This recipe requires the use of a mini donut pan. You can find them in kitchen specialty shops and online. Be sure to use chocolate chips and cocoa powder that are clearly marked as gluten free. See blog post for product referrals.
1/2cup56g unsalted butter, melted and cooled slightly
Or Spectrum coconut oilmelted
1/3cup60g gluten free mini chocolate chip cookies
6tablespoonsgluten free dark cocoa powder
Milk or cream
Sprinklescacao nibs, or other desired toppings
Preheat the oven to 350°F. Lightly coat the cavities of a mini donut pan with cooking spray.
Combine the coconut flour, muscovado, salt and baking soda in a large bowl. Whisk to incorporate. Whisk in the eggs and melted butter. Fold in the mini chocolate chips. Transfer the batter to a piping bag with a 1/2-inch opening. Pipe the batter 3/4 full into the donut cavities. Bake the donuts for 7-10 minutes, or until puffed and fragrant. Turn the donuts out onto a wire rack to cool.
Wash the donut pan and re-grease; repeat process until all of the batter is used.
When donuts are cool, prepare the glaze. Combine the powdered sugar and cocoa powder in a medium bowl. Whisk to combine. Whisk in milk or cream a little at a time until a thick, glossy glaze is achieved. Dip the tops of each donut into the glaze and let stand 2 minutes; add sprinkles, cacao nibs and or other toppings.
Let donuts stand until completely set, about 1 hour. Share with friends.