Gluten-Free Baked Chocolate Donut Holes

Gluten-Free Baked Chocolate Donut Holes

Indulge in the rich, chocolatey goodness of these Gluten-Free Baked Chocolate Donut Holes. Perfect for breakfast, dessert, or a sweet snack, these donut holes are light, fluffy, and full of flavor. Even better, they’re easy to make and gluten-free, so everyone can enjoy them. Topped with a simple glaze, these donut holes are sure to become a favorite treat in your home.

Ingredients:

Chocolate Donut Holes:

• 1/4 cup butter, melted
• 1/2 cup maple syrup (room temperature)
• 1/2 cup plain Greek yogurt (I prefer Fage 2%)
• 1/2 cup milk of choice (skim, 2%, whole, or almond), heated to room temperature
• 2 tsp vanilla extract
• 2 large eggs
• 2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cocoa powder

Glaze:

• 2 cups powdered sugar
• 8-10 tsp milk
• 1 tsp vanilla extract (optional)

Directions:

Chocolate Donut Holes:

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Spray a mini muffin pan with non-stick spray, ensuring each cavity is well-coated to prevent sticking.
2. Mix Wet Ingredients
   In a large mixing bowl, whisk together the melted butter and maple syrup until well combined. Add the Greek yogurt, milk, and vanilla extract, whisking until the mixture is smooth. Incorporate the eggs into the mixture, briefly mixing until combined.
3. Combine Dry Ingredients
   In the same bowl, add the gluten-free all-purpose flour, baking soda, and salt. Using a fine mesh strainer, sift the cocoa powder into the bowl to remove any lumps. Stir the mixture until you have a thick, smooth donut batter.
4. Fill the Muffin Pan
   Using a small cookie scoop or spoon, portion the donut batter into each mini muffin cavity, filling them evenly to ensure consistent baking.
5. Bake
   Place the pan in the preheated oven and bake for 9-11 minutes, or until the donut holes are spongy to the touch and a toothpick inserted into the center comes out clean. Allow the donut holes to cool partially in the pan before flipping them out onto a cooling rack to cool completely.

Glaze:

1. Prepare the Glaze
   In a mixing bowl, whisk together the powdered sugar and 8 teaspoons of milk (and vanilla, if using) until smooth. If the glaze is too thick, add additional milk, one teaspoon at a time, until the desired consistency is reached.
2. Glaze the Donut Holes
   Once the donut holes are cool, dip each one into the glaze, rolling it around until completely coated. Gently shake off any excess glaze back into the bowl, then place the glazed donut holes on the cooling rack. Be sure to place a pan or parchment paper underneath to catch any drips.
3. Serve
   Allow the glaze to set before serving. Once set, enjoy your soft and delicious gluten-free chocolate donut holes! They’re perfect for sharing, but you might want to keep a few for yourself.

Additional Information:

• Prep Time: 15 minutes
• Cooking Time: 9-11 minutes
• Total Time: 30 minutes
• Servings: 24 donut holes
• Calories: 120 kcal per donut hole

These Gluten-Free Baked Chocolate Donut Holes are a delightful treat that’s easy to make and sure to please. Whether you’re serving them at a brunch, bringing them to a party, or enjoying them with your morning coffee, these donut holes are a sweet and satisfying option. The rich chocolate flavor, combined with the light and fluffy texture, makes them irresistible. Plus, they’re gluten-free, so everyone can indulge!

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