavor.
• Candy: Add your favorite small candies on top while the icing is still soft.
• Nuts: Sprinkle crushed peanuts, almonds, or cashews over the icing for extra crunch.
• Sprinkles: Use gluten-free sprinkles for a colorful finish.

These gluten free peanut butter donuts are best enjoyed within 1 to 2 days. Store them in an airtight container or sealed bag at room temperature. If they become overly dry, too moist, or show any signs of mold, discard them.

They can be made dairy-free by using non-dairy milk and coconut oil. If you use regular milk or butter, they will contain dairy.

Yes. For best results, place the cooled donuts on a baking sheet and freeze them for 2 to 3 hours. Once firm, transfer them to an airtight container or freezer bag. Thaw them on the counter when ready to eat. If you prefer them warm, microwave briefly until heated through.

Love This Recipe?

If you make these gluten free peanut butter donuts and enjoy them, leave a comment with the flour blend you used. Your feedback helps other gluten-free bakers get great results.

Easy Gluten Free Peanut Butter Donuts

Author: Sandi Gaertner

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Servings: 24 donuts | Calories: 140 kcal per serving

This easy recipe makes soft, flavorful gluten free peanut butter donuts topped with creamy peanut butter icing. Make them in a donut maker or bake them in the oven.

Ingredients

• 2 cups gluten free flour blend
• ⅔ cup cane sugar
• 1 teaspoon aluminum-free baking powder
• ½ teaspoon baking soda
• ⅛ teaspoon salt
• ⅓ cup powdered peanut butter
• ½ cup milk or non-dairy milk
• ½ cup peanut butter, warmed
• ¼ cup coconut oil or unsalted butter, melted
• 2 large eggs

For the Icing

• ⅓ cup peanut butter
• 2 tablespoons powdered sugar

Equipment

• Donut maker or donut pan

Method

1. Preheat the donut maker. If baking, preheat the oven to 350º F.
2. Warm the powdered peanut butter, peanut butter, and coconut oil or butter until softened. Do not make the mixture so hot that it cooks the eggs.
3. In a large bowl, whisk together the gluten-free flour blend, cane sugar, baking powder, baking soda, salt, and powdered peanut butter.
4. In a separate bowl, whisk together the milk and eggs.
5. Add the wet ingredients and warmed peanut butter mixture to the dry ingredients. Mix until a thick batter forms.
6. Lightly grease the donut maker or donut pan.
7. Spoon the batter into each donut cavity.
8. If using a donut maker, cook for 7 to 8 minutes, checking after 5 minutes because different models cook at different speeds.
9. If baking in the oven, bake for 15 to 18 minutes, or until the donuts are cooked through.
10. Move the donuts to a cooling rack and let them cool before icing.

Icing

1. Mix the peanut butter and powdered sugar in a small bowl until smooth.
2. Dip each cooled donut into the icing and place it back on the cooling rack to set.

Notes

1. These donuts can be made in a donut maker or baked in a donut pan.
2. This recipe was tested with King Arthur Measure for Measure Gluten-Free Flour, Bob’s Red Mill 1 to 1 Gluten-Free Flour Blend, and Authentic Foods Multi Blend.
3. If your gluten-free flour blend does not contain xanthan gum or guar gum, add 1 teaspoon.
4. Almond milk works well, but other dairy-free milks may also be used. Canned coconut milk is not recommended.
5. Store leftovers in an airtight container. For longer storage, freeze the donuts for up to 4 months.

Nutrition

• Serving: 1 donut
• Calories: 140 kcal
• Carbohydrates: 16 g
• Protein: 4 g
• Fat: 7 g
• Saturated Fat: 2 g
• Trans Fat: 1 g
• Cholesterol: 19 mg
• Sodium: 111 mg
• Potassium: 88 mg
• Fiber: 2 g
• Sugar: 8 g
• Vitamin A: 104 IU
• Vitamin C: 1 mg
• Calcium: 28 mg
• Iron: 1 mg