Paleo Lavender Chocolate Chip Donuts (GF, Dairy-free)

By Ashley | Breakfast

Apr 06

It’s been a while since I posted a grain-free recipe and I knew I wanted it to involve chocolate and fluffy cake. I decided on a chocolate chip cookie and cake donut mash-up with the addition of my favorite floral flavor – lavender! 

We all love a nostalgic Chocolate Chip Cookie and fresh donuts are equally irresistible so let’s enjoy the best of both! I used nutrient rich ingredients and sweetened with applesauce and stevia – but you’d never guess these are sugarless! And I believe quality is everything when it comes to chocolate, so I used my favorite Antidote Chocolate bar – Lavender + Red Sea Salt =) I love the different size pieces of chopped bittersweet chocolate nestled into bites of light fluffy cake – so divine! 

And a donut just isn’t a donut without a glaze or icing so these beauties are covered with both a creamy lavender glaze (tinted pink/purple with beet powder) and dark chocolate drizzle for a dessert-worthy treat! Feel free to use just one of the two, if you prefer 😉

I hope you LOVE these delicious paleo lavender chocolate chip donuts that are nourishing enough to eat on repeat when you’re in need a sweet, flavorful treat <3

Paleo Lavender Chocolate Chip Donuts (make 4 regular sized donuts)


3/4 c almond flour

1/4 c arrowroot

1 tbsp coconut flour

1/4 c applesauce 

1 egg or 2 egg yolks

1 tbsp oil (I use avocado oil)

1/2 tsp baking powder (skip for 100% paleo)

1/2 tsp baking soda

Pinch salt

1-2 tbsp maple

6 drops stevia

1 tbsp non-dairy milk

Antidote Lavender Chocolate or another lavender chocolate, chopped

Lavender Glaze:

2 tbsp milk

1-2 tbsp coconut butter

Beet powder or ube

Honey or maple

Chocolate Drizzle:

Drizzle: 2 tbsp Cacao powder, 3 tbsp nut milk, 2-3 tsp maple syrup OR 1 oz dark chocolate melted with 1-2 tbsp non-dairy milk


Mix the dry ingredients a bowl. 

Combine the egg, oil, applesauce, maple, stevia, and milk in a separate bowl and mix to combine. Pour into dry ingredients and mix well. Stir in chocolate. Press into a small glass dish and bake at 325 degrees for 10-12 minutes or til center is springy and edges are golden. Cool to room temperature then invert and decorate with lavender glaze and chocolate drizzle. Store refrigerated (I rewarm them for best texture). Consume within 5 days.

*You can probably make these as muffins or a mini cake if you don’t have a donut pan but I am not sure of the baking time. Springy tops are an indicator of doneness!

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