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 utterly cozy and nostalgic about biting into warm, spiced donuts, especially when they’re made just right. This Gluten Free Gingerbread Donuts Recipe is a delightful twist on classic gingerbread flavors wrapped up in a soft paleo-friendly donut, perfect for sharing or savoring alongside your favorite tea.

There are five donuts placed on a silver metal cooling rack with a white marbled surface underneath. Each donut has a golden-brown base layer, topped with a smooth, thick layer of shiny chocolate glaze that evenly covers the top. The chocolate glaze is decorated with small, round confetti sprinkles in red, green, and white, scattered randomly over each donut. To the top right, a white bowl holds fresh red raspberries, adding a vibrant color contrast. Additional sprinkles are scattered around the rack and bowl, enhancing the festive look. 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 can’t tell you how many times I’ve reached for these donuts when I want that holiday spice vibe, without all the guilt of traditional flour and sugar. They’re just so comforting, yet light, and busting with that warm gingerbread taste.

Perfectly Spiced: This recipe hits just the right balance of cinnamon, ginger, and nutmeg for true gingerbread charm.
Gluten-Free & Paleo-Friendly: Ideal if you're avoiding gluten but still want a treat that feels indulgent and satisfying.
Quick & Easy: You’ll love how fast these come together—less than 30 minutes from start to finish.
Chocolate Glaze Magic: The rich, spiced chocolate topping seals the deal for a truly crave-worthy donut.

A close-up view of a chocolate-glazed donut with a bite taken out from the right side, showing its soft, light brown inside texture; the top glaze is smooth and shiny dark brown, decorated with small round sprinkles in red, green, and white colors scattered evenly across the surface. A woman's hand is holding the donut delicately from the bottom, with pale skin tone and visible folds on the fingers. The background has white subway tiles, and the overall lighting is natural, highlighting the glossy glaze and the texture of the donut. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What I love about these ingredients is that they bring flavor and structure naturally without gluten. You get softness from almond flour and that vital chew from tapioca flour. Plus, the spices and molasses make these donuts sing with authentic gingerbread taste.

Flat lay of a small mound of blanched almond flour, a small heap of white tapioca flour, a few whole brown cinnamon sticks alongside a small white bowl of ground cinnamon powder, a small white bowl containing ground ginger powder, a small white bowl with ground nutmeg powder, a small white bowl of fine salt, one large whole uncracked brown egg, a small white bowl filled with golden avocado oil, a small white bowl of amber maple syrup, a small white bowl of dark molasses, a small white bowl holding translucent vanilla extract, a small white bowl of clear water, a small pile of glossy dark chocolate chips, a small white bowl with white coconut oil, all ingredients arranged symmetrically 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: Gives the donuts a tender, moist crumb with healthy fats—make sure it’s finely ground for the best texture.
Tapioca flour: Adds bounce and helps bind everything together, essential in gluten-free baking.
Paleo baking powder: A gluten-free, grain-free leavening agent to help the donuts rise without weird aftertastes.
Ground cinnamon, ginger, nutmeg: These classic gingerbread spices bring warmth and that instantly recognizable flavor profile.
Salt: Enhances flavor and balances the sweetness.
Large egg: Binds the ingredients and gives the donuts structure while keeping them fluffy.
Avocado oil: A neutral oil that keeps the donuts moist without overpowering the spices.
Maple syrup & molasses: Both provide natural sweetness and that deep, molasses-y note gingerbread is known for.
Vanilla extract: Elevates the flavor complexity, making the spices pop.
Water: Balances the batter’s consistency for easy pouring into the donut pan.
Dark chocolate chips & coconut oil (for glaze): The silky glaze adds a decadent layer and pairs beautifully with the spices.
Optional cinnamon, ginger & molasses in glaze: For an extra kick and continuity of flavor, I always add these when making the topping.

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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

One of my favorite things about this Gluten Free Gingerbread Donuts Recipe is how easy it is to tweak. I've tried adding orange zest once, which gave them a lovely citrus brightness that worked unexpectedly well! Feel free to experiment and make them your own.

Spice it up: If you like it extra gingery, bump up the ground ginger a bit, or add a pinch of cloves for a richer holiday feel.
Sweetener swap: You can swap maple syrup with honey or coconut nectar to suit your pantry and preferences.
Dairy-free glaze: I sometimes use coconut cream instead of coconut oil for a creamier chocolate topping.
Mini donut version: For a party, make them in smaller donut molds for bite-sized treats everyone will love.

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

Step 1: Prep your space and donut pan

Start by preheating your oven to 350°F (175°C). I always grease my silicone donut pan with avocado oil—this keeps the donuts from sticking and ensures a smooth release. Placing the pan on a baking sheet makes handling easier and catches any drips.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together your almond flour, tapioca flour, paleo baking powder, all the spices, and salt. This step is key because it evenly distributes the leavening and spices, ensuring every donut is perfectly flavored.

