Ingredients
1 / 2
cups almond flour
1 / 2
cups coconut flour
1 / 4
cups raw cacao powder
1 / 4
teaspoons baking soda
1 / 4
teaspoons baking powder
1 / 8
teaspoons sea salt
1
tablespoon ground flaxseed
2
tablespoons water
1 / 2
cups plant-based milk
1 / 2
cups unsweetened applesauce
1 / 4
cups maple syrup
1
teaspoon vanilla extract
1 / 4
cups mini dairy-free dark chocolate chip
2
tablespoons coconut oil
2
tablespoons cacao powder
1
maple syrup
1
vanilla extract
Steps
Step 1
Preheat oven to 350 degrees. Spray mini silicone donut pans with olive oil or coconut oil spray.
Step 2
Prepare the flax egg: in a small bowl, mix 1 tbsp. flaxseed with 2 tbsp. water. Let sit to form a gel.
Step 3
Mix dry ingredients: in a medium bowl, whisk together the dry ingredients.
Step 4
Combine the wet ingredients: in a separate bowl, combine the wet ingredients, including the flax egg.
Step 5
Gradually add the wet ingredients to the dry ingredients. Stir until incorporated. The batter should be thick but spreadable. If it's too thick, add a small amount of plant-based milk until it's dough-like. Gently fold in the dairy-free mini dark chocolate chips, if using.
Step 6
Spoon the batter into the prepared donut pan, filling about 3/4 full.
Step 7
Bake the donuts for about 18-20 minutes or until a toothpick inserted in the center comes out clean.
Step 8
While the donuts are baking, prepare the glaze.
