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    Guiltless Chocolate Chip Donuts with Caramel Icing

    Guiltless Chocolate Chip Donuts with Caramel Icing


    Chocolate chip donut caramel icing

     

    National Donut Day on Friday had us inspired to make a brand new Guiltless Skinny Donut Recipe! I had been dreaming of a chocolate chip Guiltless Donut for some time now. And had recently made this caramel sauce for a banana bread. More on that another time! Decided this caramel drizzle would be just what the chocolate chip donut needed. 

    These chocolate chip donuts are just the perfect amount of sweet. And the caramel drizzle is made from four simple ingredients! We dipped a couple of the donuts in the caramel first. Then we drizzled the others, and we decided we like the drizzle better. But do what looks good to you! 

    Mini chocolate chips would probably work better in this recipe. We only had the normal size, but try using mini chips, if you can!  

     

    Makes 6 donuts 

    Ingredients:

    Donuts: 

    2 organic eggs

    1 3/4 c Guiltless Superfoods Flour

    1 T unrefined, organic coconut oil 

    1 t cinnamon

    1/2 t baking powder 

    1/4 t sea salt

    1/2 t vanilla extract 

    3/4 c coconut sugar 

    1 c chocolate chips (we use Enjoy Life

    Caramel Icing:

    1 c Coconut Milk (canned, full fat, I like the brand "Thai")

    4 T coconut sugar

    1 t vanilla extract

    1/4 t sea salt

     

    Directions:

    Make Caramel first:

    In a small saucepan over low heat, stir together the coconut milk and coconut sugar to dissolve. Raise the heat enough to bring to a boil stirring, then boil for 15 more minutes over medium (more than a simmer but not a rollin boil) or until thickened and deep golden brown. Remove from heat stir in 1 tsp vanilla and dash sea salt. Chill in the fridge until ready to use.

    Preheat oven to 350 degrees. 

    Add all ingredients, except chocolate chips, to a large mixing bowl and mix until totally combined. (I used my KitchenAid stand mixer, but a hand mixer should work, too!) Then mix in chocolate chips.

    Spray a donut pan with non-stick cooking spray. 

    Spoon batter evenly into each of the 6 molds. 

    Bake for 12-13 minutes or until slightly golden. (mine got pretty brown at 20 mins)

    Cool for at least 10 minutes. 

    Remove from pan and drizzle or dunk in caramel. 

    Enjoy! 

     

    *I found my donut pan at my local Target. You can also order through this link on Amazon.

     

     

     

     

    Plain Guiltless Chocolate Chip Donuts 

    Dipped in Caramel Glaze

    Drizzled with Caramel Glaze 

     

    Caramel Glaze Recipe from Paleo Running Momma 

    Guiltless Paleo Sugar Cookies

    Grain-Free, Gluten-Free, Paleo Sugar Cookies 

    Not all sugar cookies are created equal, especially when it comes to having nutritional value! These delicious sugar cookies are made with our 7 super seed flour and are loaded with vitamins, minerals, healthy fats and even some protein and fiber! This good healthy fat from the seeds and coconut oil will give Santa all the energy he needs to last the whole night through delivering presents around the world!

    Cookies:
    2 1/4c Guiltless Superfoods Seed Flour
    1/2 tsp baking soda
    1/4 cup coconut oil, softened
    1/3 cup honey
    1/2 tsp vanilla extract
    1/8 tsp sea salt

    Frosting:
    2 tbs coconut oil, softened
    2 tbs raw honey
    1/2 tsp vanilla extract
    pinch of sea salt
    unsweetened coconut flakes, optional

    Directions:

    Preheat oven to 350 degrees.

    Combine all cookie ingredients in a mixing bowl and blend until smooth and creamy.

    Using a cookie scooper or spoon, make small balls of dough and press down with your palm. Round edges to make circle cookies.

    Bake for 8 minutes or until golden on the edges.

    Frosting:

    Combine all ingredients in a bowl and put in the refrigerator to chill and stiffen up a bit. Remove from fridge and cream with a wooden spoon.

    Frost cookies. Add unsweetened coconut flakes, optional!
    Put frosted cookies in fridge to allow the frosting to firm up.
    I like to store these in an airtight container in the fridge