These cake-like donuts are egg free and paleo-friendly and taste like a big fluffy chocolate chip cookie, what could be better? Oh yeah, did we mention they are healthier than a traditional fried donut? Yum! By @freshlydafna
- Serves:6
- Time: 30 minutes
Ingredients
Dry Ingredients:
- 1 ¼ cup almond flour
- ½ cup tapioca flour
- 1/3 cup coconut flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup mini chocolate chips
Wet Ingredients:
- 1 tbsp Great Lakes Culinary Beef Gelatin
- 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 degrees and prepare donut pan by spraying with additional oil.
- In a medium bowl, combine the Great Lakes Culinary Gelatin and room temperature water together. Then add the hot water and whisk well until 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 just 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.
