GF Double Chocolate Chip Baked Donuts -

5 from 1 vote

GF Double Chocolate Chip Baked Donuts

Freshly baked and healthier than fried. Homemade GF double chocolate vegan baked donuts are definitely going to satisfy that occassional chocolate donut craving.

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: allergy-sensitivities, baked chocolate donuts, healthy baked chocolate donuts, gluten-free donuts, dairy-free,

Servings: Donuts

Calories: 194kcal

Author: Mary Krick

Ingredients

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

Instructions

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.

Nutrition