Cookies for breakfast? Please do. Especially if those cookies are in the form of a donut that tastes like a cookie. Breakfast is the most important meal of the day. And now that most important meal feels like snack time. That feels like a win-win-win. And thanks to Baked Paleo Vanilla Donuts, that win-win-win is actually happening. Be still, my heart.
Admittedly, when we started eating healthier, I thought making donuts would be incredibly hard. But in reality, making them takes about the same amount of time and effort as it does to make cookies. No matter how long my day has been, I can somehow find the energy to make a batch of cookies, and now the same goes for these Baked Vanilla Paleo Donuts.
It took considerable practice to get the recipe just so, Spiriteds. We aren’t going to settle in the donut department. Ultimately, I made about five batches, much to K-Hubs’ delight. These circles of grain-free deliciousness have captured his heart. We had approximately 30 donuts lying around and then there were none. Toodle wants to call them 21 Pilots Donuts because “I love them as much as I love 21 Pilots.” Fair enough. Even the donuts get nicknames in our household.
I mentioned these were easy to make. So let me shed a little light on the matter.
First, I list ingredients not by whether they are wet or dry ingredients but by what bowl they’ll go in. Essentially, everything goes in one bowl, except for the egg whites. Those get whipped up separately and then added to the main mixture. The first time I made these, it quickly became apparent we hadn’t eaten like this recently because I needed the electric mixer, was staring right at it in the drawer, and didn’t recognize it. Really the only way to remedy the problem is to make more donuts. Familiarity is the key.
Next, if you’re wondering whether you have done the egg whites correctly, then may I suggest harkening back to the days of no-bake cheesecakes? First you add the milk and then blend. Remember that? Then, gradually, and with a lot of hope and patience, the mixture started to resemble a cheesecake. Well, this is kind of like that. The egg whites won’t look like cheesecake, but the process will be about the same.
As for mixing everything together, the mixture gets pretty sticky, so I like using a combination of whisk and spatula because I don’t want to overdo the batter. And I gently fold in the egg whites. Remember Fauna from Sleeping Beauty? This is like that, except exactly the opposite. P.S. – that whole section of the movie is quite possibly my favorite.
Then I plop the mixture right into the donut pan and bake for about 12 minutes at 350 degrees. I found my donut pan at Michael’s with coupon in hand. Once your Baked Vanilla Paleo Donuts are done baking, you’ll notice you have two “sides” to these. One side will resemble a traditional cake donut. The other side will look more like a muffin. But, either side, they are absolutely delicious.
An earlier rendition of this recipe from 2016!
I am most definitely NOT a morning person. However, for these fluffy fluffertons I will learn. Spiriteds, breakfast just got a whole lot more indulgent!
Baked Paleo Vanilla Donuts
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins
- Yield: 6 standard donuts 1x
Ingredients
- 1/3 cup melted coconut oil (measure after melting)
- 1/4 cup maple syrup
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1/4 tsp baking soda
- 2 eggs, whites and yolks separated
Instructions
- Set oven to 350 degrees.
- Whisk melted coconut oil, maple syrup, coconut flour, and almond flour in a medium size bowl.
- Add the vanilla extract and apple cider vinegar, and continue to whisk ingredients together.
- Add baking soda and whisk until evenly blended.
- Stir in egg yolks, gently using a fork if mixture becomes too thick for a whisk.
- In separate bowl, beat egg whites at a medium to high speed until they form peaks, approximately 3 minutes.
- Fold egg whites into donut mixture, using a spatula, if necessary.
- Grease donut pan and pour mixture into cavities.
- Bake at 350 degrees for approximately 12 minutes or until toothpick comes out clean.
- Donuts will come out with a texture that looks a little “uneven” on the top. If you want yours to be as smooth as possible on the top, press batter down into donut cavities using the rounded side of a tablespoon.
- For best results, eat within 24 hours.
Notes
If you would like to make almond-flavored donuts, replace 1 tsp vanilla extract with approximately 3/4 tsp almond extract.
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