These gluten free gingerbread donuts have a moist, tender texture and delicious blend of spices. They're made with almond flour and topped with a dark chocolate glaze. In addition, this gingerbread donut recipe is gluten free, dairy free and paleo friendly.
Who doesn't love a moist and tender gingerbread flavored dessert during the holidays? It's a classic Christmas flavor that I go back to year after year.
These gluten free gingerbread donuts are perfect for a sweet breakfast or evening treat. They're made with almond flour, sweetened with a little maple syrup and molasses and topped with a dark chocolate glaze.
Even my kids love them! And that's saying something since they aren't too fond of most gingerbread flavored desserts.
Why You'll Love these Gingerbread Donuts
- Paleo Friendly: These homemade gingerbread donuts are grain free, gluten free, dairy free, sweetened with maple syrup and made without vegetable oils.
- Grain Free & Gluten Free: made with almond flour and tapioca flour (corn free)
- Easy to Make: The batter is whisked together in a mixing bowl, poured into a silicone donut pan, baked, cooled, then frosted. Super simple!
- Baked: These healthy gingerbread donuts are baked, not fried. This makes them healthier, but still just as tasty.
- Kid Approved: My kids aren't always sold on gingerbread flavored desserts, but this one won their approval!
This homemade gingerbread donut recipe has many great qualities and the whole family will enjoy them, whether they follow a grain free diet or not.
This recipe for gingerbread donuts requires just a few simple ingredients and a blend of spices to get that classic gingerbread flavor. Here's a list of what you need:
- almond flour: I recommend an organic blanched almond flour
- tapioca flour: needed for texture purposes. Arrowroot starch works as a substitute.
- paleo baking powder: I make my own Paleo baking powder, but any brand will work.
- ground spices: cinnamon, ginger, nutmeg
- salt: flavor enhancer
- egg: this recipe has not been tested without eggs or an egg substitute
- avocado oil: olive oil will work as a replacement, but I love using avocado oil because it can undergo high heat and is flavorless. Chosen Foods avocado oil is my brand of choice because they do not use harmful chemicals in their refining process, it's free from allergens and it's glyphosate residue free.
- maple syrup: to sweeten the donuts
- molasses: for more of that gingerbread flavor (can be substituted with more maple syrup)
- vanilla extract: for flavor
- water: to thin the batter
- dark chocolate chips: I recommend dark chocolate with a cocoa content between 65-85%
- coconut oil: for texture purposes
- molasses (optional)
- cinnamon (optional)
- ginger (optional)
How to Make Gingerbread Donuts
Here's the step by step process for making these gluten free gingerbread donuts:
First, preheat your oven to 350 degrees F. Grease the silicone donut pan with avocado oil, then place it on a baking sheet.
Make the Batter
In a medium-sized mixing bowl, combine all of the dry ingredients for the donuts. This includes the almond flour, tapioca flour, baking powder, spices and salt. Whisk the mixture, then add in the remaining donut ingredients (egg, avocado oil, maple syrup, molasses, vanilla and water).
Pour the batter into the greased donut pan, filling each slot nearly to the top. This recipe will make 6 gingerbread donuts.
Bake the Donuts
Place the donuts (on the baking sheet) in your preheated oven. Bake at 350 degrees for 12-14 minutes.
Cool the Donuts
After baking, remove the donuts from the oven and cool them for 5 minutes in the baking pan. Then, transfer them to a wire cooling rack. Cool them completely before frosting.
Glaze the Donuts
Once the donuts have cooled, make the chocolate glaze.
In a small saucepan, combine the dark chocolate and coconut oil. Melt them on the stove top, over low heat. Once melted, mix in the molasses, cinnamon and ginger.
Then, dip the gingerbread donuts into the chocolate glaze, covering the top of the donuts. I poured the glaze into a small bowl, but you can keep it in the sauce pan if that works for you.
For a little extra, top the donuts with holiday sprinkles or flaked sea salt before the chocolate has fully set.
Once all of the donuts are glazed and decorated, pop them in the fridge for a few minutes to set.
These donuts are best eaten within 1-2 days, after that they lose some of their fluffy texture.
Store the donuts in an air-tight container in the fridge, up to 5 days.
More Gluten Free Donut Recipes
Looking for more easy paleo donut recipes? Check out these from the blog:Print
These gluten free gingerbread donuts are made with almond flour and topped with a dark chocolate glaze. They're paleo friendly, gluten free and dairy free - a great Christmas donut recipe!
- 1 cup blanched almond flour (100g)
- ½ cup tapioca flour (65g)
- 1 tsp paleo baking powder
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 large egg
- ¼ cup avocado oil
- 2 Tbsp maple syrup
- 2 Tbsp molasses
- 1 tsp vanilla extract
- 3 Tbsp water
- 3 oz dark chocolate chips
- 2 tsp coconut oil
- ½ Tbsp molasses (optional)
- ¼ tsp ground cinnamon (optional)
- ¼ tsp ground ginger (optional)
- Preheat oven to 350 degrees F. Grease a silicone donut pan with avocado oil and place it on a baking sheet.
- In a medium-sized mixing bowl, combine all dry ingredients for the donuts. This includes the almond flour, tapioca flour, baking powder, ginger, cinnamon, nutmeg and salt.
- Mix in the wet ingredients for the donuts. This includes the egg, avocado oil, maple syrup, molasses, vanilla and water. Whisk batter until smooth.
- Pour the batter into the greased donut pan.
- Place the donuts in the oven and bake at 350 degrees for 12-14 minutes.
- Remove donuts from oven and cool in pan for 5 minutes. Then transfer the donuts to a wire cooling rack.
- Make the chocolate glaze: place the chocolate chips and coconut oil in a small saucepan. Melt on the stove top, over low heat, stirring frequently.
- Once melted, turn off the heat and mix in the molasses, cinnamon and ginger.
- Dip the cooled donuts into the chocolate glaze. Optional: top with sprinkles.
- Place the donuts in the fridge for a few minutes, allowing the chocolate to fully set.
For best results, measure ingredients by weight, when given. I use a small kitchen scale when baking.
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