These chocolate peppermint donuts are easy to make, gluten-free, and paleo-friendly. They're a favorite recipe, perfect for a holiday treat or a special breakfast, with an optional candy cane topping for those not adhering to a strict paleo diet.
Preheat oven to 325F. In a bowl, whisk 2 eggs. Then add in 1 cup almond flour, 1/4 cup unsweetened cocoa powder, 3 tbsp maple syrup, 1/2 tsp peppermint extract, 1 tsp vanilla, and 1 tsp baking powder. Mix it all together. Grease a donut pan (a silicone one is recommended for easy removal). Add batter about 3/4 of the way up into each cavity. Bake for 12 minutes. Let cool, then remove from the pan. For the chocolate topping, melt 1/4 cup of chocolate chips with 1 tsp coconut oil. Dip the top of each cooled donut into the chocolate topping and add crushed candy canes on top (optional, omit for paleo). Put in the fridge to let the chocolate topping harden if desired.
