Attention donut hole lovers: why choose between glazed or chocolate when you can have both! We’ve gone rogue and combined the 2 into this cute autumn treat. Made with clean gluten-free ingredients and a crave worthy glaze, dunked in chocolate, and then smothered in dye-free sprinkles. Acorn donut holes for the win!
Utensils Used
Donut Holes
2 eggs
½ cup milkAlmond milk if dairy-free
2 tbsp liquid coconut oil
1 tsp vanilla extract
1 cup oat flour
1 cup almond flour
⅓ cup coconut sugar
2 tsp baking powder
¼ tsp salt
Glaze
½ cup powdered sugarAlternatively, if you'd like to use unrefined sugar, blend 1/2 cup coconut sugar until a fine powder forms
1 tbsp milkAlmond milk if dairy-free
Chocolate Dunk
1 cup chocolate chips
½ tsp liquid coconut oil
Adornments
12 pretzel sticks
½ cup dye-free yellow, orange, red, and brown sprinkles
1Preheat your oven to 375F.
2In a large bowl, whisk together the eggs, milk, coconut oil, and vanilla extract.
3Add in the oat flour, almond flour, coconut sugar, baking powder, and salt. Mix until just combined.
4Pour batter into a silicone mini muffin tin (or a donut hole pan if you have one).
5Bake for 10-15 minutes or until the internal temp is between 185° and 190° F (we use a food grade thermometer). Let the donuts cool off.
6Line a baking tray with parchment paper. In a small bowl, whisk together the sugar and milk for your glaze. Take your mini donuts and dunk them in, or drizzle on top.
7In a small bowl, melt together your chocolate chips and coconut oil. Dunk the muffin bottom in the chocolate and set aside to harden.
8Decorate the chocolate portion with sprinkles.
9Take a pretzel stick and break it in half. Insert half into the chocolate portion of the donut and enjoy!
Ingredients
Utensils Used
Donut Holes
2 eggs
½ cup milkAlmond milk if dairy-free
2 tbsp liquid coconut oil
1 tsp vanilla extract
1 cup oat flour
1 cup almond flour
⅓ cup coconut sugar
2 tsp baking powder
¼ tsp salt
Glaze
½ cup powdered sugarAlternatively, if you'd like to use unrefined sugar, blend 1/2 cup coconut sugar until a fine powder forms
1 tbsp milkAlmond milk if dairy-free
Chocolate Dunk
1 cup chocolate chips
½ tsp liquid coconut oil
Adornments
12 pretzel sticks
½ cup dye-free yellow, orange, red, and brown sprinkles
Directions
1Preheat your oven to 375F.
2In a large bowl, whisk together the eggs, milk, coconut oil, and vanilla extract.
3Add in the oat flour, almond flour, coconut sugar, baking powder, and salt. Mix until just combined.
4Pour batter into a silicone mini muffin tin (or a donut hole pan if you have one).
5Bake for 10-15 minutes or until the internal temp is between 185° and 190° F (we use a food grade thermometer). Let the donuts cool off.
6Line a baking tray with parchment paper. In a small bowl, whisk together the sugar and milk for your glaze. Take your mini donuts and dunk them in, or drizzle on top.
7In a small bowl, melt together your chocolate chips and coconut oil. Dunk the muffin bottom in the chocolate and set aside to harden.
8Decorate the chocolate portion with sprinkles.
9Take a pretzel stick and break it in half. Insert half into the chocolate portion of the donut and enjoy!
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