Preheat the oven to 350°F.
In a bowl, mix dry ingredients. In another bowl, mix wet ingredients.
Add dry into wet ingredients and mix. Pour donut batter into a nonstick donut tin, making sure not to cover the "hole" in the center of each donut mold.
Bake for about 7 minutes in the oven or until a toothpick inserted comes out clean. Allow to cool before frosting.
Melt the dark and white chocolate separately in bowls in the microwave and pour into plastic ziploc bags. Snip the edge off of each bag.
Working with one donut at a time, pipe two white chocolate circles on top. Then in between the white chocolate circles, pipe a dark chocolate circle. Using a tine of a fork or sharp tip, pull outward, creating a cobweb effect.
Allow to cool and harden. Enjoy!
• 1 cup gluten free flour
• 3/4 cup oat flour
• 1/2 tsp baking soda
• 2 tsp baking powder
• 2 1/2 tbsp cocoa powder
• 1/2 cup maple syrup
• 1/2 cup dark chocolate chips
• 1 cup milk of choice (regular, almond, oat)
• 2 tbsp fat of choice (coconut oil, butter, oil)
• 1 egg
• 2 tsp vanilla extract
• 1 cup white chocolate chips