In a large mixing bowl, whisk together cocoa powder, flour, brown sugar, espresso powder, baking powder, baking soda, salt, and chocolate chips. Set aside.
⅔ cup unsweetened cocoa powder, 1 ¾ cups all-purpose flour , 1 ¼ cups brown sugar, ¾ teaspoon espresso powder, 1 teaspoon baking powder, 1 teaspoon baking soda, ¾ teaspoon kosher salt, 1 cup dairy-free chocolate chips
In a separate bowl, whisk together the flax eggs, coconut milk, vanilla, and vinegar.
¾ cup full-fat coconut milk, 2 teaspoons vanilla extract, 2 teaspoons apple cider vinegar
Add wet ingredients to dry ingredients, stirring with a wooden spoon to blend.
Add in the melted coconut oil and stir until evenly combined. The batter will be thick.
½ cup melted coconut oil
Spoon batter in a gallon-sized ziptop bag and cut a ½-inch triangle off one of the corners to create a piping bag. Twist the top of the bag to prevent batter from pushing out of the top while you’re piping.
Pipe the batter into prepared pans, filling them to the top but not overflowing.
Bake doughnuts for 11 to 12 minutes, or until a toothpick inserted into the center of one comes out clean.
Remove the doughnuts from the oven and allow to cool in pans for 1 minute. Carefully turn doughnuts out onto a wire rack and allow to cool.