Almond Flour Donut Holes Recipe
Introduction
These Almond Flour Donut Holes are a delightful, gluten-free treat perfect for snacking or a quick breakfast bite. Lightly sweetened and flavored with cinnamon and vanilla, they offer a tender texture without any refined flours.
Ingredients
- 1 cup Almond Flour
- 2 tablespoons Arrowroot Flour
- 3 tablespoons Dairy-Free Yogurt
- 3 tablespoons Maple Syrup
- 1/2 teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
- 3 tablespoons Unrefined Sugar
- 1-2 teaspoons Cinnamon (for coating)
- 2-3 sprays Mild-Flavor Olive Oil
Instructions
- Step 1: Preheat your oven to 350°F (180°C). Line a mini-muffin pan with 10 mini paper liners or prepare a baking sheet with parchment paper and lightly grease it with cooking oil spray. Set aside.
- Step 2: In a mixing bowl, combine almond flour, arrowroot flour, dairy-free yogurt, maple syrup, 1/2 teaspoon cinnamon, and vanilla extract. Stir with a rubber spatula until a sticky, firm dough forms. Adjust with a bit more yogurt if too dry or more almond flour if too wet.
- Step 3: Lightly oil your hands with mild-flavor olive oil and roll the dough into 10 small balls. Place them evenly on the prepared muffin pan or baking sheet.
- Step 4: Bake for 16-18 minutes at 350°F (180°C) until the donut holes are golden brown and dry on the outside.
- Step 5: Allow the donut holes to cool on the tray for 10 minutes, then transfer gently to a cooling rack using a teaspoon to avoid breaking. They will firm up as they cool.
- Step 6: In a small bowl, mix the unrefined sugar with 1-2 teaspoons of cinnamon to prepare the cinnamon sugar coating.
- Step 7: Once the donut holes have cooled completely (about 30 minutes), spray them lightly with mild-flavor olive oil and roll them in the cinnamon sugar mixture until well coated.
Tips & Variations
- Use dairy-free yogurt to keep this recipe vegan and add a gentle tang to the dough.
- Adjust the cinnamon amount according to your spice preference — add more for a stronger flavor.
- For a different coating, try rolling the donut holes in finely chopped nuts or shredded coconut instead of cinnamon sugar.
- If the dough feels too sticky to roll, refrigerate it for 15-20 minutes to make handling easier.
Storage
Store the almond flour donut holes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm in a preheated oven at 300°F (150°C) for 5-7 minutes to restore their softness and warmth.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use all-purpose flour instead of almond flour?
Almond flour provides a moist, tender texture and nutty flavor that all-purpose flour cannot replicate exactly. If you substitute, expect a different texture and reduce other liquids accordingly.
How can I make these donut holes nut-free?
You can try substituting almond flour with oat flour or a gluten-free baking blend, but the texture and taste will differ. Make sure to adjust the moisture levels to achieve a sticky dough.
PrintAlmond Flour Donut Holes Recipe
Delicious and gluten-free Almond Flour Donut Holes baked to golden perfection and coated with cinnamon sugar. These bite-sized treats are made with wholesome ingredients including almond flour, arrowroot flour, dairy-free yogurt, and maple syrup, making them a healthier alternative to traditional donut holes. Perfect for a snack or breakfast, these soft and flavorful bites are easy to prepare and naturally sweetened.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour
- Yield: 10 donut holes 1x
- Category: Snacks
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 cup Almond Flour
- 2 tablespoons Arrowroot Flour
- 1/2 teaspoon Cinnamon
- 3 tablespoons Unrefined Sugar
- 1–2 teaspoons Cinnamon (for coating)
Wet Ingredients
- 3 tablespoons Dairy-Free Yogurt
- 3 tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
Other
- 2–3 sprays Mild-Flavor Olive Oil (for greasing and spraying)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line a mini-muffin pan with 10 mini paper liners or alternatively line a baking sheet with parchment paper. Grease the liners or baking sheet with cooking oil spray to prevent sticking, then set aside.
- Mix Dough: In a mixing bowl, combine the almond flour, arrowroot flour, 1/2 teaspoon cinnamon, dairy-free yogurt, maple syrup, and vanilla extract. Use a rubber spatula to stir until a sticky, firm dough forms. Adjust the consistency by adding more yogurt if too dry or more almond flour if the dough is too wet.
- Shape Donut Holes: Lightly oil your hands with mild-flavor olive oil. Roll the dough into small balls about the size of mini donut holes; you should get approximately 10. Place them onto the prepared baking sheet or muffin liners.
- Bake: Bake in the preheated oven for 16-18 minutes until the donut holes are golden brown on the outside and feel dry to the touch.
- Cool: Let the donut holes cool on the tray for 10 minutes before carefully transferring them to a cooling rack using a teaspoon to prevent breaking. They will firm up as they cool since they are soft when warm.
- Prepare Cinnamon Sugar: While cooling, mix the unrefined sugar and 1-2 teaspoons cinnamon together in a small bowl to create the cinnamon sugar coating.
- Coat Donut Holes: After the donut holes have cooled completely for about 30 minutes, spray them lightly with mild-flavor olive oil and roll them in the cinnamon sugar mixture until well coated.
Notes
- If the dough is too sticky to handle, chill for 10-15 minutes before rolling.
- Arrowroot flour can be substituted with tapioca starch if unavailable.
- For a dairy-free option, use a plant-based yogurt like coconut or almond yogurt.
- Store donut holes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat gently in the oven for a few minutes to regain softness when serving.
Keywords: Almond flour, Donut holes, Gluten-free snacks, Healthy baked treats, Cinnamon sugar donut bites
