It's weekend and time for my first successful donut recipe for you guys! Welcome back to my recipe series!

Some days ago I wrote about how I have failed making my own gluten free donut recipe, so I made some changes in my recipe and this time I succeed with my gluten free donut recipe. That's why I am very happy to share this here with you today!

Gluten free and refined sugar free chocolate chips cookie donuts. I made some strawberry and blue spirulina frosting out of coconut cream😋.

Cookie Donut Recipe

• 6 tbsp flax seeds + 10 tbsp aquafaba or plantbased milk
• 100 g coconut blossom sugar
• 1 tsp baking powder
• Some vanilla
• 1 pinch sea salt or Himalaya salt
• 110 g chickpeas (cooked)
• 135 g virgin coconut oil
• 65 g coconut flour or rasp
• 65 g oat flour (blend rolled oats to make the flour)
• 100 g vegan chocolate chips (you can also use chopped dark chocolate)

Method:

1. Blend the flax seeds until you have a fine flour.
2. Mix it with aquafaba in a bowl and set aside for 10 minutes.
3. Blend the chickpeas and coconut oil until you have a smooth cream.
4. Add the flax seeds mixture to it and mix well.
5. Mix all the dry ingredients in a separate bowl and than stir it into the wet mixture. Mix with a fork or with your hands until well combined.
6. Than add the chocolate chips and to the dough and mix again.
7. Preheat the oven to 180°C.
8. For 1 donut take 2-3 tbsp from the dough and press it down in donut molds. Do the same for all other donuts.
9. Bake the donuts for 15 minutes
10. than turn up the heat to 200°C and bake for 2-5 minutes more.
11. Let the donuts cool down in the molds.
12. For the frosting simple blend some coconut cream with strawberry powder and 1 tbsp coconut nectar. For the blue frosting add some blue spirulina.
    Enjoy them with tea!👌🤗

Enjoy baking and your weekend darlings!😉❤

LOVE, Niina