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–+ servings
a chocolate donut with cookie dough frosting with a bite taken out

Gluten Free Chocolate Donuts with Cookie Dough Frosting

Sandi Gaertner
This is a very easy gluten free chocolate donut recipe. You can make them in a donut maker or bake in a donut pan.
4.84 from 6 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Gluten Free Dessert Recipes, Gluten Free Donut Recipes
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • ¾ cup almond flour * see note
  • 1 cup gluten free flour blend * see note
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • ¾ cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • ⅓ cup unsalted butter melted
  • 2 large eggs
  • ¼ cup non-dairy milk * see note

Cookie Dough Frosting:

  • ¼ cup unsalted butter softened
  • ½ cup brown sugar
  • 1 teaspoon pure vanilla extract
  • dash salt
  • ¾ cup gluten free flour blend
  • mini chocolate chips

Instructions
 

  • Preheat Babycakes Mini Donut Maker or Preheat your oven to 350º F.
  • Spray coconut oil in the mini donut pan if that is what you will use for this recipe.
  • In a large bowl, add all donut dry ingredients and whisk to blend.
  • In a smaller bowl, add all donut dry ingredients and mix well.
  • Pour wet ingredients into dry ingredients and mix.
  • Put dough into each cavity of the donut maker or donut pan.
  • Follow directions on donut maker.
  • If using a pan, bake for 10 minutes, check to see if done.
  • Remove from the donut maker or pan and allow to cool on a cooling rack.

For Cookie Dough Frosting:

  • Mix all ingredients and put in the refrigerator for 20 minutes to cool.
  • Spread onto cool donuts. Top with sprinkles, more chips, etc.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
  5. To make this recipe nut-free, omit the almond flour and substitute an additional 1/2 cup gluten free flour blend.
  6. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  7. These donuts will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 100kcalCarbohydrates: 18gProtein: 2gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 20mgPotassium: 41mgFiber: 1gSugar: 11gVitamin A: 24IUCalcium: 30mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.