Preheat the oven to 350°F. Grease the donut pan with a bit of coconut oil on a paper towel, or spray with non stick cooking spray.
In a large bowl, combine the oat flour (see instructions here), lakanto monkfruit sweetener (or coconut sugar), cacao powder, baking soda, and salt. Mix together and set aside.
In a small bowl, whisk together the milk, vanilla, egg, and oil. Pour into the dry ingredients and mix together until it forms a sticky batter.
Scoop the chocolate batter into the donut pan until all are full. Use spoon to smooth the batter together in a donut shape.
Bake for 20-22 minutes or until a toothpick comes out clean when poked in the center. Let cool 5 minutes, then transfer the donuts to a cooking rack.
Chocolate Glaze:
In a small bowl, add powdered sugar (make your own here), cocoa powder, milk and vanilla extract. Mix together until smooth and runny. If needed, add 1 more Tbsp of milk.
Dip the smooth side of each donut into the chocolate glaze. Flip over and place on the counter. Give it a little shake to help the glaze settle. Sprinkle the tops with chocolate sprinkles. Let sit for 10 minutes then serve.
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Recipe Notes:
How To Store: Chocolate donuts can be stored in the fridge in an airtight container for up to 1 week.
These donuts are made sugar-free using lakanto monkfruit sweetener. If you don't want them to be sugar-free, use coconut sugar or brown sugar for the base of the recipe, and regular powdered sugar with 1-2 Tbsp milk for the glaze.