Vegan coconut flour donut bites are the reliable little snack to accompany coffee or tea (kids love them, too). They are grain-free, gluten-free, and straightforward to make in any mini muffin tin.

vegan coconut flour donut bites in a blue and white dish

I’m pretty sure I don’t need to convince you to eat these cinnamon-sugar donut bites. Tender, cakey, with just the right amount of sweet spice, it’s hard to stop at just one. Or two. Or eleven.

Recipe Benefits

You will want to sprint to the kitchen to make these blissful bites when you read on about what makes them so special.

Vegan (egg-free, dairy-free)
Grain-free
Gluten-free
Nut-free
High in fiber
Low in calories
Straightforward to make

I get it, these sound too good to be true, right? But they are the real deal.

Reliable yet, these donut bites are no mere treat: they are nutrition-packed fuel. I am talking lean, plant protein, fiber and more fiber, and a bit of nourishing fat, too.

Grab your go-to hot drink and power up with some donut bites. Happy baking!

Ingredients for Vegan Coconut Flour Donut Bites

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

coconut flour
chickpea flour
coconut sugar
nondairy milk
virgin coconut oil (or the neutral oil of your choice)
vanilla extract
ground cinnamon
baking powder
salt (always optional/adjustable)

Coconut flour stars in these donut bites, with a strong supporting role played by chickpea flour.

Most coconut flour recipes call for copious quantities of eggs. Coconut flour can be tricky to use without a recipe because it is unlike any other. Ot is used in much smaller quantities than other flours and is very absorbent.

Eggs are often used to give structure to coconut flour baking recipes. But what to do with vegan coconut flour baked goods?

Enter chickpea flour. It is a especially-memorable replacement for eggs, plus it has the fiber and protein needed to create baked goods that you would swear have both eggs and grains. Hot d**m! They are so good!

How to Make Vegan Coconut Flour Donut Bites

Note that the complete instructions are also in the recipe card below.

mini donut bites in a square mini muffin pan

Preheat oven to 350F (180C).
Grease or spray 20 cups of a 24-count mini muffin tin.
In a medium bowl, whisk together the dry ingredients (coconut flour, chickpea flour, coconut sugar, baking powder, cinnamon, and salt).
Whisk in the milk, oil and vanilla until blended. Let stand for 5 minutes to thicken (add more liquid, if needed. The batter should be thick, but not completely stiff).
Divide batter evenly among prepared cups and sprinkle with cinnamon sugar.
Bake in preheated oven for 13 to 16 minutes until a toothpick inserted in center of muffin comes out clean.
Cool completely in tin. Remove bites from the muffin cups.

FAQ

How Should One Store the Donut Bites?

Store the donut bites in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.

What Type of Nondairy Milk Should I Use?

Any variety. Use the nondairy milk you prefer (e.g., almond milk, cashew milk, hemp milk).

Is There an Alternative to Coconut Sugar?

Yes. An equal amount of lightly packed brown sugar or granulated sugar can be used in place of the coconut sugar.

Can I Use Other Flours in the Recipe (other than coconut flour or chickpea flour)

No, the Vegan Coconut Flour Donut Bites recipe will only work with coconut flour and chickpea flour.

Vegan Coconut Flour Donut Bites (GF, grain-free)

Prep Time: 5 minutes
Cook Time: 16 minutes
Total Time: 21 minutes
Servings: 20 donut bites

Ingredients

1/3 cup 37 g coconut flour
1/4 cup 30 g chickpea flour
2 tablespoons 18 g coconut sugar (see notes for options)
1 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon fine sea salt
1 cup 237 mL nondairy milk (see note)
1 tbsp 15 mL virgin coconut oil , melted
1 teaspoon 5 mL vanilla extract
Cinnamon sugar 2 tsp coconut sugar + 1/2 tsp cinnamon

Method

Preheat oven to 350F (180C). Grease or spray 20 cups of a 24-count mini muffin tin .
In a medium bowl , whisk together the coconut flour , chickpea flour , coconut sugar , baking powder , cinnamon and salt. Whisk in the milk, oil and vanilla until blended. Let stand for 5 minutes (if batter seems to thick, add a bit more milk or water; coconut flours vary in absorbency).
Divide batter evenly among prepared cups. Sprinkle with cinnamon sugar.
Bake in preheated oven for 13 to 16 minutes until a toothpick inserted in center of muffin comes out clean. Transfer tin to a cooling rack and cool completely in tin. Remove bites from the muffin cups.

Notes

Storage: Store the donut bites in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months. Milk Options: Use the nondairy milk you prefer (e.g., almond milk, cashew milk, hemp milk). Sugar Options: An equal amount of lightly packed brown sugar or granulated sugar can be used in place of the coconut sugar .