• Kaylee Cubbison

Unreal Healthy Brookie Donuts (Paleo & Nut-free)

Updated: Apr 19

Looking for a delicious, healthy, nutrient-dense treat to brighten your day? You've come to the right place. These paleo brookie donuts are scrumptious and are bursting with absolutely unreal flavor!!


I have so many friends that are nut-free and lots of paleo recipes use ingredients like almond flour, which don't get me wrong I absolutely love, but we can't ignore our paleo & nut-free babes!!


Trust me these do not disappoint, my sugar addicted friends were asking me to make them again because of how delicious they are!



Possible Q & A's:

Could I use a miniature donut pan for this recipe? Yes! Just split up the dough evenly between the mini pan instead, though bake times may slightly vary.

Could I sub another flour for the coconut flour? Sadly no, coconut flour is very specific with the way it absorbs liquid and I built this recipe around using it!


Could I sub a flax egg to make it vegan? I will let you know when I try it, but unfortunately at the moment I cannot say so. When I originally tried this recipe with flax eggs it was too crumbly to hold, but the recipe was very different at the time!



THE RECIPE:

yields: 6 donuts

prep time: 20 min

bake time: 15 min

total time (including cooling): 45 min


Ingredients:

Brownie Portion:

2 eggs

1 tsp vanilla

1/4 cup coconut sugar

1/3 maple syrup

cacao powder

1/4 cup coconut flour

2 tbsp tapioca starch

1/2 tsp baking soda

1/4 tsp salt

1/4 cup mini chocolate chips

Cookie portion:

1 egg

1/4 cup coconut oil, melted and cooled

1 tsp vanilla

1/3 cup coconut sugar

1/4 tsp baking soda

1/4 cup coconut flour

2 tbsp tapioca starch

1/4 tsp salt

1/4 cup mini chocolate chips

Instructions:

1. Grease a 6 sectioned donut pan with coconut oil, set aside, and preheat the oven to 350 degrees (F).

2. (For the brownies) In a medium bowl mix together the eggs, vanilla, coconut sugar, and maple syrup.

3. Next stir in the cacao powder, coconut flour, tapioca starch, baking soda, and salt. Once combined, stir in the chocolate chips and set aside to allow to slightly thicken.

4. (For the cookies) In a separate medium bowl, mix together the egg, coconut oil, vanilla, and coconut sugar.

Next add in the baking soda, coconut flour, tapioca starch, and salt then stir in the mini chocolate chips.

5. In the donut pan, using roughly half of the cookie dough, place small bits of the dough into the pan. Next with a spoon, divide the brownie batter evenly between the donut pan (doing so it is mostly covering the cookie dough bits.) Finally top with the remaining small bits of cookie dough chunks!

6. Bake in the preheated oven for 13-15 minutes, or until they have risen and are moderately firm to the touch, let cool for 10 minutes, top with mini chocolate chips (if desired) and enjoy!




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