Paleo Chocolate Chip Donut Recipe
This recipe is very simple, and makes surprisingly delicious donuts! This isn’t a “they’re fine for a healthy version” recipe – these won’t feel like you’re settling at all, and the ingredients (while not exactly health food) are all recognizable and fine in moderation – which is why I only made a half dozen, since they’ll go quick Tag me on Instagram and let me know what you think!
Makes 6 mini donuts
Prep time: 10 minutes
Cook time: 10 minutes
- 3/4 cup gluten-free / paleo flour blend
- 1/3 cup coconut sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup (or oil of choice)
- 1/4 cup milk (or non-dairy milk of choice)
- 1 teaspoon apple cider vinegar
- ¼ cup mini chocolate chips (optional)
- 2 heaping tablespoons cacao mocha Prymal coffee creamer
- Coconut milk as needed
- Preheat oven to 425°F. Grease one six-serving mini donut pan; set aside.
- In a large mixing bowl, mix the flour, sugar, baking powder, cinnamon, and salt.
- Add the egg, vanilla, oil, milk, and vinegar and stir until combined (it’ll be thick, not clumpy or runny). Fold in the chocolate chips if using.
- Spoon the batter into the donut pan, filling each donut well about 2/3 full.
- Bake for 10 minutes or until the donuts rise and set (an inserted toothpick will come out clean).
- Remove from oven and let cool for 5 minutes. Carefully remove the donuts from the pan (You may need to use a spoon or a rubber spatula to loosen them if they stick).
- For the coating: In a separate small mixing bowl, combine the powdered coffee creamer with milk or water, a tablespoon at a time, stirring until you get a thick frosting consistency (if it gets too watery, just add more creamer). Frost the top of each donut with a knife. (You can also make a coating by melting a ratio of 2:1 chocolate chips and coconut oil to create a thick coating).