1. Preheat oven to 350F and grease doughnut pans with Earth Balance. Set aside. 2. In a large bowl, whisk together the wet ingredients (milk, Earth Balance, applesauce, vanilla, vinegar). Sift in the dry ingredients and stir until just combined. 3. Fold in chocolate chips. 4. Bake for 12 minutes or until doughnuts gently spring back when touched. 5. Meanwhile prepare the cookie dough glaze (below). Remove the doughnut pan from oven and cool in pan for 10 minutes. With a butter knife, carefully remove the doughnuts and place on cooling rack for another 10 minutes. 6. Dip doughnuts into the glaze and serve immediately. Doughnuts keep for 2-3 days. I suggest not putting the glaze on until just before serving.