Baked Chocolate Chip Donuts | Vegan + Gluten-Free

These tender, fluffy Baked Chocolate Chip Donuts are melt-in-your-mouth delicious! The perfect vegan, gluten-free, & nut-free dessert or morning treat.

These Baked Chocolate Chip Donuts truly are the perfect morning treat or post-dinner dessert 🙂 They are insanely tender, with a light and fluffy crumb, and loaded up with mini chocolate chips that melt in your mouth with every bite (plus mini chips just make things way more fun!) Oh yeah, and they’re vegan and gluten-free, too.

INGREDIENTS + INSPIRATION

These fluffy Baked Chocolate Chip Donuts are so soft, you won’t believe they’re gluten-free and made using only oat flour! Instead of eggs, we’ll use applesauce for the perfect amount of moisture. And for the secret ingredient, we’re adding a bit of tahini for a rich, creamy texture and a subtle nutty flavor (while still being nut-free!) These donuts will be far from dry and crumbly 😉 Last but definitely not least, we can’t forget the chocolate chips—mini chocolate chips to be specific, for those tiny pockets of rich, ooey-gooey chocolate…and extra cuteness. 

HOW TO MAKE BAKED CHOCOLATE CHIP DONUTS

Made in just about half an hour, using only 9 ingredients in total, these donuts are the perfect fuss-free treats to impress! And I don’t know about you, but I feel like donuts are kiiiind of a next-level experience, while secretly being super easy to make. All you have to do is follow these simple steps:

1. Whisk the oat flour, baking powder, and salt together in a bowl.
2. Combine the sugar, tahini, applesauce, vanilla, and non-dairy milk in a separate bowl and mix until the sugar is dissolved. Add to the dry ingredients and mix until no clumps of flour remain. Fold in the chocolate chips.
3. Pour the batter into greased donut moulds and bake for 20-22 minutes, then allow to cool. Once cooled, remove from moulds and serve! 

What’s not to love about donuts? Truly a genius invention that has commanded its own shopping experience. Nobody goes to a cookie store or a brownie store, but a donut shop? Of course we’ve been to one! And now you can have your own donut shop at home 😉 Enjoy them “classic style” on their own, or top them with a plain or chocolate glaze (or a drizzle of melted chocolate) for a full-on donut shop experience! Store your leftovers (good luck having any) at room temperature in a container with a loose-fitting lid for up to 3 days.

If you’re looking for more easy-to-make fluffy donut recipes, you’ll also love these One Bowl Chocolate Donuts, these Baked Apple Cider Donuts, and these Toasted Coconut Baked Donuts!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Baked Chocolate Chip Donuts

Print Recipe

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These tender, fluffy Baked Chocolate Chip Donuts are melt-in-your-mouth delicious! The perfect vegan, gluten-free, & nut-free dessert or morning treat.

• Author: Caitlin Shoemaker
• Prep Time: 10 Minutes
• Cook Time: 22 Minutes
• Total Time: 32 minutes
• Yield: 12 Donuts 1x
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 1/2 cups (147 g) quick-cooking or rolled oats, blended to make oat flour*
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/2 cup (110 g) cane sugar
• 1/2 cup (120 g) tahini (I only use this one)
• 1/3 cup (83 g) unsweetened applesauce
• 2 teaspoons vanilla extract
• 3/4 cup (180 ml) + 2 tablespoons dairy-free milk (I used soy)
• 1/2 cup (3 ounces; 85 g) mini vegan chocolate chips

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Instructions

1. Prep: Preheat the oven to 350F and grease or spray your donut moulds with nonstick cooking spray.
2. Dry Ingredients: whisk the oat flour, baking powder, and salt together in a medium bowl.
3. Wet Ingredients: in a separate bowl, combine the sugar, tahini, applesauce, vanilla, and non-dairy milk. Mix until the sugar is dissolved, then add to the dry ingredients and mix well, until no clumps of flour are left. Finally, fold in the chocolate chips
4. Bake: Evenly distribute the batter among your donut mould (mine fit around 1/4 cup of batter in 12 donuts), then place in the middle rack of the oven. Bake for 20-22 minutes, then remove from the oven and let set in the moulds for 5-10 minutes before removing. Cool completely on a baking rack; leftovers will keep at room temperature, in a container with a loose-fitting lid, for up to 3 days.

Notes

• Donut Mould: I strongly recommend using a silicone donut mould, as the donuts are much easier to remove after baking. This is the one I use; I place the moulds on a baking tray to make transfer in and out of the oven easier.
• Oat Flour: to make oat flour, add quick-cooking or rolled oats to a high-speed or bullet blender and process for 30-45 seconds, until a fine and fluffy flour forms.
• Substitutions: cane sugar can be replaced with coconut sugar, but the donuts will be darker and slightly more dry. Tahini can be replaced with another runny nut butter, such as cashew butter or almond butter.