These gluten-free Snickers donuts are a delicious treat for anyone craving a sweet, indulgent dessert. Made with rich cocoa powder, gluten-free flour, and a fluffy, moist texture, these homemade donuts are the perfect balance of chocolatey goodness and a sweet caramel glaze. Topped with crushed Snickers candy bars, they offer a satisfying crunch in every bite. This easy recipe is dairy-free and perfect for those following a gluten-free or vegan lifestyle. Whether you’re hosting a party or enjoying a snack, these Snickers donuts are a must-try for anyone who loves a classic combination of chocolate and caramel!

Ingredients:
For the Donuts:
- 1 ¾ cups gluten-free 1:1 flour
- ⅔ cup cocoa powder
- 1 cup light brown sugar
- ¼ cup granulated sugar
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 1 ¼ teaspoons baking powder
- ½ cup avocado oil
- 2 flax eggs (2 tablespoons flax meal + 6 tablespoons water)
- 1 cup almond milk (room temperature)
- 2 teaspoons white vinegar
- 2 ¼ teaspoons vanilla extract
- Coconut oil spray (for greasing the donut pan)
For the Glaze:
- ¾ cup caramel sugar
- ¾ tablespoon cornstarch
- Powdered sugar (to taste)
- Optional: Crushed Snickers candy bars for topping
Instructions:
- Preheat the oven to 350°F (175°C). Lightly coat a donut pan with coconut oil spray or nonstick cooking spray.
- In a small bowl, combine flax meal and water to create flax eggs. Let sit for 5-8 minutes to thicken.
- In a separate bowl, mix together almond milk and vinegar, and set aside.
- In a large mixing bowl, whisk together gluten-free flour, cocoa powder, baking soda, baking powder, both sugars, and salt.
- Add the flax eggs and half of the almond milk mixture to the dry ingredients. Stir gently with a rubber spatula. Then add the remaining almond milk, avocado oil, and vanilla extract. Mix until well combined.
- Transfer the batter to a piping bag and fill the donut pan about two-thirds of the way full. Bake for 13-15 minutes, or until the donuts spring back when touched.
- Let the donuts cool for 15 minutes before carefully transferring them to a wire rack.
For the Glaze:
- In a blender, combine caramel sugar, cornstarch, and powdered sugar until the mixture forms a fine powder.
- Add about 1 ½ tablespoons of dairy-free milk to the powdered mixture and stir until it reaches a smooth, pourable consistency.
- Spoon the glaze over the cooled donuts, and optionally top with crushed Snickers candy bars for added flavor and crunch.
Why You’ll Love This Recipe
These gluten-free Snickers donuts are the perfect combination of rich chocolate flavor, a soft and fluffy texture, and a sweet, indulgent caramel glaze. Made with simple ingredients and easy to prepare, these donuts are both allergy-friendly and delicious. They’re the perfect treat for those who want a gluten-free dessert that doesn’t compromise on taste or texture. With a little extra crunch from crushed Snickers bars, every bite is a mouthful of joy.
Tips
- Flax Eggs: Make sure the flax eggs are thickened properly before adding them to the batter. If they aren’t thick enough, let them sit for a bit longer.
- Donut Pan: Be sure to fill the donut pan only two-thirds of the way, as the batter will rise during baking.
- Glaze Consistency: Adjust the glaze’s thickness by adding more powdered sugar if it’s too thin or more dairy-free milk if it’s too thick.
Variations and Substitutions
- Flour: You can use any other gluten-free flour blend, but make sure it’s a 1:1 blend for the best results.
- Dairy-Free: This recipe is already dairy-free, but you can substitute the avocado oil with another neutral oil, like vegetable oil, if needed.
- Sugar: If you prefer a lower-sugar option, substitute the light brown sugar with coconut sugar or another natural sweetener.
- Toppings: Try adding other crushed candy bars, nuts, or even a drizzle of melted chocolate to personalize the donuts.
FAQs
Can I make these donuts ahead of time? Yes, these donuts can be made a day or two ahead. Just store them in an airtight container at room temperature, and glaze them just before serving for the best texture.
How do I store leftover donuts? Store any leftover donuts in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week, and reheat in the microwave before eating.
Can I use egg instead of flax eggs? Yes, you can replace the flax eggs with 2 regular eggs if you don’t need the recipe to be vegan.
Serving Suggestions
Serve these gluten-free Snickers donuts as a sweet breakfast treat or as a fun dessert for any occasion. Pair them with a hot cup of coffee, tea, or a cold glass of almond milk for a delicious snack. They’re also perfect for parties, potlucks, or as an indulgent treat for any chocolate lover.
Gluten-Free Snickers Donuts Recipe
12
servings10
minutes17
minutesIngredients
For the Donuts:
1 ¾ cups gluten-free 1:1 flour
⅔ cup cocoa powder
1 cup light brown sugar
¼ cup granulated sugar
¾ teaspoon salt
1 teaspoon baking soda
1 ¼ teaspoons baking powder
½ cup avocado oil
2 flax eggs (2 tablespoons flax meal + 6 tablespoons water)
1 cup almond milk (room temperature)
2 teaspoons white vinegar
2 ¼ teaspoons vanilla extract
Coconut oil spray (for greasing the donut pan)
For the Glaze:
¾ cup caramel sugar
¾ tablespoon cornstarch
Powdered sugar (to taste)
Optional: Crushed Snickers candy bars for topping
Directions
- Preheat the oven to 350°F (175°C). Lightly coat a donut pan with coconut oil spray or nonstick cooking spray.
- In a small bowl, combine flax meal and water to create flax eggs. Let sit for 5-8 minutes to thicken.
- In a separate bowl, mix together almond milk and vinegar, and set aside.
- In a large mixing bowl, whisk together gluten-free flour, cocoa powder, baking soda, baking powder, both sugars, and salt.
- Add the flax eggs and half of the almond milk mixture to the dry ingredients. Stir gently with a rubber spatula. Then add the remaining almond milk, avocado oil, and vanilla extract. Mix until well combined.
- Transfer the batter to a piping bag and fill the donut pan about two-thirds of the way full. Bake for 13-15 minutes, or until the donuts spring back when touched.
- Let the donuts cool for 15 minutes before carefully transferring them to a wire rack.
- For the Glaze:
- In a blender, combine caramel sugar, cornstarch, and powdered sugar until the mixture forms a fine powder.
- Add about 1 ½ tablespoons of dairy-free milk to the powdered mixture and stir until it reaches a smooth, pourable consistency.
- Spoon the glaze over the cooled donuts, and optionally top with crushed Snickers candy bars for added flavor and crunch.
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