This is the best dessert/snack/breakfast I’ve ever made with all natural sweeteners. It’s a healthier twist on one of my favorites. They are warm and have a nice fluffy inside
Turn oven to 325 degrees
Combine Dry ingredients in a bowl with a whisk:
3 cups oat flour- I grind up gluten free oats
3 cups almond flour
1.5 cups coconut sugar
2 Tbsp cinnamon
2 tsp ground ginger
1 tsp Nutmeg
1/2 tsp cloves
1/2 tsp pumpkin pie spice
2 tsp baking soda
2 tsp baking powder
Combine wet ingredients using electric mixer
2 tbsp maple syrup
2 tsp imitation vanilla
1/2 cup coconut oil
1 can of pumpkin purée
Slowly fold wet and dry ingredients together. Let dough sit for 15 minutes
Grease pan with no stick spray. Roll donut holes into a ball. Line balls on cookie sheet. Bake for 15-18 minutes.
