Healthy Baked Snickerdoodle Donut Holes
These donut holes taste like the popular cinnamon sugar cookies! The insides are soft and tender, while the cinnamon sugar coating adds the perfect hint of crispness. They’re best if eaten the same day they’re rolled in the cinnamon sugar. Store any plain uncoated donut holes in an airtight container in the refrigerator; they should keep for at least three days (if not longer!). Simply dip in milk and roll in cinnamon sugar just before serving.
Ingredients
- ¾ cup (90g) white whole wheat flour or gluten-free* flour (measured like this)
- ¾ tsp baking powder
- ¾ tsp ground cinnamon (divided)
- ¼ tsp salt
- 1 tbsp (14g) unsalted butter or coconut oil, melted
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ¼ tsp butter extract
- ¾ cup (144g) coconut sugar or granulated sugar (divided)
- ¼ cup + 3 tbsp (105mL) nonfat milk (divided)
Instructions
- Preheat an electric cake pop maker. (See Notes!)
- In a medium bowl, whisk together the flour, baking powder, ¼ teaspoon cinnamon, and salt. In a separate bowl, whisk together the butter, egg, and extracts. Stir in ¼ cup of sugar and ¼ cup of milk. Add in the flour mixture, stirring just until incorporated. Pour the batter into a zip-topped bag, and snip off the corner.
- When the cake pop maker is hot, lightly coat the cavities with nonstick cooking spray. Working quickly, fill each cavity all the way full with batter. Close the lid and bake for 3-4 minutes, or until the tops are lightly firm to the touch. Immediately turn out onto a wire rack to cool, and repeat with the remaining batter.
- Combine the remaining ½ cup of sugar and cinnamon in a small bowl. Pour the remaining milk into a separate small bowl. Once cool, dip each donut hole in the milk and shake off the excess. Roll around in the cinnamon sugar until coated. Place back on the wire rack until ready to serve.
Notes
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s extremely important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much flour will make your batter and donut holes dry.
IMPORTANT ELECTRIC CAKE POP/DONUT HOLE MAKER NOTES: This is the electric cake pop/donut hole maker that I use. I haven't tried baking these in a cake pop mold in the oven, but I'm guessing it should work! I’d suggest 350°F, and keep a close eye on them since they’ll probably finish baking rather quickly. (If you don't own a cake pop mold, use a mini muffin pan instead!)
FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
CINNAMON NOTE: This is my favorite cinnamon! It tastes stronger, richer, and sweeter than regular cinnamon. I buy it online here because it's so inexpensive and affordable!
BUTTER EXTRACT NOTES: I highly recommend using the butter extract! (← That’s the kind I use!) It really helps gives these donut holes that iconic snickerdoodle flavor. If you don't have it, then you can substitute additional vanilla extract, but your snickerdoodle donut holes won't taste quite the same. (They'll still be delicious though!)
SWEETENER ALTERNATIVE: Light brown sugar may also be substituted in place of the coconut sugar or granulated sugar.
MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.
GLUTEN-FREE OPTION: For the gluten-free flour, I recommend the following: ½ cup (60g) millet flour, 2 tablespoons (15g) brown rice flour, 2 tablespoons (15g) tapioca flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends (like this one!) will also work, if measured like this.
DAIRY-FREE OPTION: Use the coconut oil option or stick-style vegan butter (I like this one and this one) and your favorite non-dairy milk in place of the nonfat milk.
CLEAN EATING OPTION: Use coconut sugar, rather than granulated sugar.
HOW TO STORE: Store any uncoated donut holes in an airtight container in the refrigerator. They should keep for at least three days (if not longer!). They're best if eaten the same day that they're coated, so wait to dip them in milk and roll them in cinnamon sugar until just before eating.
{gluten-free, dairy-free, clean eating, low fat}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.