These no bake, snickerdoodle donut holes are made with only 5 ingredients. Paleo, gluten free, and they don’t require you to turn your oven on to make them. The perfect little fall or winter treat because the snickerdoodle flavor is so festive. Maybe more winter than fall but over here we don’t limit it to just one season 😉
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Making The Snickerdoodle Donut Holes:
You’ll need a large bowl and a small bowl. The large bowl will be for the donut hole ingredients and the smaller bowl will be for the icing. Mix all of the donut ingredients together well in the larger bowl. Lining a pan or plate with parchment paper before placing the donut holes on them is super important. There’s nothing worse when cooking than making a recipe only to have it ruined by 1/2 of it sticking to a pan…
Take a cookie scoop and spoon out the donuts onto the pan, I rolled them to be in more of a ball shape. You can spray a little nonstick spray on your hands or rub a little coconut oil on them. Then take a donut hole and roll it in between your palms into the shape. You’ll make 9 donut holes.
Place the pan in the fridge for an hour. Now it’s time to make the icing!
Easy 3 Ingredient Icing:
In a small bowl, add the 3 icing ingredients. Truly the star of this donut hole recipe is by far the icing! I mean, I love these donut holes but I’d eat the icing without them haha. You’ll grab coconut butter, unsweetened almond milk, and maple syrup to make this. Now, coconut butter is a little pricey but I seriously use this icing recipe for a million different desserts/breakfast recipes so you can get a lot of uses.
You want to melt the icing and then let it harden a tiny bit before dipping the donut holes in the mixture. I’ll make the icing while the donut holes are in the fridge and let it harden a bit before dipping the donut holes in. That way the icing kind of sticks a little bit more to the donut holes vs being a total liquid.
Microwave the icing ingredients for 30 seconds, remove and stir. Repeat this by heating for 15 seconds and stirring until the mixture is able to mix together. Take the donut holes out of the fridge and coat them with the icing after it’s hardened- I did some fully and some with 1/2.
Sprinkle with the coconut sugar and cinnamon mixture. Place them back in the fridge until the icing hardens. Store in the fridge for 3-5 days.
Why I Love Collagen:
In this recipe, I added a tbsp of collagen to the batter. I like to add it because it gives the recipe some extra protein which helps keep me full longer. Whenever I’m grabbing a snack, I like it to have a little protein in it.
In addition to just regular protein though, I like collagen because I think personally it helps a lot in my diet. I run a lot and really try to take care of my bone/joint health. Since I started taking collagen, I feel like I am less sore and don’t get as many aches and pains. I’m not a doctor so definitely do your own research but I think there are lots of benefits to adding collagen to your diet! You can substitute whatever your favorite vanilla protein is.
Other Paleo/ GF Donut Recipes:
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Snickerdoodle Donut Holes
These snickerdoodle donut holes are an easy 5 ingredient no bake breakfast or dessert. Healthy, paleo, and gluten free. Topped with an easy 3 ingredient icing.
Ingredients
Donut Holes:
1/2 cup cashew butter (I used this one)
1/4 cup + 1 tbsp coconut flour
1/4 cup maple syrup
1 tsp cinnamon
1 tbsp vanilla protein (I used this Vanilla Collagen)
Icing:
1/2 tbsp almond milk
1/2 tbsp coconut butter
1/2 tbsp maple syrup
Cinnamon Sugar Topping:
1/2 tbsp coconut sugar
1 tsp cinnamon
Method
- Mix all of the donut ingredients together well in a bowl.
- Line a pan with parchment paper so the donut holes don’t stick
- Take a cookie scoop and spoon out the donuts onto the pan, I rolled them to be in more of a ball shape.
- Place the pan in the fridge for an hour
- In a small bowl, add the 3 icing ingredients.
- Microwave them for 30 seconds, remove and stir. Repeat this by heating for 15 seconds and stirring until the mixture is able to mix together. It will be a little liquid-y at this point so make the icing about 15 minutes before you’re ready to ice the donuts so it can firm up a little bit.
- Take the balls and coat them with the icing- I did some fully and some with 1/2.
- Sprinkle with the coconut sugar and cinnamon mixture.
- Place back in the fridge until the icing hardens.
- Store in the fridge for 3-5 days.
- Makes 9 balls.
