In a medium bowl, combine almond flour, coconut flour, salt, and baking soda.
In a large bowl, whisk eggs with the coconut milk, maple syrup, melted coconut oil, and vanilla.
Slowly add the dry ingredients to the egg mixture, stirring until all ingredients are well combined.
Place the batter in a piping bag. Or, spoon the batter into a large plastic bag and snip off one of the corners so that there is about a 1/2 inch opening.
Gently squeeze the batter into each donut slot until it's just about 3/4 of the way full.To help even out the batter, I gently tap the pan against the kitchen counter a couple of times to make sure the batter settles evenly.
Bake at 350 degrees for 18-20 minutes. The edges will be slightly browned when done.
After removing the donuts from the oven, allow them to cool for just a couple of minutes. Meanwhile, prepare your choice of topping.
Melt the chocolate chips and coconut oil together in a small bowl in the microwave just until melted. Stir to blend.
CINNAMON SUGAR TOPPING:
In a medium shallow bowl, mix the coconut palm sugar and ground cinnamon until the cinnamon is well combined with the coconut palm sugar. This will be your cinnamon sugar topping. Set aside.
Slowly turn the donut pan over onto a cooling rack to let the donuts fall out.
Dip as many donuts as you want into the chocolate glaze OR into the cinnamon sugar mixture.