Oh these are good y’all! It takes me back to my Hostess Donut loving days, but with way more nourishing ingredients! Gluten-free, dairy-free, paleo, with a nut-free option.
The dough is actually the same dough as my chocolate chip muffins (sans chocolate chips), but cooked in a donut pan/maker and then dipped in chocolate. So soft and chewy on the inside, with a crunchy chocolate outside. I prefer to use this easy mini donut maker (not expensive, cooks in 2-3 minutes, kid-friendly), but you can also use a mini donut pan and bake them in the oven at 350 degrees until the top bounces back when touched.
My 12 year old tried them and promptly proclaimed, “Wow mom, these are actually good!” Um, thanks?! A fantastic treat for weekend breakfast, holiday, or whenever you want a delicious option.
Paleo Chocolate Covered Mini Donuts
- 1 Mini donut maker Can also use a mini donut pan + bake them in the oven at 350 degrees until the top bounces back when touched.
- 1/2 tablespoon lemon juice
- 1/2 cup unsweetened almond milk can sub coconut or other nondairy milk
- 2 cups almond flour*
- 1/2 cup tapioca or arrowroot flour*
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup oil extra light olive or melted coconut
- 1/4 cup maple syrup can sub honey
- 1 egg
- 1 teaspoon vanilla
- 1 cup dairy-free chocolate chips
- 1.5 tablespoon coconut oil*
- Preheat mini donut maker or oven for a mini donut pan at 350.
- In a small bowl, combine 1/2 cup almond milk with 1/2 tablespoon lemon juice. Set aside while you combine other ingredients. This creates a faux "buttermilk" that really makes a difference in the texture of these, don't skip it!
- In a medium mixing bowl, combine all the dry ingredients (almond flour through salt). In a small mixing bowl, combine oil, vanilla, syrup, and egg, whisking to combine.
- Add wet ingredients and the almond milk/lemon mixture to the dry ingredients. Stir gently, just until combined.
- Pour batter into donut maker or pan and cook until top is firm when touched (will vary based on size of pan or model of maker).
- While donuts are cooking, make chocolate coating. Put chocolate chips and coconut oil in a glass dish and microwave for 1 minute. Stir, then microwave another 30 seconds (if needed) and stir again.
- When donuts are cooked, dip in chocolate coating, letting excess drain off. Place on cooling rack with foil or parchment underneath to catch any drips. Optional toppings include chopped nuts, coconut flakes, or sprinkles (we love Miss Jones Bakes sprinkles!). Put in fridge or freezer until coating is hardened (they will be squishy until you do, don't skip the cooling!).
- If needed, you can substitute 1 cup cassava flour for the almond + tapioca. Please note, using 1 cup cassava flour is the best substitute for the texture but will yield less donuts, about 20.
- You can also use any other dairy-free milk instead of the almond milk.
- You can use extra light tasting olive oil instead of coconut oil in the chocolate coating, but add after you melt the chocolate chips.
- Chocolate Coating: If you can't find chocolate chips that work for you, you can also use 1/2 cup melted coconut oil + 1/3 cup cocoa powder + 1/2 cup maple syrup. This will be thinner and I recommend you dip each donut twice.