Full of holiday flavors, these baked Gingerbread Donuts are completely gluten free and ready in under 30 minutes! Healthier than the fried versions, these donuts are easy to make and so delicious!
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'Tis the season for holiday baking! We all love cookies, but all that butter, sugar, and flour can weigh heavy on us, and especially our bodies. I love experimenting in the kitchen, and I have started incorporating more gluten free options into our diet, and these donuts were a hit with my family!
Baked donuts are some of my favorite things to make! They are healthier than their fried versions and they are so easy to make! Check out these other baked donuts!
This recipe is brought to you in collaboration with Carrington Farms. Thank you for supporting the brands that make my blog possible!
Why You'll Love This Recipe
- It's naturally gluten free! If you or someone if your family doesn't tolerate gluten well, this recipe is for you!
- It's full of holiday flavors! Does it get more holiday than gingerbread?
- They are easy to make! Mix the wet into the dry ingredients and you've got your batter!
What Is Coconut Flour?
Coconut flour is a great alternative to wheat flour. It is low in carbohydrates, high in fiber, and Carrington Farms coconut flour is organic! Carrington Farms makes accessible innovative, simple, clean, and real products that not only taste great, but kick your nutrition up a notch!
Coconut flour tends to be a little thicker than traditional flour, and it is a sponge for liquid. When testing this recipe, I had to use a lot less coconut flour than I would for a traditional recipe using wheat flour.
Ingredients You'll Need
- Carrington Farms Organic Coconut Flour
- Coconut Oil
- Maple Syrup or good quality honey
Let's Make Baked Gingerbread Donuts!
- Preheat the oven to 350 degrees.
- In a medium bowl, mix together the dry ingredients. Add the Carrington Farms Organic Coconut Flour, salt, baking soda, cinnamon, ginger, and allspice. Mix together.
- In a large bowl, add the eggs, maple syrup, coconut oil, and molasses. With a hand mixer, mix for 1 minutes on medium speed.
- Add the dry ingredients to the wet ingredients. Turn the hand mixer on low and all the ingredients well. The mixture will look very watery and that's ok!
- Grease a donut tin well with cooking spray or coconut oil.
- Pour the batter into a gallon Ziploc bag. Cut off the top of the Ziploc bag and pipe the batter into the prepared donut pan.
- Bake for 18 minutes or until a toothpick is inserted into the donut and comes out clean.
- With a butter knife, gently run the knife under each of the donuts to gently lift them out of the pan.
- Allow the donuts to cool completely. Roll the donuts in a cinnamon sugar mixture or top with a cinnamon icing. Or eat them plain!
Step By Step Photos
Tips and Tricks
- To make the cinnamon sugar covering, mix together ½ cup of brown sugar and 1 tablespoon of cinnamon. Roll the donuts in the cinnamon sugar mixture.
- To make the cinnamon icing, mix together 1 cup of powdered sugar and 2 tablespoons of your favorite milk. Add ½ teaspoon of cinnamon and mix well. If the mixture is too thin, add more powdered sugar, and if it's too thick, add more milk. Top the donuts with the icing.
- The batter will look very thin, and that's ok! The batter will make a light and fluffy donut instead of the donut being dense.
- Make sure to grease the pan well. Even if the pan is marked "nonstick" it's best to grease the pan well to make sure the donuts do not stick.
Questions About Gingerbread Donuts
No, wheat flour and coconut flour are not a 1 to 1 substitute. Coconut flour absorbs water much more than wheat flour does.
Yes! You can make them ahead of time and keep them in an airtight container. Do not put cinnamon and sugar or icing on them when you are storing them. When you are ready to serve them, roll them in cinnamon and sugar or top with icing.
Yes! As long as they are not iced or rolled in cinnamon sugar. Freeze the donuts in an airtight container for up to 3 months. When ready to serve, defrost the donuts and then roll in cinnamon and sugar.
Other Recipes To Try!
Did you love these Gingerbread Donuts? I'd so appreciate it if you would give this recipe a 5-star review! That will help other hungry readers find my recipes!
- Peppermint Bark Brownie Mix Cookies
- Brown Sugar and Walnut Mini Tarts
- Brown Butter and Pecan Cookies
- Cinnamon and Sugar Kefir Snickerdoodles
- Strawberry Swirl Cheesecake Bars
- All in One Apple Cake
- Keto Coconut Flour Pancakes
Baked Gingerbread Donuts with Coconut Flour
- Donut Pans
- ¾ cup Coconut Flour Carrington Farms
- ¼ teaspoon Salt
- ½ teaspoon Baking Soda
- 6 Eggs
- ¼ cup Maple Syrup
- ½ cup Coconut Oil
- ¼ cup Molasses
- 1 teaspoon Cinnamon
- 1 teaspoon Ground Ginger
- Pinch of Allspice
- Preheat the oven to 350 degrees.
- In a medium bowl, mix together the coconut flour, salt, cinnamon, ginger, and baking soda. Set that aside.
- In a large bowl, add the eggs, maple syrup, coconut oil, and molasses. With a hand mixer, mix all the ingredients well for 1 minutes.
- Add the dry ingredients to the wet ingredients and mix with the hand mixer until combined. The batter will look wet, and that's ok!
- Grease the donut pans well with cooking spray or coconut oil. The donuts will stick so make sure to grease well.
- Add the batter to a gallon sized Ziploc bag. Cut off the corner of the bag and pipe the bag into the prepared donut pans.
- Bake the donuts for 18 minutes or until a toothpick is inserted into the donut and comes out clean.
- Gently lift the donuts out of the pan by running a butter knife around each donut to get them out of the pan. Place the donuts on a wire rack and allow them to cool.
- Top with a cinnamon and sugar mixture or a cinnamon glaze, or enjoy them plain!