Gluten Free Chocolate Donuts

Anything chocolate in my house is generally a winner. I could probably serve chocolate covered dandelions and my kids would eat it. Hmmmm, maybe not a bad idea! 🙂

After having served something for breakfast the day before that was not a favorite (therefore breakfast went uneaten), and lunch was later than usual due to a busy schedule, I had some hangry kids on my hands. I knew that breakfast this day needed to be something they would eat. And maybe even have seconds!

A lot of times gluten free baked goods are dense, dry and crumbly. No one likes that. These donuts are the exact opposite of that. They are light, sweet, and fudgy. I was lucky to snag a donut for myself in order to take a picture of one for this post!

There is pumpkin puree in these but you do not taste it at all. I promise! It adds moisture and sweetness with out the pumpkin flavor. Not that pumpkin would be a bad thing! Maybe pumpkin donuts or muffins will be my next post! 😉

1/2 cup coconut flour

1/2 cup cacao  or cocoa powder

1/2 teaspoon Himalayan sea salt

1 teaspoon baking soda

2 chia eggs

1/4 cup maple syrup

1/4 cup coconut palm sugar

1/2 cup pumpkin puree

2 teaspoon vanilla extract

Handful of chocolate chips (I like to buy a bar of fair trade dark chocolate and cut that up into morsels)

1/2 cup water

  1. Preheat oven to 350 and grease a donut pan with coconut oil.
  2. Put all the dry ingredients to a mixing bowl and mix well.
  3. Add the wet ingredients to the dry ingredients and whisk until smooth.
  4. Spoon batter into your donut pan and bake for 30 minutes.
  5. Let cool completely before trying to take them out (trust me, I have made that mistake before and they don’t come out easy regardless of greasing your pan unless you wait)

**You could even make a chocolate glaze by melting about a 1/4 cup of chocolate chips and drizzling over the top of the donuts once they are completely cooled.**

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