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Paleo Gingerbread Donut Holes (AIP)

  • Total Time: 25 minutes
  • Yield: 8 donut holes 1x
  • Diet: Gluten Free


Units Scale
  • 1/3 cup tiger nut flour
  • 1/4 cup tapioca starch
  • 1/4 cup coconut flour
  • 1 tsp cinnamon powder
  • 1/2 tsp ginger powder
  • 1/4 tsp clove
  • 1/2 tsp nutmeg (sub mace for AIP)
  • 1/2 tsp baking soda
  • 1/4 cup palm shortening
  • 1/4 cup maple syrup
  • 1 tbsp gelatin
  • 1 tsp vanilla extract


  • For AIP – 2-3 tbsp melted coconut butter
  • For non-AIP – traditional glaze (like this, omitting the lemon)
  • 1/4 tsp cinnamon


  1. Preheat the oven to 350 F and prepare a baking sheet lined with parchment paper
  2. Sift together the three flours in a medium-sized bowl until evenly combined. Stir in the baking soda, spices, and gelatin.
  3. In a seperate bowl, cream the palm shortening, maple syrup, and vanilla together. Add it to the bowl with the flour and stir until a dough forms. The dough will be fairly thick.
  4. Form the dough into 8 rounded donut holes and place on the parchment-lined baking sheet. Bake for 12-14 minutes or until the donut holes are hardened on the outside
  5. Remove from the oven and allow to cool on a cooling rack. Top with a traditional glaze or melted coconut butter. Sprinkle with cinnamon.
  6. Serve warm and enjoy!


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 10
  • Cook Time: 15
  • Category: Dessert
  • Method: Baked
  • Cuisine: Global


  • Serving Size: 1 donut hole
  • Calories: 146
  • Fat: 11.4g
  • Carbohydrates: 13.8g
  • Fiber: 1.8g
  • Protein: 2.2g

Keywords: gingerbread donut holes