Name: Gluten-Free Gingerbread Donuts Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1 cup blanched almond flour (100g); ½ cup tapioca flour (65g); 1 tsp paleo baking powder; ½ tsp ground cinnamon; ½ tsp ground ginger; ¼ tsp ground nutmeg; ¼ tsp salt; 1 large egg; ¼ cup avocado oil; 2 Tbsp maple syrup; 2 Tbsp molasses; 1 tsp vanilla extract; 3 Tbsp water; 3 oz dark chocolate chips; 2 tsp coconut oil; ½ Tbsp molasses (optional); ¼ tsp ground cinnamon (optional); ¼ tsp ground ginger (optional)

There's something irresistibly cozy about biting into a warm, spiced treat, especially when it’s as comforting and allergy-friendly as this Gluten-Free Gingerbread Donuts Recipe. These donuts blend festive spices with a tender crumb that doesn’t sacrifice flavor or texture, making them a real crowd-pleaser any time of year.

The image shows five round donuts with a visible soft brown base layer topped with a shiny, smooth layer of chocolate glaze covering the top surface of each donut. On top of the chocolate glaze, there are small round sprinkles scattered in red, green, and white colors, giving a festive look. The donuts sit on a silver metal cooling rack with wide square grids, and the background is a white marbled texture. On the top right, there is a white bowl filled with fresh red raspberries, and there are a few scattered sprinkles around the rack on the surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gluten-Free Gingerbread Donuts Recipe
Top Tip
How to Serve Gluten-Free Gingerbread Donuts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Gingerbread Donuts Recipe

Why You'll Love This Recipe

I remember the first time I made these donuts — the smell of ginger, cinnamon, and molasses filled my kitchen with all the warmth of the holidays. What’s great is that they’re naturally gluten-free but so rich and satisfying that even the toughest skeptics asked for seconds.

Comforting Spices: The ginger, cinnamon, and nutmeg create that classic gingerbread flavor we all crave in colder months.
Gluten-Free & Paleo-Friendly: Made with almond and tapioca flour, these donuts suit many dietary needs without compromising taste.
Moist & Tender Texture: Thanks to avocado oil and molasses, they stay soft and never dry out — even days later.
Easy to Make at Home: With a straightforward batter and quick bake, you can have fresh donuts ready before you know it.

A close-up of a small donut held by a woman's hand, with a glossy dark brown chocolate icing covering the top layer, sprinkled with flat round confetti-like sprinkles in red, green, and white scattered evenly across the surface. The donut's inside shows a soft golden-brown texture where a bite has been taken out from the right side. The background features white subway tiles, and the image rests on a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Gluten-Free Gingerbread Donuts Recipe comes together to create perfect flavor, rise, and texture, while fitting a gluten-free lifestyle. Here’s a quick breakdown so you can shop and prep confidently.

Flat lay of blanched almond flour in a small white ceramic bowl, tapioca flour in a separate small white bowl, a small white bowl of ground cinnamon, a small white bowl of ground ginger, a small white bowl of ground nutmeg, a small white bowl of paleo baking powder, a small white bowl of salt, one large whole egg with clean shell, a small white bowl of avocado oil, a small white bowl of maple syrup, a small white bowl of molasses, a small white bowl of vanilla extract, a small white bowl of water, a small white bowl with dark chocolate chips, a small white bowl with coconut oil placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Blanched almond flour: Provides a moist, tender crumb with a subtle nuttiness; be sure to use blanched for a smoother texture.
Tapioca flour: Adds elasticity and lightness to the batter to help mimic traditional donuts’ softness.
Paleo baking powder: Keeps the donuts fluffy; use a gluten-free certified brand to avoid additives.
Ground cinnamon, ginger, and nutmeg: Classic warming spices that give the gingerbread its signature taste.
Egg: Binds ingredients and adds richness.
Avocado oil: A neutral, healthy fat that keeps the donuts moist without adding any overpowering flavor.
Maple syrup and molasses: Natural sweeteners with depth; molasses brings that true gingerbread note.
Vanilla extract: Rounds out the flavors with a touch of sweetness and warmth.
Water: Helps bring the batter to the right consistency.
Dark chocolate chips and coconut oil (for glaze): Melts beautifully, creating a silky coating with optional spices to echo the donut flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making these donuts as-is for the holidays, but I’ve also played around with a few tweaks that really bring the recipe to life. Feel free to tailor it to your tastes or dietary preferences!

Variation: Sometimes I swap out the maple syrup for honey if I want a slightly different sweetness profile—it’s delicious and fresh.
Nut-Free Option: If you need to avoid nuts, try substituting almond flour with a mix of oat flour and coconut flour, adjusting liquid amounts carefully.
Spice it Up: Add a pinch of ground cloves or cardamom for an extra layer of warm spice depth.
Vegan Adaptation: Use a flax egg in place of the large egg and make sure your chocolate chips are dairy-free.

