It’s winter, which means I’m always freezing AF once it drops below 60. It’s been in the 30s here at night, so I’m being a baby, and have a legit reason to be cold. Anyway, you didn’t come here for a weather report, you came here for these healthy delish donuts, so here we go…

I was hungry and having insomnia so got out of bed with the intention of making pancakes. As I started grabbing ingredients, as soon as I got out the oats, I knew I wanted to bake instead. I was grabbing my muffin pan when I saw my donut mold (collecting dust and feeling unloved), so I grabbed that instead and started randomly mixing ingredients; unsweetened, shredded coconut + allergy-free chocolate chips + gluten free almond flour and ding ding — the healthy Almond Joy donut was born.

materials needed:

  • silicone donut baking mold
  • spray avocado + coconut oil
  • edged baking pan


  • pinch of salt
  • 1/4 cup unsweetened, shredded coconut (optional: lightly toast)
  • 2 tablespoons almond butter (or sunflower butter if nut-free).
  • 1 cup almond flour (use GF flour if nut-free)
  • 1/2 cup coconut flour
  • 1/2 cup gluten free flour (Bob’s RedMill 1:1 baking is my fav)
  • 1 cup gluten free oats
  • 3 eggs
  • 1 1/2 scoops Vital Proteins beef gelatin
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup orange juice
  • 1/2 cup coconut sugar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons apple sauce
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup allergy-free chocolate chips (I use Enjoy Life)
  • 1 1/2 cups unsweetened almond milk
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons hemp seeds
  • 1 tablespoon raw cacao powder


  1. preheat oven to 375 F
  2. in a large mixing bowl, add all dry ingredients
  3. add all wet ingredients
  4. using a mixer or spoon, mix until ingredients are in a batter-like consistency
  5. spray donut pan with oil (I use the Chosen Foods avocado + coconut oil brand)
  6. spoon mixer into donut pan
  7. when all batter is evenly distributed, gently use a spoon to press batter down into mold
  8. bake at 375 degrees F for about 20 minutes, or until toothpick comes out clean. check at 15 minutes to make sure they still need more time.
  9. let cool and while they’re cooling, move on to streusel topping (below)
  10. once donuts are cool, add raw, unsweetened almond butter on top of donuts then once streusel is cooked, add streusel on top of it, push down.
  11. optional: melt dairy free chocolate chips and drizzle on top, or sprinkle dairy free chocolate chips and more toasted coconut flakes on top (or all of the above, which is pictured).
  12. best enjoyed fresh, so enjoy!
  13. store in the refrigerator for up to 3 days

cinnamon streusel topping:


  • 1/2 cup almond flour
  • 1 tablespoon coconut flour
  • 1 tablespoon Bobs Redmill 1:1 Gluten Free Baking Flour
  • 3 tablespoons maple syrup
  • 1/4 teaspoon vanilla extract
  • 1/4 cup brown sugar or coconut sugar, or mix of both
  • 1/4 cup pecans, walnuts, or almonds (or a mix), smashed
  • 4 tablespoons coconut or avocado oil
  • 1/2 cup unsweetened coconut flakes
  • 1/2 teaspoon ground cinnamon


  1. preheat oven to 300 F
  2. add all dry ingredients to a medium-sized mixing bowl and mix
  3. add coconut/avocado oil and mix until evenly coated
  4. spray edged baking sheet with coconut + avocado blend (I use Chosen Foods)
  5. bake at 300 F for 6 minutes, then remove pan to stir and cook for another 5 minutes, making sure coconut is not burning
  6. bake until your house smells yummy and coconut does not burn (I did a total of 12 minutes, stirring granola every 4 minutes).
  7. remove and let cool
  8. add almond butter to donuts then add streusel on top of it, push down.
  9. optional: melt dairy free chocolate chips and drizzle on top, or add DF chocolate chips and more toasted coconut flakes (or all of the above, which is pictured).

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