Name: Paleo Sugar Cookie Donuts
Cook time: 20 min
Ingredients: 1/2 cup coconut flour; 1 egg; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon sea salt; 3/4 cup to 1 cup almond milk; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 2 tablespoon honey; 1 pinch nutmeg; Sprinkle of coconut sugar crystals, or sugar; CHOCOLATE ALMOND BUTTER SUGAR COOKIE FROSTING:; 2 tablespoon peanut butter, or almond butter; 1 tablespoon honey; 1 tablespoon coconut sugar; 1 tablespoon raw cacao powder (or unsweetened cacao powder); 2 tablespoon almond milk

Paleo Sugar Cookie Donuts

By: Lori Thomas, food blogger, WhatRunsLori.com

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By: Lori Thomas, food blogger, WhatRunsLori.com

At first glance, these Paleo Sugar Cookie Donuts from Lori Thomas of the blog WhatRunsLori.com seem like no other homemade donuts recipe around. Don't let that deter you from making this delicious healthy baking idea though! It's time to add doughnuts to your paleo diet food list.

Notes

This recipe comes courtesy of Lori from What Runs Lori (http://www.whatrunslori.com/)

Makes3 bundt doughnuts

Cooking Time20 min

Ingredients

1/2 cup coconut flour
1 egg
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
3/4 cup to 1 cup almond milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons honey
1 pinch nutmeg
Sprinkle of coconut sugar crystals, or sugar
CHOCOLATE ALMOND BUTTER SUGAR COOKIE FROSTING:
2 tablespoons peanut butter, or almond butter
1 tablespoon honey
1 tablespoon coconut sugar
1 tablespoon raw cacao powder (or unsweetened cacao powder)
2 tablespoons almond milk

Instructions

Preheat oven to 350 degrees F.
In a large bowl, combine coconut flour, baking powder, baking soda, and salt. Make a well in the middle and add the remaining ingredients (start with only 3/4 cup almond milk), except for coconut sugar. With a fork, mix all making sure to smooth out any clumps from the coconut flour.
Let rest for a few minutes for the coconut flour to soak up all the liquid it will. If your batter is too thick, add a few more tablespoons almond milk. Consistency should be close to thick pancake batter.
Grease mini bundt pans, doughnut pans (I wish I had one!), or any other pan you’d like. Spoon the batter, evenly into your pans, filling your pans as much as you’d like. I fit mine into 3 mini bundts, making 3 good sized “doughnuts.”
Sprinkle with coconut sugar crystals, just because, and bake for about 20 minutes. (Note: I had to bake mine for about 30 minutes but I am also baking at 2,000+ altitude. Just keep an eye on the sides for a golden brown color and the middle firm.)
While your doughnuts are cooling, prepare your frosting. To make the frosting, mix all of the ingredients in a small bowl. Taste and adjust the ingredients, as needed. More honey, almond milk, or almond butter/peanut butter may be required. The frosting should be thick and not too sweet, but the beauty of recipes is that you make it how you like it. Save frosting for to spread on doughnuts when they have finished baking and have cooled.