Gluten-Free Baked Gingerbread Donut Holes
Soft, spiced donut holes featuring warm ginger and nutmeg, made with nutrient-dense almond and cassava flours plus sweet potato puree for natural moisture. These grain-free treats get rolled in cinnamon-sugar coating for extra sweetness. Perfect for holiday gatherings, breakfast treats, or afternoon snacks when you want something indulgent yet wholesome. The combination of alternative flours creates a tender texture while the sweet potato adds subtle earthiness that complements the warming spices beautifully.
Ingredients
- 2 large eggs, room temperature
- ½ cup sweet potato purée (or pumpkin purée)
- ½ cup almond flour
- ½ cup cassava flourtapioca flour1:1paleogluten-free
similar binding properties
- ⅝ cup arrowroot powder
- ¼ cup coconut sugar
- 2 t baking powder
- 1 t ginger
- ¼ t nutmeg
- ¼ t salt
- ½ cup coconut sugar
- 2 T cinnamon
- 1 T ginger
- ⅝ cup coconut oil, melted
Instructions
- 1
Preheat oven and grease donut pan generously
- 2
Process all donut ingredients in food processor until smooth
- 3
Roll dough into balls with damp hands and place in prepared pan
- 4
Bake until golden brown
- 5
Cool for specified time
- 6
Combine coating ingredients on plate
- 7
Dip each donut hole in melted coconut oil then roll in coating mixture
- 8
Serve immediately or store
Tips
Use damp hands when rolling dough to prevent sticking and achieve smooth, round shapes.
Let donut holes cool completely before coating to prevent the cinnamon sugar from melting off.
Substitute pumpkin puree for sweet potato puree if preferred - both work equally well.
Good to Know
Keep in refrigerator for up to 5 days in airtight container.
Can be made 1 day ahead and stored covered at room temperature.
Serve at room temperature or slightly warm.
Common Mistakes
Don't overbake to avoid dry, tough texture.
Use damp hands when shaping to prevent sticky dough from adhering.
Cool completely before coating to prevent sugar mixture from melting off.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without a donut pan?
Yes, you can bake them as regular donut holes on a parchment-lined baking sheet, though the shape will be less uniform.
What if I don't have cassava flour?
You can substitute with equal amounts of tapioca flour or additional arrowroot powder, though texture may vary slightly.
How long do these keep fresh?
Store in refrigerator for up to 5 days or freeze for up to 3 months in airtight container.