Gluten Free Baked Donut Holes

photo by recipe author

Servings: 1 dozen donut holes
Preparation Time: 5 minutes

1/4 cup sugar
1/8 teaspoon salt
1/4 cup organic butter or organic shortening
1/4 teaspoon pure vanilla extract
1 egg
5 tablespoons coconut flour
1/2 cup powdered sugar or cocoa powder

Preheat oven to 350 degrees. Lightly grease a glass baking dish.

In a medium bowl, cream sugar, salt, butter and vanilla extract together with an electric hand mixer. Add egg and mix thoroughly.

Sift in coconut flour and stir to combine. Let dough sit for one minute. Shape dough into 12 1-inch balls. Place evenly on baking dish and bake for 15 minutes, or until golden.

Let cool and roll in powdered sugar or cocoa powder

Recipe submitted by Brandon, Houston, TX

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Published on January 18, 2012

(6 votes, average: 3.17 out of 5)

63 Comments

chelsey steensnes June 25, 2017 at 3:22 pm - Reply

What is the calorie count?

Admin - Orissa July 29, 2017 at 9:52 am - Reply

Chelsey,

Thank you for your question. Since these recipes are user-submitted and free to everyone, it would be extremely time consuming and difficult to draw up an accurate nutritional info chart for each and every one. There are many sites online that have nutritional info calculators you could use to try to get an approximate reading on! :)

marissa June 16, 2017 at 12:33 pm - Reply
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they were delicious!
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marissa June 16, 2017 at 12:12 pm - Reply

my donuts for the first time were squares
but next time I will chill them before rolling into balls

Serena August 18, 2014 at 11:20 am - Reply

These were dense and very dry. Next time I may switch out some of the coconut flour for something lighter.

Claire July 16, 2014 at 3:27 pm - Reply

I made these today for the first time and they were amazing, really moist and delicious. I put the dough in the fridge for a while before rolling into balls as recommended in another comment and also chilled them before rolling in cinnamon and powdered sugar. A total hit with my dinner guests, they were gone in seconds!

Maria May 10, 2014 at 3:27 pm - Reply

I just got done baking them for the first time. The bottoms burned a little, but I got an old gas stove, that could be the problem. Next time I cut the baking time. Also, the doughnuts are falling apart (maybe from over baking?), but they are delicious even without the powdered sugar. I did not covered them because they were falling apart.

Saph May 2, 2014 at 8:11 pm - Reply

don’t know what I did wrong. They came out crumbling when bitten into. They taste fine in my opinion but just not fluffy and moist. I didn’t know if I should’ve baked them longer. They were cracking.

Mima April 10, 2014 at 4:44 am - Reply

Hi! Can i use flax or egg replacer for this recipe?

Rachelle April 1, 2014 at 3:19 pm - Reply

Great result! Tastes wonderful. I have to use less sugar next time because they were a little sweet but other than that, wonderful.

Daphne November 11, 2013 at 12:01 pm - Reply

They turned out quite light and fluffy. To save the time and mess of rolling them into balls, I dropped them into a mini muffin pan and drizzled with glaze.

liz October 27, 2013 at 12:00 pm - Reply

These have become a staple for our Sundays..so good! We’ve made a couple changes just to suit our tastes..instead of sugar we use Maple Grove Farms sugar free syrup (sugar alcohols) and we add a little extra butter to help with the denseness from the coconut flour. Delicious!

Connie October 15, 2013 at 6:46 pm - Reply

These were awesome! Added the nutmeg as someone suggested and they really did taste like donut holes. Hubby gave them the seal of approval. Will be making these again. Definitely have to double the recipe though. :)

Gluten Free Baked Donut Holes