Baked Gingerbread Donuts with Coconut Flour

Six baked gingerbread donuts are on a wire rack with one donut on a plate

5 from 1 vote

Baked Gingerbread Donuts with Coconut Flour

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!

Prep Time5

Cook Time18

Course: Snack

Cuisine: American

Servings: Donuts

Calories: 181kcal

Author: Lynn Polito

Equipment

Donut Pans

Ingredients

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

Instructions

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!

Nutrition