Name: Gluten-Free Gingerbread Donuts Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: Paleo
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)

Nothing beats the cozy smell of spices wafting through the kitchen like these warm, tender treats. This Gluten-Free Gingerbread Donuts Recipe brings all those comforting holiday vibes without gluten or grain, making it a snack you'll reach for again and again.

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

From the first bite, these donuts feel like a warm hug. I've made gingerbread treats before, but these donuts are uniquely soft and just the right balance of spice and sweetness. Plus, they're naturally gluten-free, so everyone at the table can enjoy.

Perfect Texture: Thanks to almond and tapioca flours, these donuts are tender yet hold their shape nicely without any grains.
Rich Gingerbread Flavor: The blend of cinnamon, ginger, nutmeg, and molasses creates that classic taste we all love in gingerbread.
Easy Chocolate Glaze: A quick homemade glaze with dark chocolate and a hint of spice makes these irresistible and festive.
Simple & Paleo-Friendly: Using wholesome ingredients means you can indulge without the usual guilt or digestive troubles.

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

Every ingredient here pulls double duty—balancing texture, flavor, and that perfect gingerbread punch. I love how the almond flour adds richness, while tapioca flour keeps things light. Here's a quick walk-through of what you'll need and why.

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: Provides a tender crumb and moistness, plus it's my favorite gluten-free base for baking.
Tapioca flour: Adds elasticity and lightness so the donuts aren’t dense or heavy.
Paleo baking powder: Leavens the donuts naturally without any gluten-containing fillers.
Ground cinnamon, ginger, nutmeg: These warm spices make all the difference in creating that comforting gingerbread flavor.
Salt: Enhances the spices and sweetness, balancing the overall flavor.
Egg: Binds all the ingredients together and adds richness.
Avocado oil: Keeps the donuts moist without overpowering the flavor.
Maple syrup: Sweetens naturally while bringing a touch of deep caramel notes.
Molasses: Essential for authentic gingerbread character; it adds depth and color.
Vanilla extract: Subtly rounds out the flavor profile.
Water: Helps bring the batter to the right consistency.
Dark chocolate chips: For a luscious, slightly bitter glaze that complements the spicy donuts.
Coconut oil: Makes the glaze silky and helps it set beautifully.
Optional molasses and spices in glaze: A little extra gingerbread magic that I recommend trying once you’re comfortable with the basic glaze.

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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 like to play around with this Gluten-Free Gingerbread Donuts Recipe depending on the season or mood. Switching up spices or glaze adds a new twist without complicating the process.

Variation: One winter, I swapped molasses for honey, and while the flavor was milder, it still had that cozy warmth I wanted for a less intense gingerbread experience.
Nut-Free Option: Use a blend of oat flour and tapioca instead of almond flour if you need to avoid nuts; just watch the texture as it may be a little different.
Spice It Up: For a punchier flavor, add a pinch of ground cloves or cardamom to deepen the spice notes.
Gluten-Free Flour Balance: Feel free to adjust tapioca and almond flour slightly to get your preferred donut density.

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

Step 1: Prep and mix your dry ingredients

First things first, preheat your oven to 350°F and grease your silicone donut pan with avocado oil. Using a silicone pan is a game changer—it makes popping out the donuts super easy without breaking them. In a medium bowl, whisk together almond flour, tapioca flour, paleo baking powder, cinnamon, ginger, nutmeg, and salt until evenly combined. This ensures every donut gets all the spice goodness.

Step 2: Combine the wet ingredients with the dry

In another bowl, beat together the egg, avocado oil, maple syrup, molasses, vanilla extract, and water until smooth. Pour this into your dry ingredients and mix gently but thoroughly. The batter should be smooth and you’ll notice it’s a bit thicker than traditional batter—this is normal with almond flour.

Step 3: Fill the donut pan and bake

Divide the batter evenly among the donut cavities—about 2 tablespoons per donut usually does it. Don’t overfill or you’ll end up with thick edges instead of that classic donut shape. Place your pan on a baking sheet for stability and bake for 12-14 minutes. You'll know they’re done when the edges turn golden and a toothpick inserted comes out clean.

