Gluten Free Apple Cider Donut Holes

Why You’ll Love This Recipe

These donut holes are baked, not fried, making them a lighter option without sacrificing flavor. They’re gluten-free, naturally sweetened with maple syrup or honey, and packed with cozy fall spices. Plus, they’re quick to whip up and make the perfect snack to share at gatherings or enjoy with a cup of coffee or cider.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For Donuts:

1/3 cup fresh apple cider
2 eggs
2 tablespoons maple syrup or honey
1/2 teaspoon vanilla extract
1 cup (96 g) almond flour
2 tablespoons (14 g) coconut flour
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon baking powder
Pinch ground nutmeg
Pinch salt

For Sugar Coating:

2 tablespoons coconut oil or grass-fed butter, melted
1 tablespoon coconut palm sugar
1 tablespoon cinnamon

Directions

1. Preheat oven to 350°F (175°C). Grease a mini muffin pan or donut hole pan.
2. In a medium bowl, whisk apple cider, eggs, maple syrup (or honey), and vanilla extract until smooth.
3. In another bowl, combine almond flour, coconut flour, cinnamon, baking soda, baking powder, nutmeg, and salt.
4. Add dry ingredients to wet and stir until well combined. Batter will be thick.
5. Scoop into prepared pan, filling each cavity about 3/4 full.
6. Bake for 12–15 minutes, until golden and a toothpick comes out clean.
7. Let cool slightly. Brush each donut hole with melted coconut oil (or butter), then roll in the cinnamon-sugar mixture.
8. Serve warm or at room temperature.

Servings and timing

This recipe makes about 18–20 donut holes.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Use pumpkin spice instead of just cinnamon for a richer flavor.
• Add finely chopped apples or dried cranberries to the batter.
• Make them dairy-free by using coconut oil instead of butter.
• Drizzle with a simple glaze of powdered sugar and apple cider for extra sweetness.
• Swap coconut sugar with maple sugar for a deeper caramel-like flavor.

Storage/Reheating

Store donut holes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the oven at 300°F for 5 minutes or microwave for 10–15 seconds. They can also be frozen for up to 2 months; thaw and reheat before serving.

FAQs

Can I make these without coconut flour?

Yes, substitute with a little extra almond flour, though texture may be softer.

Do I have to use fresh apple cider?

Fresh cider gives the best flavor, but apple juice works in a pinch.

Can I make these dairy-free?

Yes, use coconut oil instead of butter for the coating.

Do these taste like regular apple cider donuts?

They’re slightly denser but capture the same spiced apple flavor.

Can I use a donut pan instead of a mini muffin pan?

Yes, bake as mini donuts adjust baking time as needed.

Are these keto-friendly?

They are low-carb, but swap maple syrup/honey with a keto-friendly sweetener to make them keto.

Can I bake them ahead of time?

Yes, they store and reheat well, making them great for prep.

What if I don’t have coconut sugar?

You can use regular sugar, maple sugar, or omit the coating.

Can I make these egg-free?

Try an egg replacer like flax eggs, though texture may change slightly.

Can I double the recipe?

Yes, simply double the ingredients and bake in batches.

Conclusion

Gluten Free Apple Cider Donut Holes are a cozy, seasonal treat that combines the nostalgic flavors of apple cider donuts with a healthier, grain-free twist. Soft, spiced, and coated in cinnamon sugar, they’re the perfect way to enjoy fall flavors any time of day.

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