Paleo Gingersnap Mini Donuts
Recipe type: Dessert
Serves: 18
Deep, rich blackstrap molasses, toasty ginger and cloves make these piping hot Paleo Gingersnap Mini Donuts a tantalizing dessert to share with guests or enjoy on a family night.
  • 4 Organic Eggs, room temperature
  • 1 tsp. Apple Cider Vinegar
  • ⅛. C. Blackstrap Unsulphured Molasses
  • ¼ C. Organic Coconut Oil, melted
  • ¼ C. Filler Free Coconut Milk (I like Natural Value in a BPA free can)
  • 2 tsp. Raw Local Honey
  • ½ tsp. Ground Ginger
  • ¼ tsp. Ground Cloves
  • 1 tsp. Cinnamon
  • ½ tsp. Baking Soda
  • ¼ C. Coconut Flour
  • ¼ C. Cassava Flour
  • ¼ C. Ghee or Coconut oil, melted in a small bowl for dipping donuts
  • ¼ C. Coconut Sugar, in a small bowl for dipping donuts
  1. Plug in your electric mini donut maker to heat up.
  2. In a small bowl, with a hand mixer, combine all wet ingredients.
  3. In another small bowl combine all dry ingredients until well blended.
  4. Pour the dry ingredients into the wet ingredients and mix until thoroughly combined.
  5. With 1 Tablespoon or your lever action mini scoop drop batter into each donut well in the donut maker.
  6. Close the lid and wait for the green light to come on.
  7. Pull them out when they are done and cool them slightly.
  8. Repeat this process until all the batter is used up.
  9. Once all the mini donuts are made you can start topping them.
  10. Dip the tops into the melted ghee or coconut oil.
  11. Then dip them directly into the coconut sugar.
Be sure not to overfill the donut wells. They will end up looking like Saturn with the rings around it if you do. Filling the wells just even with the top works perfectly!
Do not sub regular vinegar in this recipe. It will change the flavor all together as well as take away the health benefits that Apple Cider Vinegar has.
Be sure to use Cassava Flour and don't sub it out with anything - even Tapioca because as I said in my post Tapioca behaves quite differently than Cassava Flour does.
Recipe by Feasting On Joy at