I have a theory that every couple has the same conversation at some point during the wedding registry process:

“THIS WILL CHANGE OUR—”
“No.”

For the husband and me, the life-changing item in question was a donut pan.

He made some solid arguments, like how I had never made donuts before (because I didn’t have a donut pan) and that we would never use it.

But I was convinced. I was a donut maker just waiting for her donut pan.

Luckily a friend of mine also had the registry disagreement and didn’t bat an eye before saying “Oh girl, I will get you that donut pan.”

Cut to me wide-eyed and innocent, opening wedding presents a few months later: “Would you look at that? Someone got us a donut pan! Crazy!”

Ironically, between both of our crazy schedules, we ended up not cooking much at all our first year of marriage. But I did use that donut pan repeatedly, thus making it one of the most used items in our kitchen.

Anything coffee will win over the husband so I recently adapted one of my favorite gluten-free and dairy-free recipes. Here it is – Coffee Chocolate Chip Donuts!

Coffee Chocolate Chip Donut Ingredients:

• 1 1/2 cups Bob’s Red Mill Gluten-Free Baking Flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon nutmeg
• 1.5 teaspoon instant espresso coffee (I use medaglia d’oro)
• 1/2 teaspoon salt
• 2 large eggs, at room temperature
• 1 teaspoon vanilla
• 1/4 cup canola oil
• 1/2 cup “buttermilk” – made from canned coconut milk and juice from half a small lemon
• 1/2 cup Enjoy Life mini chocolate chips

Vanilla Glaze Ingredients:

• 1 cup confectioners’ sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon cinnamon
• Remaining coconut milk, 1 teaspoon at a time until desired consistency

Directions:

1. Preheat oven to 350º and spray a nonstick doughnut pan with cooking oil.
2. Make your buttermilk. Shake the can of coconut milk then pour into a measuring cup. Strain the lemon juice into the measuring cup – do not stir. Let sit and curdle for 5-10 minutes.
3. In a large bowl, sift together the flour, sugar, baking powder, nutmeg, instant espresso powder, and salt.
4. In a medium bowl, blend the eggs with the vanilla, oil and buttermilk together; add the flour and blend until just combined, then stir in the chocolate chips.
5. Spoon the batter into the doughnut pan – be careful not to overfill! Bake for 18 minutes, until a toothpick comes out clean.
6. Let the doughnuts cool slightly, then shake them out of the pan on to a cooling rack. Place a baking sheet, parchment paper or tinfoil under the cooling rack – this will be important in a few minutes.
7. While doughnuts are cooling, make the glaze in a small bowl, mixing in a little coconut milk at a time. You want it like thick honey – if you drag a spoon through and hold it up, the glaze should drip off oh so slowly, but all in one stream.
8. Dip one side of the donut in the glaze, twisting until covered, then place back on the cooling rack.
9. Once the glaze dries until no longer sticky, usually 10 minutes or so, enjoy!

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