These delicious chocolate chip donuts are made with almond flour and baked for a soft, cakey texture. Featuring mini chocolate chips throughout, this recipe is gluten-free, dairy-free, yeast-free, and paleo-friendly. Enjoy a healthier donut option without compromising on taste!
INGREDIENTS
Donuts
- 1 ½ cups blanched almond flour (140g)
- ⅓ cup tapioca starch (42g)
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ¼ cup maple syrup
- 2 tsp vanilla extract
- 3 Tbsp miniature dark chocolate chips
Chocolate Glaze
- ⅓ cup dark chocolate chips
- 1 tsp coconut oil
- 1 Tbsp almond butter
INSTRUCTIONS
- Preheat the oven to 350°F (175°C). Grease 8 slots of a donut pan and set aside. If using silicone molds, grease with palm shortening and place them on a baking sheet for extra support.
- In a large mixing bowl, combine the dry ingredients: almond flour, tapioca starch, baking soda, and salt.
- Whisk in the wet ingredients: eggs, maple syrup, and vanilla extract.
- Gently fold in the miniature chocolate chips.
- Pour the batter into the greased donut pan, filling each slot halfway. The recipe should yield 8 donuts.
- Bake at 350°F (175°C) for 15 minutes. Once baked, let the donuts cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
- Optionally, top with a chocolate glaze once the donuts are fully cooled. To make the glaze, melt the dark chocolate and coconut oil together, then stir in the almond butter.
- Dip the tops of the cooled donuts into the glaze, then return them to the wire rack. Let the chocolate set, or speed up the process by placing the donuts in the fridge.
- Store any leftovers in an airtight container in the fridge for up to one week.
