Gluten-Free Dairy-Free Snickers Donuts Recipe

My Chocolate Donut Mistake

I once forgot the sugar in a chocolate cake. Can you believe it? My grandson took one bite and his face went funny. I still laugh at that. It taught me to measure with care. Every ingredient has a job.

That’s why we mix our dry stuff first. Flour, cocoa, both sugars, and our leaveners. Whisking them gets out lumps. It makes sure every bite is just right. Doesn’t that smell amazing already?

The Magic of a Flax Egg

No eggs in the house? No problem. A flax egg works wonders. You just mix flax meal with water. Let it sit for a few minutes. It gets all gooey, just like an egg.

This goo holds our donuts together. It’s a simple trick. Fun fact: This trick is over a hundred years old! Grandmas have used it for ages. It matters because cooking should be for everyone, even without eggs.

Bringing It All Together

Now for the fun part. We mix the wet into the dry. Add the flax egg and half the milk. Stir gently. Then add the rest—oil, vanilla, and more milk.

Stir until it’s just combined. A few lumps are okay. Over-mixing makes donuts tough. We want them soft and tender. Do you like to mix by hand or with a mixer?

The Sweet, Sticky Finish

While donuts cool, make the glaze. Blend the caramel sugar into powder. Then stir in just enough milk. You want it thick but pourable. Like honey off a spoon.

Drizzle it over each donut. The glaze will set a little. Now, the best part. Crush a Snickers bar. Sprinkle the pieces on top. It adds a salty crunch. What’s your favorite candy bar to crumble on treats?

Why This All Matters

These donuts are more than a snack. They are a little victory. They show that food can fit your needs and still be joyful. No gluten? No dairy? No problem. You still get a treat.

Sharing food is sharing love. It says, “I thought of you.” That matters most of all. Will you make these for someone special this week? Tell me who you’d share them with.

Ingredients:

Ingredient	Amount	Notes
gluten free 1:1 flour	1 ¾ cups
cocoa powder	⅔ cup
light brown sugar	1 cup
sugar	¼ cup
salt	¾ teaspoon
baking soda	1 teaspoon
baking powder	1 ¼ teaspoon
avocado oil	½ cup
flax eggs	2	2 tablespoon flax meal + 6 tablespoon water
almond milk	1 cup	room temperature
white vinegar	2 teaspoon
vanilla extract	2 ¼ teaspoon
coconut oil spray		for coating pan
caramel sugar	¾ cup	For glaze
cornstarch	¾ tablespoon	For glaze
powdered sugar		For glaze, amount as needed
Snickers candy bar		Optional, crushed

My Gluten-Free Snickers Donuts: A Sweet Little Secret

Hello, my dear! Come sit. Let’s make something magical. These donuts taste just like a Snickers bar. But they are made for sensitive tummies. I figured this recipe out for my grandson, Leo. His face lights up every time. Doesn’t that smell amazing?

We will make them from scratch. It feels like a science experiment. But it’s easy, I promise. Just follow these simple steps with me. Our kitchen will be full of wonderful chocolate smells. I still laugh at the first time I made them. I was covered in flour!

Step 1: First, wake up your oven. Set it to 350°F. Grease your donut pan well. This keeps our donuts from sticking. (My hard-learned tip: Use coconut oil spray. It works like a charm!). Now, make your “flax eggs.” Mix flax meal and water. Let it sit and get gloopy. It’s our magic binder.

Step 2: Pour vinegar into the almond milk. It will look a bit funny. That’s okay! It makes the milk like buttermilk. In a big bowl, whisk all your dry things. Cocoa, flour, sugars, and the leaveners. Get out all the lumps. What’s your favorite chocolate treat? Share below!

Step 3: Time to mix! Add the flax eggs and half the milk. Stir gently. Then add the rest of the milk, oil, and vanilla. Mix until it’s just combined. A few lumps are fine. Be gentle, like you’re folding a blanket.

