Oh baby, these gluten free donuts are moist and perfectly sweet, making them a great mid day snack or post-workout treat to pair with a protein shake since they contain only 6 grams of fat.
Before getting to the ingredients I need to stress the importance of using a donut pan for this. I recommend using a silicon one as I feel the batter doesn’t stick as much compared to tins. You could try to make this recipe using muffin tins but I can’t guarantee they will turn out as the batter may not rise enough to yield a full 6 muffins.
Here’s What You’ll Need
All purpose gluten free flour
Sweetener of choice (I chose Truvia baking blend but feel to choose whichever you like)
Powdered peanut butter (I used The Lion’s Choice Kit Kat kind as it had the crunchy topping on it)
For the most part, these can be whipped up at almost any time as these are ingredients you are likely to have on hand. My inspiration to make these actually came from me staring into my fridge and cupboards and sitting with an intense grin on my face contemplating what I could make…Eventually it came to me.
This recipe will also be rather simple and straight forward to make as well since you will mainly be adding the wet to the dry ingredients. There is no fancy food processor or beaters involved, just.a good ol’ bowl, whisk, and some elbow grease.
Once the wet to the dry is added you will then load the batter into a ziplock bag and cut a small whole in it. After you will pipe the batter into the donuts and fill them all the way full. These will not rise very much so you want to get it as close to that top fill line as possible.
While the donuts are baking away lets get to making that shiny bakery-style glaze!
Let’s Make the Glaze
Could a donut be complete without a signature glaze to complement its dense texture?
For this, all you’ll need is to mix the powdered sugar, powdered peanut butter, and milk together in a small bowl that will be big enough for dipping the donuts.
You may tweak the amount of powdered sugar the recipe calls for if you prefer a thicker icing so I would recommend increasing the powdered sugar by 2 Tablespoons. If you happen to add more milk you can also do this as well to make it less runny. I can confirm I have tested it and it has worked!
Once the donuts have cooled off for about 10 minutes, it’s time to lather them in the glaze.
Grab the donuts and dip them halfway in the icing and slightly turn them in a circle. Hold the donut above the bowl and let the excess icing drip for a bit and then place it on the cooling rack.
You will notice the icing will start to set on the donuts rather fast.
I also recommend topping these with sprinkles because well, what’s a donut without sprinkles?
When they have all been glazed I recommend storing them in an air tight container for two days max. I admit I did not store these in the fridge, so they could last longer but I was also realistic with my self control when making these..
Perfectly sweet peanut butter chocolate gluten free donuts made with only a few ingredients and topped with a yummy peanut butter glaze!
For the Donuts:
1 cup off all-purpose gluten free flour
2 1/2 Tbsp cacao powder
2 tsp baking powder
1/4 tsp sea salt
1/4 cup + 2 Tbsp sweetener of choice (I used truvia)
2/3 cup unsweetened applesauce
1/3 cup non-dairy milk (I used cashew)
2 Tbsp peanut butter
3 Tbsp vegan butter
(optional) sprinkles to top
For the Glaze:
1/3 cup powdered sugar
2 Tbsp powdered peanut butter (I used The Lion’s Choice Kit Kat kind since it had the crunchy pieces on it)
1 1/4 tsp non-dairy milk
For the Donuts:
Preheat the oven to 350 degrees and spray a donut pan with non-stick spray. I recommend using a silicon pan as the batter is less likely to stick.
Add all dry ingredients into a medium-sized bowl and combine.
Melt the peanut butter and vegan butter in a small bowl in the microwave for 20 seconds.
Add the peanut butter and vegan butter mixture into another bowl with the rest of the wet ingredients and mix until the ingredients are combined.
Add the wet to the dry and combine.
Add the batter into a medium-sized ziplock bag and cut a hole in the corner of it. Then, pipe the batter into the donut tray until they are full. You will have enough batter to make 8 donuts.
Bake for 22-28 minutes. Make sure you check the middle of the donut as this is likely the last place they will bake. So, when you are putting a toothpick in it I would recommend putting it in the center first.
Let them cool for 10 minutes and then dip them in the glaze mixture.
Top with sprinkles and store in an airtight container for 2 days.
For the Glaze:
Add all the ingredients into a small bowl that is large enough to dip the donuts in.
If you prefer a thinner icing, I would a dash more of milk. Alternatively, if you would like a thicker icing, I would add less milk.
Once the donuts have cooled lightly dip them halfway and twist them at the end.