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Paleo Chocolate Chip Doughnuts
Preheat oven to 350F. Lightly grease doughnut pan with coconut oil and set aside.
Using a stand or hand mixer, beat eggs with coconut oil and palm sugar on medium speed until creamy.
Slowly add in coconut milk, apple cider vinegar and vanilla extract and continue beating until well mixed.
Stop mixer and add in sifted coconut flour, cocoa powder, baking soda and sea salt (or just sift right into the bowl like me). Mix until just combined and remove bowl from mixer.
Stir in mini chips and scoop batter into doughnut pan with a spatula. Try not to overfill them. You may just a tablespoon or two of batter left over.
Bake in the center of the oven for 18 to 20 minutes or until a toothpick or cake tester comes out clean. Remove to a wire rack and allow to cool. Trim with a kitchen scissors if necessary.
Mix 1/3 cup mini chips with 1/2 teaspoon of coconut oil in a wide, microwave-safe bowl. Heat for 90 seconds, stopping to stir 1 or 2x, until melted. Working quickly, dip each doughnut (the ugly side that was face up when cooking) into the melted chocolate and place baking sheet lined with parchment or wax paper. Once all of the doughnuts are glazed, place in fridge to set for 15 to 20 minutes.