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collagen baking

Pumpkin Collagen Donuts

October 11, 2021 by Rachael Ng Leave a Comment

This recipe is sponsored by Ancient Nutrition, and all thoughts and opinions here are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Deliciously fluffy, baked Pumpkin Collagen Donuts made better-for-you with simple ingredients and the added benefits of collagen protein! These pumpkin donuts are topped with melted chocolate for a little oomph and a whole lot of flavor.

Pumpkin Collagen Donuts

These delightfully festive donuts are everything you want in a pumpkin donut. They’re tender, fluffy, and moist. They’re easy and quick to make. And they’re topped with the easiest “icing”: melted chocolate! I tweaked my recipe for pumpkin muffins and added Ancient Nutrition Collagen Peptides to this better-for-you version.

What You’ll Need + Substitutions

For the donuts…

  • Whole wheat pastry flour makes for the fluffiest muffins and baked donuts. You can also use regular all-purpose flour. If you’re looking for a whole wheat option, I recommend doing a mix of 50% whole wheat + 50% all-purpose.
  • Ancient Nutrition Collagen Peptides Vanilla is a multitasking superfood that benefits our skin, joints, and gut. The vanilla flavor pairs perfectly with the cozy spices and pumpkin in these donuts.
  • Baking powder + baking soda leaven the donuts.
  • Salt + cinnamon + ginger + nutmeg + cloves add that cozy pumpkin spice flavor we all know and love. You can also use a pumpkin pie spice mix in place of the spices (but you’ll still want to add salt).
  • Coconut sugar is a low GI sugar that can be easily used in place of traditional cane sugar, and I love it in this recipe. If you’d prefer, you can also use a white granulated sugar, raw sugar, or a brown sugar (not packed) in place of the coconut sugar.
  • Egg binds the ingredients together. I haven’t tested this recipe with any egg replacements.
  • Vanilla extract adds flavor.
  • Olive oil lends to the moistness of these donuts. Feel free to use your favorite baking oil. If you choose to use liquid coconut oil, make sure the rest of the ingredients (milk, egg, etc) are room temperature; that way, the coconut oil doesn’t solidify mid-mixing.
  • Plant-based milk also keeps things moist. You can use your favorite milk – oat, almond, cow’s, etc.
  • Pumpkin purée adds pumpkin flavor to the donuts. Be sure you don’t use pumpkin pie filling – the cans are often next to each other at the store.

For the chocolate topping…

  • Chocolate chips are easy to melt and use for the topping. You can use your favorite semi-sweet or dark chocolate chips OR chop up a bar of chocolate to melt.
  • Coconut oil thins out the melted chocolate, making it perfect for dipping the donuts. You can use refined or unrefined (refined will have no coconut flavor).

What Are Collagen Peptides?

The Ancient Nutrition Collagen Peptides add so many benefits to these donuts! The peptides help support resilient skin, flexible joints, a healthy gut, and strong nails and hair. 

I love baking with collagen, because it works seamlessly in so many recipes. You can’t detect it in any way in these donuts, and you’ll love the ease of consuming your collagen peptides via chocolate dipped pumpkin donuts 😉

More Protein Recipes

Blueberry Thyme Collagen Muffins

Salted Caramel Cinnamon Buns with Bone Broth Protein

Keto Strawberry Protein Mini Muffins

Collagen Coconut Oil Chocolate Chip Cookies

Yield: 6 Baked Donuts

Pumpkin Collagen Donuts

Pumpkin Collagen Donuts

Deliciously fluffy and moist pumpkin donuts made better-for-you with simple ingredients and the added benefits of collagen protein!

Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 1 hour

Ingredients

Pumpkin Donuts

  • 3/4 cup (84g) whole wheat pastry flour (see Note 1)
  • 1/4 cup (28g) Ancient Nutrition Collagen Peptides (I used vanilla)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/4 cup (43g) coconut sugar (see Note 2)
  • 1 large egg, room temp
  • 1 tsp vanilla extract
  • 3 Tbsp olive oil (see Note 3)
  • 2 Tbsp plant-based milk (or regular milk - I used oat milk)
  • 1/2 cup (116g) pumpkin purée (not pumpkin pie filling!)

Chocolate Topping

  • 2/3 cup (124g) semi-sweet or dark chocolate chips (dairy-free if needed)
  • 1 Tbsp coconut oil (see Note 4)

Instructions

  1. Preheat your oven to 350°F and prepare a six-well donut pan with non-stick spray.
  2. In a medium bowl, whisk together the flour, collagen, baking powder, baking soda, salt, and spices until combined; set aside.
  3. In a large bowl, whisk together the coconut sugar and egg. Whisk in the vanilla, olive oil, milk, and pumpkin purée until everything is totally combined.
  4. Add the dry ingredients to the liquid ingredients and gently stir until just combined - do your best to not over mix the batter.
  5. Pipe the batter into your prepared donut pan, filling nearly to the top of each well. I like to add a gallon ziploc bag to a tall glass, add the batter to the bag, and then snip one of the bottom corners to pipe the batter.
  6. Bake at 350°F for 10-11 minutes or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for 3-5 minutes before turning out onto a cooling rack - the donuts should pop out when you turn the pan over and shake in the air. Allow the donuts to cool completely before adding the chocolate topping.
  7. Once the donuts are completely cool, you'll melt the chocolate. In a small, microwave-safe bowl, add the chocolate chips and coconut oil. Heat in 30-second intervals, stirring each time, until the chocolate is totally melted. If the chocolate isn't runny enough to dip the donuts, add a bit more oil.
  8. Dip the top of each donut in the melted chocolate and quickly turn over. Be careful with this step as the donuts are very tender. If you wish, you can also spoon or drizzle the chocolate over the donuts.
  9. Store leftover donuts in an airtight container at room temperature (or in the refrigerator if you don't plan to eat them all within a day).

