pistachio glazed donuts (grain and dairy free)

There’s something irresistible about pistachio anything — and these baked pistachio donuts might just be your new favorite. They’re soft and cakey, lightly sweet, and finished with a naturally nutty glaze that sets just right. No frying, no gluten, no dairy — just a dreamy treat you can whip up in under 30 minutes.

Whether you’re hosting brunch, craving a midday pick-me-up, or looking for a slightly elevated twist on classic donuts, this recipe checks every box.

🌿 Why You’ll Love These Pistachio Donuts

• Made with almond flour and pistachio powder for a soft, moist texture
• Naturally gluten-free and dairy-free
• Easy to bake — no yeast, no frying
• Customizable glaze (make it sweeter, thicker, or infused with almond or citrus!)
• Fancy enough for a celebration, simple enough for Sunday morning

💧 Pistachio Glaze Tips

• For a thicker glaze, use less milk and chill after dipping.
• For a smooth finish, use pistachio butter. For texture, stick with pistachio powder.
• Sprinkle crushed pistachios on top while glaze is still wet.

✨ Storage

Store glazed donuts in an airtight container at room temp for up to 2 days, or refrigerate to keep longer (the glaze will firm up more in the fridge).

Glazed pistachio donuts

These grain-free donuts are soft, cakey, and naturally dairy-free — made with real pistachio powder for that signature flavor (and color 👀

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Servings 6

Ingredients

  

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Dry Ingredients:

• 1½ cups almond flour
• ½ cup tapioca starch
• ⅓ cup pistachio powder, finely ground raw pistachios
• 1½ tsp baking powder
• Dash of salt

• 2 tbsp refined coconut oil, melted
• ½ cup raw cane sugar or coconut sugar
• ½ cup full-fat coconut milk + 1 tsp apple cider vinegar or lemon juice
• 2 eggs + 1 yolk
• 2 tsp vanilla extract
• ½ tsp almond extract, optional, enhances pistachio flavor

• Glaze
• 3/4 C powdered sugar
• 1 –2 tbsp dairy-free milk, start with 1
• ½ tsp vanilla
• Tiny splash of almond extract, optional
• Pinch of salt
• Crushed pistachios for topping

Instructions

 

🧁 Instructions:

• Preheat oven to 350°F. Lightly grease a donut pan.
• In a bowl, whisk almond flour, tapioca starch, pistachio powder, baking powder, and salt.
• In another bowl, whisk all wet ingredients until smooth.
• Combine wet and dry until just incorporated.
• Pipe or spoon batter into donut wells (about ¾ full).
• Bake for 18–22 mins or until tops spring back and edges are golden.
• Let cool completely before glazing.

Author: Ali Jenkins

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