Paleo Sugar Cookie Doughnuts

One of the joys of being a food blogger is getting to eat the food I make.

One of the drawbacks of being a food blogger is getting to eat the food I make.

It goes both ways, as you can see. And each time I create a recipe, I eat it. It’s debatable if this is a good or a bad thing, as calories in don’t always equal calories out.

I want the food I make and the recipes I post to be healthy (because I’m eating it!), but I also want it to look good and grab your attention. If you’re interested in what I’m making, AKA: gawking at the food, then you’re more likely to return (and tell your friends about this blog. Hint, hint).

Regardless of calories, regardless of healthy, regardless of the fact that I really wanted a doughnut, I’ll admit it, they’re not really doughnuts. They’re mini bundts. I guess a real doughnut would include a giant hole in the middle… but that’s not how we do it here at What Runs Lori (.com).

No ma’am. Here we eat whole food. No holes.

…And on my Christmas list I would like a doughnut baking pan.

Anyway, this recipe is pure gold. Well, at least by Paleo standards. I’m not a doughnut person but this definitely, definitely, satisfied my craving. The donut itself was a bit flaky, as most coconut flour creations tend to be. But the frosting. Ooooooh, the frosting. Just make it.

Indulge in it.

And don’t fret.

Relatively speaking, doughnut and frosting is all pretty healthy.

 

 

These can be made into anything- a cake or muffin, maybe even pancakes or waffles! It’s versatile. Have fun, be creative, and get into the kitchen to make this recipe. 🙂

Maybe you’re not a Paleo-lover? Why not try out my Vegan and Gluten-Free Sugar Cookies with Vegan Sugar Cookie Frosting. They are PERFECT sugar cookies.

Cookie, Doughnut, Muffin, or Cupcake? What’s your poison?

 

22 thoughts on “Paleo Sugar Cookie Doughnuts

  1. Hey! Another person here in possession of a desperate sweet tooth.

    I am forever wanting desserts, but have been on the lookout for healthier alternatives for
    the sake of my figure. My preferred dessert is the cupcake and I began a
    cupcake blog devoted to healthy cupcake recipes. I’ve assembled the whole array of healthy cupcake recipes,
    including vegan cupcakes, gluten free cupcakes,
    low calorie cupcakes, and of course – fruit cupcakes.

  2. i’ve never had too big of a sweet tooth so muffins, cookies, doughnuts, etc never really provided much temptation. HOWEVER, my man does love a good baked good and i’m totally going to use this frosting on him … that sounded bad!
    i do love bread, though, and that coconut paleo bread is still haunting my dreams! 🙂

  3. I just took these out of the oven. Um, delicious! I had to quickly taste it, but now letting them cool before putting the frosting on.

      1. Perfectly! I have been surrounded by candy, candy, candy (who isn’t at this time of year???). Yesterday I had had it with eating all of this junk food, so the purpose of baking these was to replace it with the junk food. What an absolute treat! I ended up baking them in muffin tins and took 2 frosted ones to work with me. I have already eaten one and trying so hard to hold of the second one for later when that sweet tooth kicks in again IF it does. 🙂

  4. yum!!! I will take those doughnuts even if they do not have a ‘hole’ in it 😉
    looks great! love doughnuts, then cookies and then cupcakes, who am I kidding I would take any of them!

  5. I’m glad I stumbled across your blog today – I need more GF baking recipes! I *think* I’m used to the different consistency and flavor that GF food has, but I am still woefully unprepared to do any real baking!

    1. I’m glad you stumbled across my blog, too!

      GF baking is super easy but I guess there is a noticeable difference with the consistencies. Knowing that makes it easier to try them- and fun. It’s like a science experiment each time I bake (and mostly because I throw things in a bowl and pop them in the oven and hope they turn out.) 😉

    1. These would definitely work in ramekins. They might need to cook slightly longer because of the thickness of the ramekins- assuming you’re using something different than tin.

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