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
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.
Add the milk, oil, egg, and vanilla extract and whisk to form a smooth batter.
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.
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.
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.
Dip the tops of the donuts into the glaze and place on a cooling rack.
Sprinkle with rainbow sprinkles, if desired.
Let set for at least 5 minutes before enjoying.