Baked Glazed Chocolate Chocolate Chip Donuts Gluten Top 8 Allergy Free Recipe 445

Steps:

• Preheat oven to 350 degrees. Grease your donut pan thoroughly and set aside. In a large mixing bowl, combine your dry ingredients - flour, pancake mix, xantham gum, then brown sugar, baking soda, baking powder, and cocoa powder. Once mixed, begin adding your wet ingredients in the same bowl - vanilla, applesauce, then oil. Give the batter a mix together to begin to combine before adding the non-dairy milk. Batter should have a pudding like consistency. Stir in the chocolate chips. Fill donut pan FULL using all the batter. Use the back of a spoon to smooth out the tops before baking. Do not open the oven to check for the first ten minutes - let them bake! They will only take 14-16 minutes. Use a toothpick to check their "doneness". Remove from oven and let cool in the pan for at least five minutes. Use a knife to loosen the donuts, then transfer to a cooling rack to continue cooling. Serve and enjoy or add optional glaze. For the optional glaze: Begin preparing while donuts are in the oven. This way it has time to thicken while they are cooling. In a medium size bowl, mix together the confectioners sugar, cocoa powder, vanilla, and non-dairy milk. Once donuts have cooled, dunk into glaze - allowing excess to drip off, and let set on parchment paper until glaze hardens before serving.

Steps:

• Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
• In medium bowl, stir together Bisquick mix, granulated sugar, nutmeg, 2/3 cup milk, the egg and 1 teaspoon vanilla. Fold in chocolate chips. Spoon batter into pan, using about 1 tablespoon for each doughnut.
• Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
• Meanwhile, in small bowl, mix glaze ingredients with whisk until smooth.
• Dip tops of doughnuts in glaze. Serve warm.