Feel Good Chocolate Chip Donuts

I have a lot of fond memories of eating donuts as a kid. Whenever my family would go on road trips, we would stop off at Dunkin Donuts and get a box full of different donuts. I always loved the jelly filled and the brightly colored sprinkle topped ones. I love honoring the memories we have around foods while exploring making these same foods in a more whole food way. Be warned, my husband ate an entire plate of these in one day they were so good!

Ingredients:

Donut:

2 1/8 cups Paleo Baking Flour (or any gluten free flour)

1/3 cup Golden Monk Fruit

2 scoops Vital Proteins Marine Collagen (optional)

2 tsp. Baking Powder

1 tsp. Cinnamon

1/2 tsp. Sea Salt

2 Eggs

1 tsp. Non-Alcoholic Vanilla

1/3 cup Nut Milk (I used Unsweetened Hazelnut Milk)

1/4 cup Coconut Oil or Duck Fat

2 Tbsp. Apple Cider Vinegar

1/2 cup Lily’s Dark Chocolate Chips

Icing:

5 Tbsp. Nut Butter (I’ve made these with Macadamia Nut Butter or Peanut Butter)

1 cup Powdered Monk Fruit

1/3 cup + 2 Tbsp Nut Milk (I used Unsweetened Hazelnut Milk)

Directions:
1. Preheat oven to 350 degrees.

2. In a large bowl put in the flour, monk fruit, collagen, baking powder, cinnamon, and sea salt and stir together.

3. On top of your dry ingredients add the eggs, vanilla, nut milk, oil, and apple cider vinegar and mix together with the dry ingredients.

4. Once everything is combined, add the chocolate chips.

5. Set out your Silicone Donut Pan and scoop in the batter. This recipe will make 12 donuts.

6. Bake your donuts for 20 minutes or until an inserted knife comes out clean.

7. As your donuts are baking, mix together your icing and place in the fridge until the donuts are done.

8. Once your donuts are done baking and cooled, add your icing onto each donut.

9. Put on your favorite plate, sit in your most peaceful environment, and enjoy!

*Place leftovers (if there are any) in the fridge. We loved how they taste cold the next day.