Heat oven to 350 degrees and prepare donut pan by spraying with additional oil.
In a medium bowl, combine the gelatin and room temperature water together. Then add the hot water and whisk well until gelatin has dissolved, let sit for 2-3 minutes.
Meanwhile, in a large bowl, mix all the dry ingredients (except the chocolate chips) together until well incorporated.
Add the almond milk and coconut oil to the gelatin mixture and whisk well.
Pour the wet mixture into the dry and stir until just well combined. Then stir in the chocolate chips.
Distribute the batter evenly into the 6 donut pan wells and bake for 16-18 minutes.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. If the donuts are difficult to remove, run a butter knife along the edges of each well and carefully invert the pan to release them.