Step 3: Combine the wet ingredients

In a separate bowl, beat the egg first, then stir in the avocado oil, maple syrup, molasses, vanilla, and water. Mixing these well makes sure your batter is smooth and well-blended.

Step 4: Bring it all together

Pour the wet ingredients into the dry and whisk until smooth. Be careful not to overmix—the batter should be thick but pourable. If it’s too thick, add a little more water, a teaspoon at a time.

Step 5: Bake your donuts

Fill your greased donut pan evenly with the batter. Pop it into the oven for about 12-14 minutes or until a toothpick inserted comes out clean. Don’t overbake—these donuts stay tender and moist best when timed right!

Step 6: Cool then glaze

Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing. For the glaze: melt dark chocolate chips and coconut oil gently on low heat while stirring often. Once smooth, stir in molasses and spices, if you’re using them.

Dip each cooled donut into the glaze and let the excess drip off. Place donuts on parchment or wax paper, then chill for a few minutes in the fridge so the glaze sets nicely.

Top Tip

From my experience, getting the texture just right in gluten-free baking can be tricky, but these tips made all the difference when I first made these donuts:

Use a kitchen scale: Measuring by weight really helps maintain consistency — I used to eyeball my flours but the results varied every time.
Don’t skip the tapioca flour: It’s the secret to that true “donut-y” bounce; almond flour alone makes things too dense.
Don’t overbake: The donuts will look a bit soft when done, but they firm up as they cool — I’ve ruined batches by leaving them in too long!
Chill the glaze: Letting the glazed donuts set in the fridge not only makes a prettier finish but also keeps the chocolate from melting all over your fingers.

How to Serve Gluten Free Gingerbread Donuts Recipe

Garnishes

I usually keep it simple with a few festive sprinkles or crushed pecans for some texture. Sometimes a light dusting of powdered cinnamon sugar adds a pretty snowy finish. It really depends on the vibe—holiday party or cozy breakfast!

Side Dishes

They’re amazing paired with a hot chai latte, coffee with cinnamon sticks, or even a cup of rich creamy nut milk. For a brunch spread, I love serving them alongside fresh fruit or a small bowl of coconut yogurt topped with nuts.

Creative Ways to Present

For holiday gatherings, I’ve arranged these gluten free gingerbread donuts on a tiered stand with sprigs of fresh rosemary and cranberries sprinkled around. They instantly become a centerpiece and conversation starter! You could even wrap a pretty ribbon around each donut for gifting.

Make Ahead and Storage

Storing Leftovers

I store leftover donuts in an airtight container at room temperature for up to 2 days. They stay soft and delicious, but if your kitchen gets warm, I recommend refrigerating them to keep the glaze from melting.

Freezing

Freezing these donuts works wonderfully! I freeze them unglazed in a single layer on parchment-lined trays, then transfer to a freezer bag. When ready to eat, thaw overnight in the fridge, then glaze fresh or warm slightly and enjoy as is.

Reheating

To reheat, pop a donut in the microwave for about 15 seconds or warm briefly in a low oven. This revives the softness without drying them out. If glazed, avoid heating too long to keep the chocolate tasty.

Frequently Asked Questions:

Can I make this Gluten Free Gingerbread Donuts Recipe vegan?

This recipe relies on egg for binding and structure, so to make it vegan, you'll need to substitute with a flax or chia egg and possibly add a bit more moisture due to the flours. I haven’t tested this version thoroughly, so proceed with caution and expect slight texture differences.

What’s the best way to prevent donuts from sticking to the pan?

Using a silicone donut pan makes a big difference since it naturally releases baked goods easily. Additionally, I always grease the pan with avocado oil before adding batter, even when using silicone. If you don’t have silicone, a well-greased metal pan with a non-stick spray works too, but be extra careful when removing the donuts.

Can I substitute other flours in this Gluten Free Gingerbread Donuts Recipe?

Almond and tapioca flours work together to balance moisture and texture here, so substituting can be tricky. You might try cassava or arrowroot flour instead of tapioca, but results will vary. I recommend sticking with the original flours for the best texture and flavor.

How long do these donuts keep fresh?

These donuts are best enjoyed within 2 days when stored at room temperature in an airtight container. Refrigeration can extend their life up to 5 days, but the texture may change slightly. Freezing is the best option for longer storage.

Final Thoughts

This Gluten Free Gingerbread Donuts Recipe has brought me so much joy during chilly mornings and cozy evenings. It’s that rare sweet treat that feels wholesome and festive all at once. I hope you’ll give it a try and make a little magic in your own kitchen—you’ll be surprised how easy and satisfying it is to bake something truly special without gluten. Trust me, once you try these, they just might become your new seasonal favorite!