Notes

  1. Flour: whole wheat pastry flour makes these donuts extra fluffy and tender. You can also use all-purpose flour OR a mix of 1/2 AP + 1/2 whole wheat (or white whole wheat) flour.
  2. Sugar: coconut sugar is low GI and tastes less sweet than cane sugar. You can use white cane sugar, raw sugar, or brown sugar (not packed) in its place.
  3. Olive oil: feel free to use your favorite baking oil. Melted coconut oil works, but you will need to make sure the rest of your ingredients (egg, milk, etc) are room temperature.
  4. Coconut oil: you can use a refined coconut oil for no coconut taste.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Breads

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Breads, Dairy-free Tagged With: collagen baking, collagen recipes, fall donuts, halloween donuts, pumpkin baked donuts, pumpkin chocolate donuts, pumpkin collagen donuts, pumpkin donuts, pumpkin doughnuts

Collagen Coconut Oil Chocolate Chip Cookies

February 11, 2020 by Rachael Ng 2 Comments

Chocolate chip cookies have to be one of my all time favorite treats. It doesn’t really matter the texture or size, I’m always down for a good CCC. I’ve made countless cookie recipes, and this version with collagen powder has been on my mind since I first came up with it over a year ago. I use my favorite Cold Brew collagen flavor and wow, okay, I could eat five of these! Obviously you can use whatever collagen you see fit – even unflavored – but I highly recommend a coffee flavor (that’s what gives my cookies the darker color) because you just can’t beat it.

I opted for coconut oil in this recipe because it felt like a better option than some of the dairy-free butters that are out there. With coconut oil you know exactly what you’re putting into the cookies, with no extra fillers. You will need your coconut oil to be solid for these cookies to turn out, so if your oil is liquid then you’ll need to chill it in the refrigerator until it’s solid. Then you’ll simply beat it with the sugars just like you would a traditional chocolate chip cookie recipe. The rest of the recipe is straightforward and nearly identical to my Dairy-Free Classic Chocolate Chip Cookies recipe (i.e. if you’ve made cookies before then you’ve totally got this).

The collagen powder keeps these cookies soft and tasting fresh for days. Seriously, I took a big bag of these to the hospital to have my baby, and I happily snacked on them for the few days after I gave birth. These cookies are so soft and delicious!

Yield: 14 Cookies

Collagen Coconut Oil Chocolate Chip Cookies

Collagen Coconut Oil Chocolate Chip Cookies

Classic chocolate chip cookies made with dairy-free coconut oil and collagen powder. These soft cookies stay tasting fresh for days and make for the perfect on-the-go snack!

Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 1/2 cup coconut oil, solid
  • 3/4 cup coconut sugar
  • 1 large egg, room temp
  • 1/2 tsp vanilla extract
  • 1 1/4 cups unbleached all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 scoops or 1/4 cup collagen powder, (I used the Cold Brew flavor from Ancient Nutrition)
  • 1 cup dairy-free chocolate chips

Instructions

  1. Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.
  2. In a large bowl, beat together the solid coconut oil and coconut sugar. Beat in the egg and then the vanilla; set aside.
  3. In a medium bowl, whisk together the flour, baking soda, salt, and collagen powder. Add dry ingredients to wet and use a large wooden spoon or spatula to gently mix until nearly combined. Stir in the chocolate chips, reserving 1/4 cup of chips to top the dough balls. Cover and chill the dough for 30 minutes.
  4. Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop cookies 1.5 Tbsp in size and roll into smooth balls. Top each dough ball with extra chocolate chips* and bake, six at a time, at 350°F for 5-6 minutes.
  5. Allow cookies to cool on the baking sheet for 1-2 minutes and then gently move to a cooling rack.
  6. Store cooled leftovers in an airtight container at room temperature. Cookies will be softer the next day.

Notes

*feel free to add the extra chocolate chips pre or post-bake. I did both for my cookies, adding a couple of chips to each dough ball and then immediately after the cookies came out of the oven, pressing a couple more chips into the top of each cookie

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  • Stainless Steel Mixing Bowls
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Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 219Total Fat: 12gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 159mgCarbohydrates: 27gFiber: 1gSugar: 17gProtein: 3g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

More chocolate chip cookie recipes:

Soft & Chewy Chocolate Chip Cookies
Zucchini Oatmeal Chocolate Chip Cookies
One Bowl No-Chill Chocolate Chip Cookies

Filed Under: Cookies, Dairy-free Tagged With: chocolate chip cookies, coconut oil chocolate chip cookies, collagen baking, collagen cookies, dairy free cookies, dairy free dessert

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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