Coconut Flour Donut Holes

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coconut flour donut2

These coconut flour donut holes are such a fun recipe and really easy to make! They would be a great recipe to make with kids for a birthday party or special brunch.

To me coconut flour is naturally sweet so it doesn’t require too much sweetener. There’s a little bit of coconut sugar in the donut holes and a little sprinkled around it, but it’s a nice sweet treat to have without the addition of too much sugar. Enjoy!

Coconut Flour Donut Holes:

Makes 12

1/3 cup coconut flour (where to buy coconut flour)
1/4 tsp baking soda
1/4 cup coconut sugar
1 tsp cinnamon
1/4 tsp salt
2 pastured eggs
1/4 cup coconut oil (where to buy coconut oil)


1/4 cup coconut sugar
1 tbsp cinnamon
2 tbsp coconut oil (where to buy coconut oil)

1. Pre-heat oven to 350°. Combine ingredients in a mixing bowl or food processor and mix well.

2. Set up a mini muffin tin with muffin liners. I use silicone muffin liners that you can reuse and I love them!

silicone mini muffin liners

3. Roll small amounts of the dough into little balls and place in the muffin liners. Bake for about 10 minutes. Remove from the oven and let cool.

4. Melt coconut oil and set aside. Combine coconut sugar and cinnamon on a plate.

5. Take each donut hole and brush with a little bit of coconut oil (I also used a handy silicone pastry brush for this). Roll the donut hole in the cinnamon sugar. Repeat with all the donut holes.





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DISCLOSURE OF MATERIAL CONNECTION: Some of the links in my blog are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that align with the ideals of Healy Eats Real and that I believe would be of value to my readers. FDA DISCLOSURE: Information and statements regarding health claims on this blog have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.


  1. KaraL says

    I made these for breakfast this morning – delicious! My husband even liked them, and he doesn’t really care for any of the other grain-free baked goods I’ve made. Next time I’ll make a double batch. Thanks for the great recipe!

  2. Sarah says

    I read the comments here, and made a double batch. 6 were as the recipe stated, and for the other half, I added cocoa (about 1/4 cup). Whether chocolate or vanilla, they are all incredibly good!!! Thanks for this wonderful recipe! Also, I substituted honey for the coconut sugar (equal amount). Worked great!

  3. Jeanne says

    We can’t used coconut flour. Can I make these with almond flour, and if so, can you tell me how much to use?

  4. Joanna says

    Okay, something went wrong. I followed the recipe exactly except I don’t have a mini muffin pan so I just put the balls on wax paper on a glass pan. After 10 minutes, they were virtually raw. I left them in a few minutes longer. Pulled them out and though maybe they would harden as they cooled. No such luck. I have crumbly donut mush. But tasty none the less. Any idea of what I did wrong? Could it be old baking soda?

    • Tiffany says

      Joanna, mine were raw too. I cooked them lower and slower and it worked great. I cooked them at 295* for 20 minutes. I actually turned them over once in the middle too.

  5. Tiffany says

    These were great! I used honey instead of the coconut sugar as another reader suggested. I also doubled the recipe. Did not even get to the sugar rolling, they were too good without it. My husband said they tasted pumpkin-ish. I sort of got the same feeling. Definitely a taste of fall. Thanks for sharing. My two year old is dairy/gluten/rice/chicken and about 40 other things free and so things like this are a special treat :)

  6. Elizabeth says

    I have been making these for my husband and I for months now and every time we have company stay with us I make sure they’re ready to go. I’ve added shredded coconut to the cinnamon and coconut topping and I’ve made a chocolate version as well. Last night for Chanukkah I flattened the dough to put a little jelly in the middle and then reshaped them dough into balls. They are amazing and my family loved them. Thank you for posting such a great treat.

    • vanessa says

      The flavor is good, but the texture is like eating sweet sand…I even added a pureed banana and no luck!
      Not a good recipe for me, sorry! :(

      • says

        If you change the recipe and add a banana it changes the texture a lot. When baking with coconut flour, the batter is supposed to be dry, it ruins the consistency when you add more moisture. However, when you’re baking grain and nut-free you can’t expect your baked goods to taste exactly like regular donuts.

  7. Mickey says

    OK, I must be missing something. I tried the original recipe & the commentor’s recipe with honey. Both turned into cupcakes rather than donut balls. I also tried not melting the coconut oil, but that didn’t help. How do you get them to keep their shape?

  8. carly says

    Absolutely delicious! Mine tuned into mini muffins too, but they were wonderful all the same. Will definitely make again…

  9. Kathleen says

    I was just looking at a recipe for hushpuppies and am thinking that with a few ingredient changes (like adding herbs, peppers, maybe some cheese…) this could work. I think I will try both!

  10. says

    They were yummy, but i found them to be a little bit on the dry side. I might use a little ghee next time. I added a little white powdered sugar on top to entice & fool my boys so they didn’t know it was heatlhy. They are negative nellys when it comes to “heathly” foods. They said it wasn’t bad, but went back for seconds, go figure…thanks for the recipe!

  11. Robin Powell says

    I make these and everyone who has tried them,loves them.. Today I am going to have fun with the toppings… I’m doing choolate and bacon,chocolate and crushed almonds,honey glazed and cinnamon and sugar. wish me luck…

  12. says

    I substituted the coconut oil for 4 oz unsweetened applesauce and omitted the coconut sugar so as to comply with my current dietary restrictions. I had to bake them for 20 minutes, turning halfway. They were raw at 10 minutes.

    These are good! I can’t wait to try them properly sweetened, but I just stuck a thick slice of pastured organic butter and devoured 5 of 8. Definitely full and yeah, it’s no deep fried sprinkle donut hole, but it satisfies the Sunday morning donut craving.

  13. Min says

    I have made these twice subbing the eggs for 1 flax egg and some applesauce for the other egg. (I have a daughter who is highly allergic to eggs) They are WONDERFUL!! Perfect texture and everything. I also made them smaller and made 20 small donut holes the first time, so our family of 5 was each able to have 4 as an evening treat. Even my husband LOVES them…and that is saying A LOT! I just wanted to share that this substitution works in case anyone else out there is needing to be egg free. (I haven’t read through all the comments, so someone may have already mentioned an egg substitute that works.)


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