These Gluten Free, Dairy Free Gingerbread Donuts with cinnamon sugar are baked to perfection, with healthy and natural ingredients! They’re moist and fluffy, filled with cozy holiday gingerbread spices and perfect for Christmas morning.
The holiday season is always filled with sweet treats. What better way to celebrate than with fluffy gingerbread donuts and a cup of coffee.
I get so excited for Christmas because of cozy sweaters, fuzzy socks, and warm frothy drinks snuggled up by the fireplace. We cannot forget Justin Bieber “Mistletoe” song on repeat as well
This homemade donuts recipe is one of my favorites around Christmas time. The ground ginger, hints of cinnamon, blackstrap molasses, and sweet glaze always brings a huge smile to my face.
Are you on the hunt for the best gingerbread recipe? Have you tried gluten free gingerbread cookies, gluten free gingerbread loaf, gluten free gingerbread cake, and none of these popular Christmas desserts are doing the trick?
Since I’ve gone gluten-free I’ve definitely been missing donuts from time to time. I have also been cutting back on dairy, and sugar.
When creating this recipe I wanted to keep it gluten free, and low in sugar! This might just be one of those recipes that might make you question if it’s actually gluten free.
These gingerbread doughnuts are SO soft, almost like eating feather pillows. Not that I’ve tasted a feather pillow before, but I can only imagine.
There is also just the right amount of gingerbread flavour coming through, these cake donuts are a REAL WINNER.
Table of Contents
INGREDIENTS FOR THE FLUFFY DONUT RECIPE
You will need the following ingredients listed below to make these gluten free donuts (the exact measurements and full recipe are in the recipe card at the bottom of this post):
- Almond flour – do not substitute coconut flour 1:1 in this recipe or it will flop. The only other flour I would recommend is a 1:1 gluten free all-purpose flour like Bob’s Red Mill carries.
- Baking powder
- Powdered sugar
- Collagen peptides
- Ginger powder
- Coconut butter
- Coconut oil – could also use melted butter in place.
- Vanilla extract
- Brown sugar – or a substitute like coconut sugar or monk fruit sweetener.
HOW TO MAKE THE HEALTHIER GINGERBREAD DONUTS
First things first, you’re going to need donut molds or a mini donut pan. You could also use a muffin tin for this recipe, but obviously it wouldn’t result in a donut.
Donut pans are super inexpensive, I got mine off amazon. I love the silicone ones as I find them easier to use and the perfect size, just slightly smaller than regular size donuts!
Preheat oven to 350 degrees F. Grease a doughnut pan or spray with nonstick cooking spray and set aside.
In a large bowl, combine flour, baking powder, salt, powdered sugar, collagen peptides, cinnamon and ginger powder.
In a separate bowl combine the melted coconut butter, coconut oil, vanilla, and water. Add in the eggs and molasses last.
Then combine the wet ingredients with the dry ingredients. Do not over mix.
Fill the greased donut pan to the top with batter. Bake for about 12-15 minutes, do not overcook the donuts – very important!
Once a toothpick comes out clean in the donuts, remove them from the oven and let them cool on a wire rack. Then brush a small amount of melted coconut oil on donuts.
Proceed to dunk donuts into brown sugar to coat them. Sprinkle cinnamon and devour your baked gingerbread doughnuts.
Making these dairy free baked donuts is VERY similar to making muffins, so if you can make a muffin, you should have no problem with these babies!
Some people choose to use a piping bag to add the donut batter into the pan, but this is not 100% necessary.
I use a spoon to add the batter into the pan, then shake and hit the pan flat on the countertop so everything is even.
My trick to get the sugar topping to stick and look its best, is by using a little brush. I melt coconut oil, then brush the oil over the donuts.
Then I dump the donut in the cinnamon sugar mixture and make sure all sides are covered! And in no time you have keto gingerbread donuts.
WHAT IS THE DIFFERENCE BETWEEN A FRIED DONUT AND A BAKED DONUT?
A traditional fried donut is made by dropping sweet donut batter into hot oil. It is usually filled with sugar, fats, and other unhealthy ingredients.
Baked donuts are like making muffins or cupcakes. The batter is prepared, you bake them in a donut pan, and then cover with glaze.
This donut recipe is loaded with healthy fats, protein, and brain fuel which creates the perfect gingerbread donuts recipe!
A FEW NOTES WHEN MAKING THESE BAKED GINGERBREAD DONUTS:
- These donuts are baked rather than fried, making them A LOT more healthy than a traditional donut recipe. However, keep in mind they don’t taste like a real bakery style donut.
- I like to use refined coconut oil since it doesn’t have a strong coconut flavour, however regular coconut oil or any neutral tasting oil will do the trick!
- I like using almond flour in this recipe as it keeps the gingerbread donuts super moist! The only other flour I’ve tested this recipe with was oat flour, which also worked. If you try a 1:1 baking gluten-free flour blend let me know in the comments!
- Store the donuts in an airtight container at room temperature for up for 4 days.
- If you want to keep this Christmas donuts recipe low in sugar, use the substitutions listed below. Lakanto Sweetener is my favourite. They have a golden sweetener that mimics brown sugar and a powdered sugar that mimics icing sugar. Use my code “BASICSWITHBAILS” if you decide to try it it for 20% off.
Other Gluten Free Holiday Recipes You May Like To Try!
- 4 Ingredient No Bake Peanut Butter Fudge
- Sugar Free Sugar Cookies
- Double Chocolate Peppermint Cookies
- Easy Christmas Sugar Cookie Fudge Recipe
- Gluten Free Chocolate Fudge Crinkle Cookies
- Christmas Rice Krispie Treats Recipe
- 1 ½ cup almond flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup powdered sugar, I use sugar free Lakanto
- ¼ cup collagen peptides, can also use protein powder
- 1 ½ tsp cinnamon
- ½ tsp ginger powder
- ¼ cup coconut butter, melted
- 1/4 cup coconut oil, melted
- 1 tsp vanilla
- 3 tbsp water
- 2 eggs, room temperature
- 1 ½ tsp molasses
- brown sugar or golden Lakanto sweetener, for coating
- Preheat oven to 350F. Grease a doughnut pan and set aside.
- In a medium size bowl, combine the almond flour, baking powder, salt, powdered sugar, collagen peptides, cinnamon and ginger powder.
- In a separate bowl combine the melted coconut butter, coconut oil, vanilla, and water. Add in the eggs and molasses last. Then combine the wet ingredients with the dry ingredients. Do not over mix.
- Fill donut pan to the top with batter. Bake for about 12-15 minutes. Do not overcook the donuts – very important!
- Once a toothpick comes out clean in the donuts, remove them from the oven and let them cool. Then brush a small amount of melted coconut oil on donuts. Proceed to dunk donuts into brown sugar to coat them. Sprinkle cinnamon and devour!
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
IF YOU TRIED THIS RECIPE PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…