Step 1

Preheat the oven to 350°F (177°C) and spray a 6 large donut nonstick pan with nonstick spray and gently wipe off any excess oil. Be careful not to wipe off too much or the donuts will stick! You absolutely cannot skip spray for using a donut pan. They stick terribly, otherwise! This is the donut pan I use.

Step 2

To a large bowl, add the oat flour, almond flour, tapioca, cocoa powder, baking soda and salt and whisk very well. Make sure to break up any lumps so you will have a smooth batter.

Step 3

To a separate bowl, combine the syrup, applesauce, water and vanilla and whisk until smooth. Pour over the dry ingredients and whisk gently until the batter is completely smooth and mixed.

Step 4

Carefully spoon the batter divided evenly into the donut pan. The batter will fill up almost to the very top. Do not worry, this is how you will end up with fluffy donuts.

Step 5

Bake for 13 minutes until fluffy, well risen and a toothpick basically comes out clean from the center of one donut. Mine were perfect at 13 minutes, but yours may take another minute, depending on your oven. Just be very careful about overbaking these, as they can turn dry.

Step 6

Cool the donuts 15 minutes in the pan and then use the toothpick to help you gently lift the donuts out and place onto a cooling rack. Once the donuts are completely cooled, make the chocolate glaze.

Step 7

To make the glaze, add the chocolate chips and milk to a microwave-safe bowl. Heat for 30-45 seconds until almost melted. Whisk until completely smooth and add the syrup and vanilla and whisk once more.

Step 8

Take each donut and carefully press into the bowl of melted chocolate and slightly rotate it and then lift the donut out and set back onto the cooling rack. Repeat for each donut. Allow the glaze to firm up, around 15 minutes or so. Enjoy!

Step 9

Add leftovers donuts into a sealed container and store at room temperature. They are still good and moist by the 2nd day but will start to dry out after that.