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Coconut Flour Donuts

  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 6 donuts 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american


Fluffy fruit-sweetened Coconut Flour Donuts! Eight ingredient easy with a perfect soft texture and sweet coconut butter glaze on top. Vegan and paleo!





  • 1 cup blueberries (fresh or frozen/defrosted)
  • 1/2 cup coconut butter
  • 2 tbsp maple syrup
  • 1/4 cup non-dairy milk


  1. Preheat the oven to 350F.
  2. In a high speed blender, blend the dates, milk, nut/seed butter, and vanilla until smooth.
  3. Add the rest of the ingredients. Blend until combined.
  4. Use a ziplock bag with one corner snipped off to pipe the batter into a donut pan (that has been thoroughly sprayed with non-stick spray!) and smooth the tops. Or you can make them into muffins.
  5. Bake for 20 minutes at 350F.
  6. For the glaze, blend the blueberries and strain to get just the juice.
  7. Melt the coconut butter (10 seconds or so in the microwave). Make sure all the other ingredients are at room temperature or warmer.
  8. Stir together the melted coconut butter, maple syrup, and 2 tablespoons of milk. Add the milk slowly until it becomes smooth and drizzle-able. It will seize up at first, keep adding milk and it will eventually smooth out.
  9. Add the blueberry juice 1 tablespoon at a time until you achieve your desired color.
  10. Once the donuts are cool, top with glaze and (optional) sprinkles.


*You can use arrowroot or cornstarch instead.


  • Serving Size: 1 donut
  • Calories: 341
  • Sugar: 13
  • Fat: 24
  • Carbohydrates: 26
  • Fiber: 6
  • Protein: 9

Keywords: baking, dessert, snack, paleo, gluten-free, vegan