These gluten-free donuts are naturally sweetened with maple syrup and topped with an easy 3-ingredient glaze. They satisfy my cravings for a donut, but they are baked instead of deep-fried, for a healthier indulgence.
You can thank my son for this recipe, because he’s currently obsessed with the concept of donuts. He asked me to make him some “healthy donuts” so he could eat them more often. Clearly, he inherited my sweet tooth!
For the donuts, I used a recipe that I’ve previously posted here on the blog for Chocolate Coconut Flour Donuts. If you’ve never worked with coconut flour before, don’t be alarmed by the small quantity that this recipe calls for, or the number of eggs. Coconut flour is very dense and dry, and therefore it needs lots of eggs to give the resulting baked goods lift and structure.
If you need an egg-free donut, try my healthy pumpkin donuts instead. (You can change up the flavorings to your taste!)
I’m a big fan of this donut “glaze,” as it’s made with 3 things I always have on hand– peanut butter, cacao powder, and pure maple syrup. You simply stir them together, then add water to thin it out as needed. I love that you can dunk the baked donuts directly into the glaze for an easy coating!
As always, you can easily swap out the ingredients for this glaze as you see fit. If you prefer almond butter or sunflower seed butter over peanut butter, any of those options would make an easy substitute. I hope you’ll enjoy them!
These gluten-free donuts are baked instead of fried, and are topped with an easy 3-ingredient chocolate peanut butter glaze. Made with coconut flour and protein-rich eggs, they make a healthy alternative to traditional donuts!
Preheat the oven to 350ºF and generously grease a donut pan with coconut oil or cooking spray.
In a medium bowl, combine the coconut flour, cacao powder, salt, baking soda, eggs, oil, maple syrup, and vanilla, and use a whisk to stir well. (The whisk helps break up any clumps.)
Pour the batter into a piping bag, or use a ziplock bag and use scissors to cut off one of the corners to create a piping bag. Pipe the batter evenly into the 6 donut wells, then bake the donuts until they rise and are firm to the touch, about 18 minutes.
While the donuts are baking, prepare the glaze. In a small bowl, stir together the peanut butter, cacao powder, and maple syrup. Add 1 tablespoon of water for a spreadable frosting, or add another tablespoon of water for more of a glaze-like texture.
Remove the donuts from the oven and allow them to cool completely. If you greased the pan well, you should be able to use your hands to twist them out of the pan, but otherwise you can run a knife around each donut to help get them out. When the donuts are totally cool, dip each one into the glaze, or use a knife to top them with the frosting, if you prefer. Serve right away.
Leftover donuts can be stored in an airtight container in the fridge for up to 5 days.
Per Donut (with 2 tablespoons glaze): Calories: 263, Fat: 10g, Carbohydrates: 26g, Fiber: 3g, Protein: 6g
- I don’t recommend making any substitutions for the eggs or coconut flour in the donut recipe. For an egg-free and vegan donut recipe, try this healthy pumpkin donut recipe instead.
- If you don’t need a dairy-free recipe, you can swap the coconut oil for real butter with similar results.
- You can replace the peanut butter with almond butter, sunflower seed butter, or any other nut/seed butter you like.
Reader Feedback: Do you have a favorite donut flavor? Apple Spice are a Fall favorite of mine, so I’m going to work on that next!