GF Double Chocolate Chip Baked Donuts are just about as close as I can get to chocolate cake for breakfast!
I do have a weakness for donuts. Especially Joe’s Donuts in Sandy, Oregon…seriously nothing compares! If you ever find yourself passing through on your way to Mt. Hood, this little bakery is definitely worth the stop. Besides, you’re probably going to want a snack anyway.
Well, these aren’t bakery donuts but they are fun and delicious. The best part about these baked donuts is you won’t have any regrets or feel that miserable sugar crash later.
You can actually bake any favorite muffin recipe in donut pans…I just felt like chocolate this time.
Enjoy your baked donuts plain or dust with powdered sugar. Maybe you would like to take things a step further and drizzle the tops of the donuts with melted chocolate, powdered sugar icing or warm peanut butter. Try frosting the donuts with peanut butter…you will love it, plus you add some protein.
Perfect for breakfast, brunch, snacks and even dessert! You might also like to try these zucchini & apple donuts, they are definately a crowd favorite.
To Make GF Double Chocolate Chip Baked Donuts Grab These Ingredients:
- Unsweetened applesauce
- Unsweetened cocoa powder
- Gluten-free flour baking mix like Gluten Free King Arthur Measure For Measure. (same measurements for all-purpose flour)
- Xanthan gum ~ or Guar gum for Low FODMAP
- Baking soda
- Pumpkin puree
- Almond butter (or other nut butter)
- Vanilla extract
- Mini chocolate chips ~ I used Enjoy Life brand Allergy-Friendly Chips
- Powdered sugar, peanut butter, or chocolate drizzle ~ optional
You might like to check out my gluten-free flour homemade blends too.
GF Double Chocolate Chip Baked Donuts
- 1/4 cup unsweetened applesauce
- 1/3 cup unsweetened cocoa powder
- 1 1/2 cups gluten-free flour baking mix. same measurements for all-purpose flour
- 1 tsp xanthan gum ~ gura gum for Low FODMAP
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1/3 cup plus 2 Tbsp boiling water
- 1 cup pumpkin puree
- 1 cup of sugar
- 3 Tbsp almond butter or other nut butter
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips I used Enjoy Life brand
- Powdered sugar peanut butter, or chocolate drizzle ~ optional
- Preheat oven to 350
- Prepare donut baking pans with a nonstick cooking spray if they are not non-stick type pans.
- In a large mixing bowl mix applesauce and cocoa powder together. Set aside.
- In another medium-size bowl combine flour, xanthan gum or guar gum, seasonings, baking soda, and salt. Set aside.
- Boil water. Add 1/3 cup of water to the chocolate mixture. Stir well.
- Add to chocolate mixture: pumpkin, sugar, nut butter and vanilla. Stir well. A wire whisk works great for this.
- Now add 1/2 the flour mixture and stir until just mixed. Add 1 Tbsp of the hot water. Stir.
- Add the second 1/2 of the flour mixture, stir. Add the last of the water and stir.
- Fold in chocolate chips.
- Spoon into donut pans and bake for 20-25 minutes. Donuts will spring back when gently touched when done.
- Let donuts rest in pan for 7 minutes before removing them to a cooling rack.
Donut baking pans are a lot of fun, I’ve even made donut shaped cookies and brownies.