S’More Donuts. (Gluten/Grain/Egg/Dairy Free)

S’More Donuts. (Gluten/Grain/Egg/Dairy Free)

Chestnut Flour is a blast to work with, it makes light, fluffy and soft baked goods without needing any eggs. The flour has a strong flavor that reminds me of fall..it tastes phenom combined with cinnamon, ginger and other warm spices.

I've used chestnut flour to make extremely delicious grain free graham crackers- so I just had to try my hand at making some baked donuts with this same graham cracker flavor!

What goes with graham cracker flavored donuts?? Marshmallows and chocolate of course. And boy did this idea turn out delicious. I was ecstatic with how beautiful these donuts turned out. So much so that I made an extra batch to share with my family and some really cute kids. They were a crowd pleaser.

For the marshmallows I used my organic marshmallow recipe- and I made them from scratch to use just for this recipe. I only needed about 1/4 of the marshmallow from that recipe for these donuts. The rest I just stuck in a prepared pan (as the recipe calls for). My homemade marshmallows melt fabulously in a skillet over medium-low heat.

Feel free to use a donut maker -instead of using the oven!


S’More Donuts.

Yield: 9-10 donuts


  • 1 1/4 cup chesnut flour
  • 1/4 cup applesauce
  • 1/2 cup milk (dairy or nondairy)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 cup milk flavored oil or melted butter (dairy or nondairy)
  • 1/2-3/4 cup coconut palm sugar (any other granulated sugar should also work!)
  • 2 teaspoon baking powder (I use double acting)
  • pinch of salt
  • Marshmallows melted is a saucepan. (Store bought or my Organic Marshmallow Recipe. )
  • Melted Dairy Free Chocolate Chips. (Melt in microwave for roughly 1 minute in small bowl)


  1. Preheat oven to 350 degrees and prepare 2-3 donut pans by first spraying with non-stick spray and dusting with flour to prevent sticking.
  2. In a large bowl, combine the flour, applesauce, milk, vanilla, cinnamon, oil, sugar, baking powder and salt until it forms a thick batter similar to cupcakes.
  3. Fill the donut holes half way and bake for 15-18 minutes until a toothpick comes out clean when you poke them.
  4. Allow the donuts to cool.
  5. Drizzle them with melted marshmallows and either melted chocolate or chocolate chips. (I did a combo of each) *NOTE: To melt marshmallows stick them in a sauce pan over medium-low heat and stir. I like to melt mine with about a tablespoon of earth balance butter- it just makes the process easier. A mild flavored oil or regular butter should work too!.



Brittany Angell

12 comments | Leave your own

  1. Michelle

    Could you use any other flour besides chestnut flour?

  2. jenny

    OMFG. I think I just found the reason to turn my oven on when it’s 87 degrees out.

  3. Quincy @ Shugurcän

    Yum! I have not seen chestnut flour, but this recipe makes me want to search for some (:

  4. Melissa

    Where do you get your chestnut flour from? I’ve never seen it anywhere.

  5. Leanne

    I made these last weekend and OMG, so yummy! They were really easy, and the idea of a graham cracker donut has made me think of other things I enjoy (or used to) on graham crackers…like peanut butter. Hmm, graham cracker donut with a peanut butter/honey frosting? YUM

  6. Rebecca

    When you say 1/2 to 3/4 cup coconut sugar, how do I know how much is enough? Do I add more and more until it is a certain consistency or flavor or sweetness? Thanks for your help!

  7. Angela

    I just made these with a few modifications: 1 egg for applesauce, chocolate chips mixed into batter, baked as muffins (8 of them, took 20-30 min to bake), nothing melted on top. Very tasty-came out cleanly with coconut oil on a stone muffin pan.

    1. Angela

      Oops. I also added 1 tsp ACV.

  8. Joana Peixoto

    I’m having a really hard time baking things egg free! I tried these donuts and the life changing cookies and both turned out crumbly and wouldn’t hold together, even when I let it cool completely.
    I don’t know what I maybe be doing wrong, but I won’t give up! I get so excited when I see a egg free recipe, but it seems I just can’t get it right!

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