Step-by-Step: How I Make Gluten-Free Gingerbread Donuts Recipe

Step 1: Preheat and Prep Your Pan

Set your oven to 350°F (175°C), and lightly grease a silicone donut pan with avocado oil. I love using silicone because the donuts come out effortlessly, but if you don’t have one, a well-greased metal pan works well too. Placing the pan on a baking sheet helps with stability when transferring in and out of the oven.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the almond flour, tapioca flour, paleo baking powder, cinnamon, ginger, nutmeg, and salt. Making sure these ingredients are well combined ensures that every bite has that even spice and rise.

Step 3: Add Wet Ingredients and Whisk

In goes the egg, avocado oil, maple syrup, molasses, vanilla, and water. Whisk until you get a smooth batter with no lumps. The molasses smells heavenly at this stage—don’t skip or substitute if you want that classic gingerbread vibe.

Step 4: Fill the Donut Pan and Bake

Divide the batter evenly into the donut pan wells. I usually use a spoon and just eyeball it for evenness, but a piping bag works beautifully if you want precise shapes without mess. Bake for 12–14 minutes—watch for a golden top and a toothpick that comes out clean.

Step 5: Cool and Prepare the Chocolate Glaze

Cool the donuts right in the pan for about 5 minutes, then gently pop them out onto a wire rack. While they cool, melt dark chocolate chips with coconut oil over low heat, stirring often so it doesn’t scorch. Once smooth, stir in molasses and a pinch of cinnamon and ginger to tie the whole flavor profile together.

Step 6: Dip and Set

Dunk the cooled donuts into the glaze for that luscious chocolate coating. If you're feeling festive, sprinkle with your favorite decorations—chopped nuts, shredded coconut, or even edible gold dust go wonderfully with these. Pop them in the fridge for a few minutes to let the glaze firm up perfectly.

Top Tip

After making this Gluten-Free Gingerbread Donuts Recipe a few times, I’ve learned a few simple tricks to get the best results every time. These tips really helped me avoid the small pitfalls and elevated the whole process.

Measure By Weight: I always recommend weighing your flour and tapioca starch. It makes the batter consistent and avoids gummy or dry donuts.
Don’t Overmix: Stir just until combined — overmixing can lead to dense donuts, which doesn’t play well with gluten-free flours.
Glaze While Warm: The chocolate glaze coats best when the donuts have cooled but are still slightly warm, helping it adhere nicely.
Avoid Overbaking: Pull the donuts out at 12 minutes and test; ovens vary, but you want moist, not dry.

How to Serve Gluten-Free Gingerbread Donuts Recipe

Garnishes

I usually keep it simple with a light sprinkle of cinnamon or crushed pecans over the glaze for a bit of crunch. Sometimes I add a few festive nonpareils for extra cheer when guests come over—looks pretty and adds a little fun texture.

Side Dishes

These donuts pair deliciously with a hot cup of chai or spiced coffee, which enhances the gingerbread spices beautifully. If it’s breakfast, some fresh berries or a dollop of coconut cream on the side balances the sweetness and rounds out the meal.

Creative Ways to Present

For holiday brunches, I like arranging these donuts on a wooden tray lined with pine sprigs and dried orange slices—it’s simple but instantly festive. You can also stack them in a tiered stand for a showstopping centerpiece that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

I keep leftover gingerbread donuts stored in an airtight container in the fridge. They stay moist for up to three days, and I find their flavor actually deepens after a day, making them even better the next morning.

Freezing

These donuts freeze beautifully! I flash freeze them on a tray first, then transfer to a freezer bag. When you're ready, thaw overnight in the fridge and reheat gently to bring back that just-baked warmth.

Reheating

I like to warm them up in a toaster oven at 300°F for just 5 minutes. This method keeps them soft without drying out the crumb or melting the glaze completely—perfect for a fresh-eating experience any time.

Frequently Asked Questions:

Can I make these donuts dairy-free?

Absolutely! The recipe uses avocado oil and coconut oil in the glaze, which are both dairy-free. Just be sure to use dairy-free chocolate chips for the glaze to keep it completely dairy-free.

How do I prevent the donuts from sticking to the pan?

Using a silicone donut pan is your best bet because it naturally resists sticking. If you’re using a metal pan, generously grease it with avocado oil or a non-stick spray and cool donuts in the pan for a few minutes before popping them out gently to avoid breakage.

Can I make this recipe nut-free?

Yes! You can substitute almond flour with a blend of oat flour and coconut flour, but you may need to adjust the liquid amounts slightly to get the right batter texture. Keep an eye on baking time as well, since alternative flours can bake differently.

Is this recipe suitable for paleo diets?

Definitely! All ingredients in this Gluten-Free Gingerbread Donuts Recipe are paleo-approved. It’s sweetened with maple syrup and molasses, uses nut and tapioca flours, and avoids grains or refined sugars, fitting nicely into paleo guidelines.

Final Thoughts

Honestly, these Gluten-Free Gingerbread Donuts have become a favorite holiday tradition in my kitchen because they bring that perfect balance of warmth, sweetness, and softness without any gluten fuss. I’m excited for you to whip up a batch and enjoy that same cozy feeling—whether it’s for a special occasion or just because you deserve a little treat. Trust me, once you make these, they’ll be a staple you’ll want to bake again and again!