Preheat oven to 350 F degrees. Lightly spray donut pan with olive oil spray. Or any non-stick you prefer.
Stir up flaxseed in 3 tbsp water and aside for 10 minutes.
Combine the dry ingredients
Whisk up the flour, baking powder, baking soda, salt and cinnamon in a small mixing bowl.
In a larger bowl, whisk up the flaxseed egg, date sugar, milk, apple sauce, melted butter and vanilla. Add the dry ingredients to the wet, stir by hand until just combined. Don't overmix unless you want rubbery donuts.
Spoon or pipe the batter into the donut rings and bake 10-12 minutes or until a tooth pick comes out clean. I used a cake frosting bag or you can use a storage bag.
Remove pan and let donuts cool in the pan 1 minute ONLY. Then tip out the donuts and let them cool more on a rack bottom-side up.Store them without a topping in the refrigerator for 2-3 days or frozen indefinitely
Coat them in a sugar/cinnamon mixture, or make a chocolate glaze, because...chocolate.To make the chocolate glaze, melt the chocolate chips and coconut oil in a shallow bowl in a microwave for 60 seconds or hot water bath (use a pyrex measuring cup if melting in a water bath and pour into a bowl to dip donuts). Dip each donut to coat with chocolate on one side, and set on parchment or a rack to drip set.
To top with cinnamon sugar, spray cooled donuts with a non-stick spray and quickly dip them into a cinnamon sugar mix of 1 cup sugar and 1 tbsp cinnamon. Or sprinkles.