YIELD
8 donuts
TOTAL TIME
30 minutes
Ingredients For the Donuts: – 1 cup 1:1 gluten free flour (recommended: Bob's Red Mill 1-to-1 Baking Flour) – 1/2 cup light brown sugar – 1/3 cup cocoa powder – 1 teaspoon baking powder – 1/2 teaspoon salt – 1/2 cup whole milk – 2 Tablespoons vegetable or canola oil, or another neutral oil – 1 large egg – 1 teaspoon vanilla extract
Ingredients For the Chocolate Glaze: – 1/2 cup semi-sweet chocolate chips – 2 Tablespoons unsalted butter – 2 teaspoons light corn syrup – 2-3 teaspoons hot water – rainbow sprinkles, optional
1
Preheat oven to 375°F. Spray a donut pan with nonstick cooking spray. Whisk together the gluten free flour, brown sugar, cocoa powder, baking powder, and salt.
2
Add the milk, oil, egg, and vanilla extract and whisk to form a smooth batter.
3
Divide the batter between 8 wells of a donut pan, approximately 1/4 cup in each. Tap the pan on the counter to help release some of the air bubbles.
4
Bake for 12-15 minutes or until toothpick comes out clean in the center. Allow donuts to cool in the pan for 5-10 minutes before turning out onto a wire rack to cool completely.
5
Microwave the chocolate chips, butter, and corn syrup on medium (50%) power in 20 second intervals until melted. Stir in 1 teaspoon hot water, adding more until smooth but still thick.
6
Dip the tops of the donuts into the glaze and place on a cooling rack.
7
Sprinkle with rainbow sprinkles, if desired.
8
Let set for at least 5 minutes before enjoying.