Life is too short to skip the (paleo, egg-free) donuts. We believe in following the 80/20 diet rule of 80% of the time eating right and 20% of the time enjoying the foods that aren’t necessarily “healthy” but make us happy. This baked chocolate chip donut recipe is egg free, paleo, and free of added sugars, making it a healthy dessert that you can enjoy even while you’re keeping your diet sensible.
Ingredients
Dry Ingredients:
1 1/4 cup almond flour
1/2 cup tapioca flour
1/3 cup coconut flour
1 tsp baking powder
1/4 tsp salt
1/4 cup mini chocolate chips
Wet Ingredients:
1 tbsp Great Lakes Beef Gelatin (this is also our favorite collagen brand)
1 tbsp room temp water
2 tbsp hot water
1/3 cup almond milk (or other milk of choice)
2 tbsp coconut oil, melted
Directions
Heat oven to 350°F and prepare donut pan by spraying with additional oil.
In a medium bowl, combine the gelatin and room temperature water together. Then add the hot water and whisk well until the gelatin has dissolved. Let sit for 2-3 minutes.
Meanwhile, in a large bowl, mix all the dry ingredients (except the chocolate chips) together until well incorporated.
Add the almond milk and coconut oil to the gelatin mixture and whisk well.
Pour the wet mixture into the dry and stir until well combined. Then stir in the chocolate chips.
Distribute the batter evenly into the 6 donut-pan wells and bake for 16-18 minutes.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. If the donuts are difficult to remove, run a butter knife along the edges of each well and carefully invert the pan to release them.
Recipe from: Great Lakes Wellness
