Gingerbread Donut Holes

(DF+GF) Gingerbread Donut Holes
GFDF

What is it about gingerbread that’s just so darn comforting? – Especially during the holiday season.

I don’t know about you, but I’m a gingerbread fan all year long. So, during the holidays I jump on the opportunity to make all things gingerbread!

Gingerbread Donut Holes

Enter, these Gingerbread Donut Holes. Inspired by the powdered sugar donuts we all enjoy as kids (I know you know which ones I’m talking about), this recipe is dairy-free, gluten-free, and made with Vanilla Digestive Support Protein from Nuzest.

(Ya’ll, if you haven’t tried Nuzest yet WHERE HAVE YOU BEEN?! I seriously use them for everything, and because I love them so much they let me give you a code (thekellykathleen) to help save you money. No pressure to use it if you don’t want, but the more saving the better in my opinion!)

This recipe is great, because you don’t even have to turn the oven on! Just combine your ingredients, roll the dough into individual donut holes, and bake them for 6ish minutes. Then, toss them in the sugary coating, and enjoy!

I love to serve them in the morning with my coffee. If I’m lucky I can get a few indulgent bites in before the kids are up.

Dying to tell everyone you made this recipe and loved it?? Don’t forget to share a picture and tag @thekellykathleen so that I can profess my love to you and re-share it for all to see!

(DF+GF) Gingerbread Donut Holes

These ginger bread donut holes are dairy-free, gluten-free, and high in protein for a festive treat you can feel good about eating!

Course Breakfast, Snack
Keyword dairy free, gluten free, High Protein
Prep Time 10 minutes
Cook Time 6 minutes
Servings 12

Ingredients

  • 1 cup Birch Bender’s Paleo Pancake + Waffle Mix
  • 1/4 cup Georgia Grinders Cashew Butter code: kellyk
  • 3 tbsp of Milk
  • 2 tbsp Molasses
  • 3/4 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Ginger
  • 2 tbsp Nuzest USA Vanilla Digestive Support Protein code: thekellykatlheen OR Organic Powdered Sugar

Instructions

  1. In a small bowl, combine the ingredients except for the protein/powdered sugar.
  2. Place a small piece of parchment paper into your air fryer.
  3. Roll 12 tbsp sized balls with the batter and place them on the parchment paper.
  4. Bake at 320 for 6ish minutes.
  5. Let cool completely before tossing in coating.

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