Step 1

Preheat the oven to 350F and grease two 6-donut tins. If you have silicone donut tins, you do not have to grease them.

Step 2

Mix the blended Oat Flour, Cacao Powder, Baking Soda, Baking Powder, and Salt together in a large bowl.  Form a well in the center of the bowl and add the remaining wet ingredients. Begin by mixing the wet ingredients together in the center of the bowl, then slowly incorporate the surrounding dry mix until a thick batter forms.

Step 3

Evenly distribute the batter between 12 donut molds; I use these molds and a scant ¼ cup of batter for each. Bake for 25 minutes, then remove from the oven. Let sit in the tray for 3 minutes, then carefully “wiggle” each tray to loosen the donuts and transfer to a cooling rack. Let cool completely before topping with Chocolate. Store leftovers at room temperature in a container with a loose-fitting lid for up to 5 days.

Step 4

For the optional Chocolate Topping: melt your Chocolate chips in a small bowl with a flat bottom using either the microwave* or a double boiler. Use your hand to carefully “dunk” each Donut into the bottom of the bowl, then twist the Donut in the chocolate in a clockwise motion as you remove it (sort of like opening a doorknob). Transfer to a cooling rack and let cool until the Chocolate has set.