Chocolate Oat Donuts (gluten-free, dairy-free)

Danielle Alex By Danielle Alex March 11th, 2019 0 comments

Saint Patrick’s Day is right around the corner and I figured I share some my favorite Irish oat recipes. These donuts are made with gluten-free oat flour and gluten free flour. Oats are loaded with tons of nutrients and are wonderful for you heart and digestive system. I kept them dairy-free but you are more than welcome to substitute oil for butter and coconut milk for whole milk. Either way these donuts won’t leave you feeling guilty for have two or even three.

Chocolate Oat Donuts (gluten-free, dairy-free)

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Serves 12, 3.25 inch diameter donuts or 24 mini donuts
Prep Time 15 minutes
Total Time 40 minutes
Rating
Ingredients
  • nonstick spray
  • 3 tablespoons flax meal
  • 3/4 cup gluten-free oat flour
  • 1 ¼ cup all purposed gluten-free flour, preferably Bob's Red Mill 1 to 1 Gluten Free Baking Flour
  • 1/3 cup cocoa
  • 1 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup coconut oil, vegetable oil or butter
  • 1/2 cup granulated sugar
  • 1/2 cup coconut milk, full fat plus 1 ½ tablespoons
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • ½ vanilla bean, split down the middle and beans removed
Directions
  1. Preheat oven to 350°. Spray 12 large donut molds or 24 mini donut molds with nonstick spray and set aside. In a small bowl, mix flax meal with 3 tablespoons of water and let sit.
    2. In a large bowl mix oat flour, gluten free flour, cocoa powder, baking powder, and salt. In a separate bowl, mix together oil, sugar, ½ cup coconut milk, eggs, and vanilla. Add the wet ingredients to dry ingredients until combined, then stir in the soaked flax meal. Evenly distribute the batter amongst the donuts in the mold. If you’re using the large donut molds, bake for 10 minutes, small donuts 6 minutes, or until a toothpick inserted comes out clean. Let cool for 5 minutes in the mold before turning over to cool on a wire rack.
  2. While donuts are baking make glaze by mixing powdered sugar, coconut milk and vanilla beans together. You can use ¼ teaspoon vanilla extract if you do not have vanilla bean. Let cool completely, before spooning glaze over each donut. Place the donuts, glaze side up on the wire rack and let set for about 10 minutes. These donuts are best enjoyed day of.
DK Tips
  • Make a chocolate Glaze instead. Melt 4 ounces of semi-sweet chocolate with 1/4 cup coconut milk.
  • Store in an airtight container for up to two days.
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