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GF/DF Avocado Chocolate Donuts

Wet Ingredients
 2 Eggs (you can use a flax egg to make vegan)
 1/2 Cup Coconut Oil or Vegan Butter
 1 Large ripe avocado mashed up (try to get all the clumps out)
 1/4 Cup Pure Maple Syrup
 1 tsp Pure Vanilla Extract
Dry Ingredients
 1/4 Cup Coconut Sugar
 ¼ tsp Sea Salt
 1 tsp Baking Powder
 1/2 Cup Dutch Pressed Cocoa Powder (I would not sub for another kind. I have made this mistake and they come out super bitter)
 3/4 Cup GF Flour Blend
 1/4 Cup Almond Flour
 Dairy Free Chocolate Chips
 2 scoops collagen peptides (this is optional - but a great thing to add)

Preheat oven to 350. Grease donut pans (2 pans = 12 donuts) with coconut oil.


Mash ripe large avocado. Make sure to get out all the clumps. You can use a food processor or potato masher on a mat for best results.

Melt coconut oil in a glass cup. Usually, takes about 2 minutes on medium power.


While the coconut oil is melting: add eggs, maple syrup and vanilla into your stand mixer. Mix until combined. Once combined well, add mashed avocado and melted coconut oil into mixer. Mix again until well combined.


Add cocoa powder, sea salt, coconut sugar and baking powder into the mixer. Mix until well combined.

Note: Your mixture should look like some chocolatey heaven right about now!


Add gluten-free flour blend and almond flour into the mix. Again, mix until well combined. Fold in DF chocolate chips (or any other mix-ins you desire).


Once batter is well mixed, add to donut pans.
Be careful not to over pack them, because they do expand quite a bit!

Note: you can also use a regular brownie pan or cake pan for this recipe.


Bake for 15 - 20 minutes. Check with a toothpick after 15 minutes. Add in for a few more minutes if needed. Donuts bake a lot quicker than you would think.

Let cool for at least 15 minutes before trying to take the donuts out of the pan.


Drizzle with melted chocolate or melted peanut butter for some extra decadence!