These tender, fluffy Baked Chocolate Chip Donuts are melt-in-your-mouth delicious! The perfect vegan, gluten-free, & nut-free dessert or morning treat.
- 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
- Prep: Preheat the oven to 350F and grease or spray your donut moulds with nonstick cooking spray.
- Dry Ingredients: whisk the oat flour, baking powder, and salt together in a medium bowl.
- 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
- 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.
- 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.