I call these donuts a happy miracle. They are healthier than most donuts; and I took some chances using different ingredients and it worked. So, these Coconut Flour Chocolate Glazed Donuts are grain, gluten, dairy, oil and egg free! Oh, and nut free too! But, oh, so, good!
Making Your Coconut Flour Chocolate Glazed Donuts-
I mix all the ingredients in a mixing bowl. Spread the batter in your donut pan (Aff-link) to make 5 donuts. Bake at 350 degrees F. for approximately 30 minutes. While the donuts are baking, it is time to make the glaze! You might have a favorite glaze that you could use here. I simply melt some non-dairy, gluten free chocolate chips to make a glaze. Once the donuts are cool, spread the glaze over the donuts covering the tops. This glaze will harden slightly in just a few minutes. 🙂
But How Do They Taste?
They are moist and chocolatey goodness! Pumpkin puree is an ingredient, but they do not taste like pumpkin. In the future, I would love to try making donut holes in a donut maker!
Get Your Supplies For This Recipe:
I hope you love these if you try them! 🙂
Print Recipe or Pin For Later!
- 1/4 cup coconut flour
- 1/4 cup cacao powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 2 flax eggs
- 1/8 cup maple syrup
- 1/8 cup coconut sugar
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1/3 cup chocolate chips
Preheat oven to 350 degrees F.
Grease a donut baking pan by spraying with oil (I like coconut oil). Makes 5 donuts.
Place all the dry ingredients in a bowl and whisk to remove all lumps and to combine.
To the dry ingredients, add the wet ingredients, and mix well to form a batter.
Add the batter to your donut pan to make 5 donuts and spread to smooth.
Bake for approximately 30 minutes until donuts are set and pull away slightly from side of pan.
Let cool completely before icing.
For glaze: melt 1/3 cup of chocolate chips and spread over the donuts.
Should last a few days in an air tight container. For best results, store in the refrigerator.
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