Step 4: Spoon the batter into a bag. Snip the corner and fill each donut mold. Only fill them two-thirds full. They need room to rise and become fluffy. Bake for about 13 minutes. They are done when they spring back at your touch. Let them cool completely. Patience is hard, I know!

Step 5: For the glaze, blend the caramel sugar and cornstarch. It becomes a fine powder. Slowly mix in your dairy-free milk. You want it thick but pourable. Drizzle it over each cool donut. Top with crushed Snickers pieces. Now, try to wait until the glaze sets!

Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 12 donuts
Category: Dessert, Baking

Three Tasty Twists to Try

Once you master the basic recipe, you can play! Here are three fun ideas. They make these donuts new again. My neighbor Sarah loves the peanut butter version. It’s her special request.

Peanut Butter Swirl: Add spoonfuls of peanut butter to the batter. Gently swirl it with a knife before baking.

Salty Pretzel Crunch: Skip the Snickers. Top the glaze with crushed gluten-free pretzels. Sweet and salty is the best.

Orange Zest Delight: Add the zest of one orange to the dry ingredients. It makes the chocolate taste so bright and happy.

Which one would you try first? Comment below!

Serving Them Up with Style

These donuts are stars all on their own. But a little presentation is fun. Stack them on a pretty cake stand. Drizzle extra glaze over the top. You could even add a tiny sprinkle of sea salt. It makes people feel special.

For drinks, I have two perfect matches. A cold glass of almond milk is classic. For the grown-ups, a small cup of strong coffee is lovely. The bitter coffee and sweet donut are perfect friends. Which would you choose tonight?

Keeping Your Donuts Fresh and Fabulous

Let’s talk about keeping these treats tasty. First, cool them completely on a wire rack. Then, store them in an airtight container. They will stay fresh on the counter for two days.

You can freeze them for a sweet surprise later. Wrap each donut tightly in plastic wrap. Pop them all into a freezer bag. They will keep for up to two months. I once froze a batch for my grandson’s visit. His smile was worth the wait!

Thaw them at room temperature for an hour. To reheat, a quick 10 seconds in the microwave works. This brings back that just-baked softness. Batch cooking matters because life gets busy. Having a sweet treat ready is a simple joy. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Donut Dilemmas

Even grandmas have kitchen hiccups. Here are three common issues and easy fixes. First, donuts sticking to the pan? Be generous with that coconut oil spray. I remember when my first batch tore. A good coating prevents sad, broken donuts.

Second, is your batter too thick or too runny? Gluten-free flour can vary by brand. If it’s thick, add a splash more almond milk. If runny, add a spoonful more flour. This matters for the perfect, tender bite.

Third, is the glaze too thin or too thick? Start with just one tablespoon of milk. Add more slowly until it ribbons off your spoon. A good glaze should coat nicely, not puddle. Getting this right builds your cooking confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I use a different gluten-free flour? A: Yes, use a 1:1 baking blend for best results. Other flours may change the texture.

Q: Can I make the batter ahead? A: It’s best baked right away. The baking soda starts working immediately.

Q: What can I use instead of avocado oil? A: Any mild oil works. Try melted coconut oil or light olive oil.

Q: Can I double this recipe? A: Absolutely! Just mix in a bigger bowl. You’ll be glad to have extras.

Q: Is the Snickers candy bar necessary? A: No, it’s a fun topping. A sprinkle of sea salt is also delicious. Which tip will you try first?

Share Your Kitchen Creations

I hope you love making these donuts. Baking should be fun and full of flavor. *Fun fact: The first donuts did not have holes!* They were just sweet little dough balls.

I would love to see your beautiful results. Share a photo of your finished donuts. It makes this old grandma’s heart so happy. Have you tried this recipe? Tag us on Pinterest! Your pictures inspire our whole cooking community.

Happy cooking!
—Chloe Hartwell.