Gluten Free S’mores Donuts

free from: gluten and dairy (vegan and refined-sugar free option)

Besides ice cream, my favorite summer treat is s’mores! With these warmer temperatures coming I wanted to make a dessert to get us all in the summer mood. Anyone who knows me knows donuts are my all-time FAVE dessert any time of the year, so it just felt like fate to combine the two into Gluten Free S’mores Donuts. These are honestly super easy to make, and take less than 30 minutes to fully put together. The hardest part will be waiting for these to cool before you dive in 🙂

For the donuts, you can use any 1:1 gluten free flour.

The “frosting” is actually Lekkco’s Belgian Dark Chocolate Spread which I HIGHLY recommend trying if you have not. If you do not have this product, feel free to sub another chocolate spread/frosting. This one works really well because it isn’t too runny.

The toppings are Nairn’s Oat Grahams and Dandies Vegan Marshmallows but again you can use any brands that fit best in your diet!

The recipe is gluten and dairy free. These can be made vegan by substituting in a flax egg, and can be refined-sugar free depending on the toppings you use!

The following makes five Gluten Free S’mores Donuts:

• 1/2 cup gluten-free flour
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 1/4 cup brown coconut sugar
• 1 egg (or flax egg), room temp
• 1/4 cup + 2 tbsp non-dairy milk , room temp
• 1 1/2 tablespoons melted coconut oil 
• 1/2 teaspoon vanilla extract
• Toppings: Chocolate frosting (I used Lekkco chocolate spread), gluten free graham crackers (I used Nairn’s), marshmallows (I used Dandies)

Preheat oven to 350F, grease your donut pan and set aside.

Meanwhile, combine dry ingredients in mixing bowl until fully combined. Then add in wet ingredients one at a time, mixing in between. Once all ingredients are combined, slowly pour into donut pan filling each mold to the top.

Bake for ten minutes. While you wait you can prepare your toppings. Either make your frosting, or use a premade spread like I did. For the graham crackers, break these apart so you can crumble on top of the donuts later. If you can find mini marshmallows, set aside a handful–otherwise, tear your full sized marshmallows into smaller pieces.

Once donuts are done, let cool for five minutes in the pan. Then take out and let cool on cooling rack for ten more minutes. Frost donuts and sprinkle on your toppings!

These should be stored in a container, preferably in the fridge. Best eaten right away, though. Enjoy!