These gluten-free donuts are baked instead of fried, and are topped with an easy 3-ingredient chocolate peanut butter glaze. Made with coconut flour and protein-rich eggs, they make a healthy alternative to traditional donuts!
Preheat the oven to 350ºF and generously grease a donut pan with coconut oil or cooking spray.
In a medium bowl, combine the coconut flour, cacao powder, salt, baking soda, eggs, oil, maple syrup, and vanilla, and use a whisk to stir well. (The whisk helps break up any clumps.)
Pour the batter into a piping bag, or use a ziplock bag and use scissors to cut off one of the corners to create a piping bag. Pipe the batter evenly into the 6 donut wells, then bake the donuts until they rise and are firm to the touch, about 18 minutes.
While the donuts are baking, prepare the glaze. In a small bowl, stir together the peanut butter, cacao powder, and maple syrup. Add 1 tablespoon of water for a spreadable frosting, or add another tablespoon of water for more of a glaze-like texture.
Remove the donuts from the oven and allow them to cool completely. If you greased the pan well, you should be able to use your hands to twist them out of the pan, but otherwise you can run a knife around each donut to help get them out. When the donuts are totally cool, dip each one into the glaze, or use a knife to top them with the frosting, if you prefer. Serve right away.
Leftover donuts can be stored in an airtight container in the fridge for up to 5 days.