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.
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.
If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
To make this recipe dairy-free, substitute the butter for vegan butter.
I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
To make this recipe nut-free, omit the almond flour and substitute an additional ½ cup gluten free flour blend.
I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
These donuts will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.