Step 4: Cool and prepare the glaze

Allow the donuts to cool in the pan for 5 minutes—they’ll still be delicate. Then transfer to a wire rack while you make the glaze. In a small saucepan over low heat, melt dark chocolate chips with coconut oil, stirring constantly to avoid burning. Remove from heat and stir in optional molasses, cinnamon, and ginger to give that extra gingerbread kick.

Step 5: Dip and chill

Once the donuts are completely cool, dip the tops into the glaze, letting excess drip off. If you want to bring in some festive cheer, sprinkle your favorite colorful sprinkles or chopped nuts right away. Then pop the donuts into the fridge for a few minutes to let the glaze set hard and glossy.

Top Tip

When I first made this recipe, I learned a few neat tricks that really improved my results. I want you to have the same success without the trial & error.

Use a kitchen scale: Measuring by weight, especially with almond flour, keeps the donut texture consistent every time.
Don’t over-mix: Once wet and dry ingredients come together, mix just enough to combine. Overdoing it can make the donuts tough.
Silicone pan love: If you’re still using metal pans, switching to silicone can be a game changer for easy release and perfect shape.
Cool fully before glazing: Warm donuts will melt the glaze into a mess, so patience here pays off beautifully.

How to Serve Gluten-Free Gingerbread Donuts Recipe

gluten free gingerbread donuts - Serving Suggestion

Garnishes

I usually keep it simple with classic rainbow sprinkles—they add a pop of color and party vibe without overwhelming the flavor. For a fancier touch, crushed pistachios or shredded coconut are fantastic to sprinkle over the still-wet glaze. If you want a truly indulgent experience, dust with a little powdered sugar just before serving.

Side Dishes

These donuts shine alongside a steaming mug of spiced chai or your favorite latte. I also love pairing them with fresh fruit like orange slices or a warm apple compote for dipping. It turns teatime or breakfast into a delightful mini celebration.

Creative Ways to Present

For holiday gatherings, I like to stack these donuts on a pretty cake stand with some pine sprigs and cinnamon sticks scattered around—it feels so festive! You can also package a few in small boxes tied with twine as thoughtful homemade gifts that will impress without stress.

Make Ahead and Storage

Storing Leftovers

Leftover donuts keep well in an airtight container at room temperature for 2 days. I actually prefer them the next day after the flavors meld a bit more. Just be sure to keep them in a dry, cool spot so the glaze doesn’t get sticky.

Freezing

I rarely freeze these because they’re usually gone too fast! But if needed, wrap each donut tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw at room temperature before glazing to keep that fresh-baked texture.

Reheating

A quick zap in the microwave for 10-15 seconds softens the donut perfectly without overheating. If the glaze got a little hard in the fridge, letting the donuts sit at room temperature for a few minutes restores the ideal bite.

Frequently Asked Questions:

Can I substitute almond flour in the Gluten-Free Gingerbread Donuts Recipe?

Almond flour is key to the moist, tender texture in this recipe, but you can try a nut-free blend like oat and tapioca flour. Just know the texture and flavor might change slightly. Use a 1:1 substitution and adjust as needed.

How do I make sure the donuts come out soft and not dry?

Be careful not to overbake—check at 12 minutes and test with a toothpick. Also, mixing the wet and dry ingredients just until combined keeps the crumb tender. Avoid overmixing!

Can I make these donuts vegan?

Since this recipe uses an egg for structure, a direct vegan swap might affect texture. You can experiment with flax or chia egg substitutes, but results will vary. For best success, follow the original recipe or look for a vegan-specific gluten-free donut recipe.

What’s the best way to store glazed donuts?

Store glazed donuts in an airtight container in the fridge if you want the glaze to stay firm, but let them come to room temperature before eating for the best flavor and texture.

Final Thoughts

These Gluten-Free Gingerbread Donuts are really one of my favorite seasonal treats because they blend indulgence with wholesome ingredients so well. They’ve become my go-to when I want to impress friends or just enjoy a quiet moment with a cup of tea. I hope you’ll love how easy they are to make and how delicious they turn out—truly the perfect cozy bite! Give this recipe a try and share them around; they’re too good not to.