Healthier Gluten Free Chocolate Donut Hole Recipe. Seriously.

As per usual, I’m behind on getting this post out there.  I actually made these for Easter breakfast.

Gluten free chocolate "munchkins" on their way to Easter

For whatever reason, I wanted to make donut holes.  And not just any donut holes, I wanted these to be a healthier choice, with better ingredients.  Granted, they still have their fair share of calories, but nutrition wise are stuff I actually like to put into my body.

So, I started looking around for recipes.  I figured it had to already have been done, so why reinvent a perfectly good wheel?

My friend Peter over at No Gluten, No Problem had a gluten free ratio rally recipe for donut holes, but they were jelly filled (much too ambitious for me) and fried (I wanted baked.)  They look spectacular though, and if someone else was going to make them for me I’d be all in.

Then I came across Brandon’s recipe for Baked Donut Holes.  They are grain free, and use coconut products, of which I’m a fan.  They looked easy enough, and I had all the ingredients.  Ding ding ding!!

I decided to make mine chocolate, and make a chocolate glaze.  I also made a double batch since I was taking them to Easter breakfast with family.

The players:
Donut holes:
  • 1/4 cup xylitol
  • 1/4 cup erythritol
  • 1/4 tsp sea salt
  • 1/2 cup coconut oil in solid or semi solid state, do not melt
  • 1/2 tsp vanilla
  • 2 eggs
  • 1/3 cup coconut flour
  • 1/3 cup cocoa or cacao powder

(I have to admit I eyeballed these, so these measurements are just an idea. Please adjust as you go for texture and consistency.) The glaze can be made while the donut holes are baking.

  • 1/3 cup coconut oil, melted
  • 1/3 cup cocoa powder
  • 1/4 to 1/2 tsp of stevia powder (or any sweetener to taste)
The game:
  • Preheat your oven to 350 degrees
  • Cream the coconut oil, erythritol, xylitol, salt, and vanilla with a mixer just like you would cream butter and sugar.
  • Mix in the eggs
  • Sift in the cocoa powder and coconut flour.  (Honestly, I couldn’t find my sifter so I whisked them together and then added them into the wet mixture bits at a time.)
  • Let sit for a few minutes to let the coconut flour absorb moisture and do its thing.
  • Using a tablespoon or tablespoon cookie scoop, separate and roll into a ball.  I made 24 1″ balls.
  • Bake for approximately 15 minutes
  • While the donut holes are baking, you can make your glaze.
  • For the glaze, mix together the melted coconut oil, cocoa powder, and sweetener to taste.   Coconut oil liquifies at about 76 degrees Fahrenheit, so if your kitchen is hotter/colder you may have to heat/cool the glaze to be the consistency you want.
  • When you remove the donuts from the oven, let them cool, otherwise the glaze will melt right off them (such is the nature of coconut oil.)  After they are cool, you can stick them with a toothpick and dip into the glaze, covering well.
  • Place them onto a wax paper or foil lined cookie sheet, and refrigerate to harden the glaze.  If left out they may melt.
  • Store in the fridge
These tasted awesome, and for a treat had ingredients I feel really good about ingesting.
Let me know if you try them!
Once you eat all those donut holes (they still have calories, even though they have better ingredients!) you may need to take a look at the rest of your diet and see how you can fit those in without getting fat.

Check out:

The Easiest Gluten Free Diet

And if you want more, Gluten Free and Fit 101 has a lot more in store!

If you STILL don’t have enough, get my free nutrition guide.

And that should give you enough reading for a while.

If you STILL want more, or you just want a step by step, simple, checklist  approach to cleaning up your diet, check out 7 Quick Start Tips to Living a Healthy Gluten Free Fit Life.


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  1. Laina says:

    These look divine, but some of those unpronounceable ingredients look a bit frightening.

  2. Erin says:

    Hi Laina!

    Those are sugar alcohols. You can certainly learn more about them here:

    You can always choose to use any sweetener of your choice. I personally prefer a mixture of xylitol, erythritol, and stevia as mostly non caloric sweeteners, and molasses and coconut sugar as nutritive sweeteners. This gives me no GI distress and minimizes calorie intake from sugar. However, you have to go with reacts best with your body and what you feel most comfortable using.


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