Paleo Apple Cinnamon Sugar Donut Holes (AIP)
These paleo & AIP apple donut holes are a simple and delicious fall treat! They’re paleo, egg free, AIP, and are made in the oven.
There’s nothing quite like a warm, cakey donut! Really though, who doesn’t like donuts? When I first went gluten-free, finding a good GF donut was one of my very first priorities. It was surprisingly easy to find a good GF donut, but it was much harder to find one that was egg free, grain free, potato starch free, refined sugar-free and canola oil free. That’s the kind of thing that you just have to make at home. But who wants to go through the trouble of frying donuts? This recipe is the perfect answer to all of those problems!
These apple donut holes are totally grain free, paleo, and AIP, and they’re not fried or made with yeast! They’re made using just one mixing bowl, and one pan in the oven… that’s it. It’s almost dangerous how easy and delicious these are. As long as you have the ingredients and 5 minutes to spare to mix them together, it’ll only take 15 minutes in the oven to have hot, fresh donut holes. That’s what’s up.
The Ingredients You Need for the Paleo Apple Cinnamon Sugar Donut Holes
Tigernut flour, tapioca starch, and coconut flour
This is the flour mix that I’ve found to work best for these AIP donut holes. The only substitute I think could work would be arrowroot starch in place of tapioca. Other than that, I don’t have any known substitutes for these flours.
Applesauce
This adds the apple flavor as well as some added sweetness.
Maple syrup
Because of the applesauce, you don’t need as much sweetener in the base of these donut holes.
Palm shortening
This gives the donut holes the cakey texture that you see in the photos. I have not tried coconut oil in place of the shortening.
Gelatin
I use vital proteins gelatin to help bind these donut holes further.
Coconut sugar & cinnamon
Roll the donut holes in a cinnamon sugar mixture for that signature donut flavor!
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Paleo Apple Cinnamon Sugar Donut Holes (AIP)
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Ingredients
For the cinnamon sugar coating
- 1 tbsp coconut sugar
- ½ tsp cinnamon
For the donut holes
- ⅓ cup tigernut flour
- ¼ cup coconut flour
- ¼ cup tapioca starch
- 1 tbsp gelatin, I use Vital Proteins. Do not sub collagen
- ¼ tsp baking soda
- ½ tsp cinnamon
- ¼ cup palm shortening
- ¼ cup applesauce, unsweetened
- 2 tbsp maple syrup
Instructions
- Preheat the oven to 350 F and line a baking sheet with parchment paper
- Prepare the coating by combining the coconut sugar and cinnamon in a small bowl. Set aside.
- Combine the flours, gelatin, cinnamon, and baking soda in a large mixing bowl.
- Stir in the palm shortening, applesauce, and maple syrup.
- Roll the dough into donut holes (you’ll have 6-7) and place on the parchment paper. Bake for 15 minutes or until browned.
- While the donut holes are still warm, sprinkle them with the cinnamon sugar and carefully coat them. Serve and enjoy!
Notes
Can’t do Gelatin. Can I use an egg or flex egg
The gelatin actually goes in dry, so adding something like a flax egg or regular egg may be a little too much liquid. Let me know if you try it though!
Made these and they are simply delicious! Everyone loves it. Next time I will triple the recipe so the kids can have it in their lunch for a special treat.
Thank you, Jana!! So glad it was a hit 🙂
When you roll these out, are you rolling into balls or into flat circles that rise?
You’ll roll them into balls 🙂 there’s no rise on these.
These are the best! They’re so good and easy to make!
Thank you so much, Shalayne!
I made these because I needed something to dip into the leftover caramel sauce from your apple pie bar recipe. I love the delicate texture of these that really taste like “regular” donut hole, and that they are not too sweet. I made a double batch and got 20 of them. Really easy and tasty. Thanks!
Yum! These were a big hit with children and adults alike! My husband saved one to have with his morning coffee. Will definitely make again, ina bigger batch. Thanks Michelle!
How are you suppose to make the gelatin? Or do you just sprinkle it with the flour? In other recipes you do the water process and I suppose to do that with this recipe?
It goes in dry 🙂
First time baking with any of these flours….my kind of flattened a bit and seemed doughy….any suggestions or is that how they should be?
If they flattened out too much it may be your oven temperature! I find that can cause a lot of variances as well as putting them on a baking sheet that was sitting on a hot oven. I would maybe turn the temperature down a bit and just watching them to adjust the cooking time.
Super yummy! Definitely tastes the best when it’s fresh out of the oven. My non-AIP hubby even loves them.
Can I skip the gelatin?
Do you think I could sub cassava flour for tigernut flour? I don’t have tigernut but want to make these soon! Thanks!!
Typically cassava flour will not sub for tigernut. Almond flour would be the best bet.
Everyone loves these!
If they turned out too dry – do I need more palm shortening?
These sound amazing. I’m new to AIP baking – is tapioca flour the same as tapioca starch?
It is 🙂
These are so good ! They taste like gf snickerdoodles ❤️
Thank you so much Melinda!!
Step 4 should read add shortening, applesauce, and maple syrup, correct?
Was wondering the same Jamie. Recipe needs to be edited.