Don’t have a single bad thing to say about these! They are sneaky chocolate donuts that are gluten-free, dairy-free and naturally sweetened with honey. I think I’m officially a super fan of coconut flour–when you get the ratios right, it just can’t be beat with its nutrition content and fluffy texture!
Double Chocolate Glazed Donuts
Slightly adapted from Elana’s Pantry
¼ cup coconut flour
¼ cup cocoa
¼ teaspoon salt
¼ teaspoon baking soda
4 large eggs
½ cup coconut oil, melted
3 tablespoons maple syrup or raw honey
½ cup chocolate chips or chopped dark chocolate
1 tablespoon coconut oil or coconut cream
Preheat oven to 350°. Spray a nonstick donut pan, or use a silicone donut pan. You can use either regular or mini!
In a food processor, pulse together coconut flour, cacao powder, salt, and baking soda. Pulse in eggs, coconut oil, and honey until thoroughly combined
Fill each doughnut well half way full of batter.
Bake at 350° for 15-18 minutes for regular sized donuts, or 8-10 for mini donuts.
In a small microwave-safe bowl, melt chocolate chips and coconut oil in 15 second intervals. Stir between intervals until smooth. Drizzle doughnut with chocolate glaze, or dunk donuts in the bowl. Then sprinkles!
-OR- how about some cinnamon donuts instead?