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Maple Peanut Butter Snack Doughnuts [Vegan, Gluten-Free]

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What's a snack doughnut? These yummy treats are named so because they're perfect as a better-for-you snack or for breakfast. They're made from oats, so they're gluten-free, plus they're sweetened with just maple syrup. Pumpkin purée lends its natural sweetness, as does the secret ingredient — carrot. Enjoy these peanut buttery oat doughnuts with your morning (or afternoon) coffee.

Maple Peanut Butter Snack Doughnuts [Vegan, Gluten-Free]


For the Doughnuts:

  • 3 cups gluten-free old-fashioned oats
  • 2 flax eggs (1 tablespoon flax meal, plus 3 tablespoons water per egg)
  • 1/4 cup maple syrup
  • 1/4 cup peanut butter
  • 2 tablespoons water
  • 2/3 cup pumpkin purée
  • 2/3 cup cooked carrots
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup full-fat coconut milk
  • Cornstarch or arrowroot powder, for flouring pan

For the Glaze:

  • 1/3 cup maple syrup
  • 1/3 cup coconut milk
  • 2 teaspoons cornstarch or arrowroot powder
  • 2/3 cup water
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • A dash of salt


To Make the Doughnuts:

  1. Make the flax eggs by combining flax meal with water and setting aside to gel.
  2. Pour oats into a food processor or blender and pulse until almost as fine as flour (it’s okay if there are still a few unground oats, it will add texture). Pour into a separate bowl and add flax eggs, syrup, peanut butter, and water to the processor. Pulse until smooth, then add the remaining ingredients for doughnuts and again pulse until smooth. Pour in your ground oats and pulse just to mix in.
  3. Grease a doughnut pan with oil and dust well with cornstarch or arrowroot powder. Spoon batter into pan molds and fill each of 10 slots until slightly heaping over thr rim. Bake for 18-22 minutes or until lightly browned on top. Remove from oven and cool completely before gently loosening from pans with a spoon.

To Make the Glaze:

  1. Whisk together maple syrup, coconut milk, and cornstarch (or arrowroot) in a small saucepan until smooth. Add water and cinnamon and place over low heat. Cook, stirring constantly, until the mixture just begins to thicken.
  2. Remove from heat and stir in vanilla and coconut oil until smooth. Allow it to cool for at least 5 minutes, the pour over cooled doughnuts and serve as soon as possible.
  3. Store in an airtight container for up to five days.





Delicious, sometimes healthy, usually crazy, and always unpredictable recipes. Tori Cooper is the writer and baker behind the food blog Gringalicious where she shares her delicious, sometimes healthy, usually crazy, and always unpredictable recipes. She lives with her family in the Patagonia region of the Andes mountains in southern Chile and spends her leisure time dreaming up new ways to make simple ingredients taste awesome.



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0 comments on “Maple Peanut Butter Snack Doughnuts [Vegan, Gluten-Free]”

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Emm Cee
1 Years Ago

And these! Marie Hore

Marie Hore
30 Nov 2016


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