There are just some things that were destined to go together – things that, while fabulous on their own, when combined increase in fabulocity by tenfold. Chocolate and peanut butter are a perfect example of this.
And when you turn chocolate and peanut butter into gluten free doughnuts, well I would say that that fabulocity increases even more! Especially when you can make these doughnuts in less than twenty minutes.
These doughnuts are chocolaty, light, and fluffy and the glaze is sweet and peanutty and then topped with salty, crunchy peanuts – need I say more?
Recipe notes: If you are dairy free use any kind of dairy free milk you like in this recipe. I like to use dark unsweetened cocoa powder in this recipe for a richer chocolate flavor. When I bake with sugar I always use Wholesome Sweeteners Organic Sugar – because who needs to eat bleach? And their powdered sugar is corn free!
If you don’t have doughnut pans, get them! Trust me, they will make your mornings much more fun. You can pretty much bake any muffin recipe in them but then instead of muffins, you have doughnuts – how fun is that?
Click here to see my cooking demonstration of this recipe on Daytime TV!
Gluten Free Chocolate Peanut Butter Doughnuts Recipe
Gluten free non-stick cooking spray
1¼ cups good quality gluten free flour blend
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
¾ cup Wholesome Sweeteners Organic Sugar
2 large eggs
½ cup grapeseed (or other neutral flavored) oil
¾ cup milk (any kind)
2 teaspoons pure vanilla extract
½ cup creamy peanut butter
1 cup Wholesome Sweeteners Powdered Sugar
5 – 6 tablespoons milk
½ cup salted roasted peanuts, chopped
Preheat oven to 450 degrees. Spray 2 (6 count) doughnut pans with cooking spray.
In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. In another mixing bowl, whisk together the sugar, eggs, oil, milk, and vanilla. Add the wet ingredients to the dry ingredients and whisk to combine. Spoon the batter into the doughnut pans, filling each form about ¾ full. Bake for 7 – 9 minutes or until the doughnuts spring back when lightly touched and a tooth pick inserted into a doughnut comes out clean. Let cool in the pan for 2 -3 minutes then remove to a baking rack to finish cooling completely. Can be made a day or two ahead.
In a small saucepan melt the peanut butter, powdered sugar, and 5 tablespoons milk over medium heat, stirring until smooth. Add more milk if needed to make a glaze-like consistency. Dip the doughnuts into the glaze and sprinkle with chopped peanuts.
A gluten free recipe that makes 12 doughnuts.
Ready for dessert?
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