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Paleo Gingerbread Donut Holes (AIP)

  • Yield: 6-8 donut holes 1x


  • 1/3 cup tigernut flour
  • 1/4 cup tapioca starch
  • 1/4 cup coconut flour
  • 1/4 cup palm shortening
  • 1/4 cup maple syrup
  • 1 tbsp gelatin (can use vital proteins, great lakes, etc… do not sub collagen)
  • 1 tsp vanilla extract
  • 2 tsp cinnamon powder
  • 1 tsp ginger powder
  • 1/2 tsp clove
  • 1/2 tsp nutmeg (sub mace for AIP)
  • 1/2 tsp baking soda
  • 23 tbsp melted coconut butter
  • 1 tsp cinnamon
  • 12 tsp coconut sugar


  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
  3. Pour in the maple syrup and vanilla and lightly mix
  4. Next, fold in the palm shortening and stir until the mixture is creamy
  5. Add the baking soda, spices, and gelatin and stir well
  6. Form the dough into 6-8 donut holes and place on the parchment lined baking sheet
  7. Bake for 12-14 minutes or until the donut holes are hardened on the outside
  8. Remove from the oven top with melted coconut butter, cinnamon, and a sprinkle of coconut sugar if desired.. it’s optional, but it really makes it pretty!
  9. Serve warm and enjoy!


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


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