Soft, gluten free chocolate donut holes, munchkins, are filled with a healthy hit of avocado, baked to perfection, and tossed in powdered sugar. Do gluten free munchkins exist?
Yes. Yes they do.
Did you ever show up at a school event, a soccer game, or a play date to find that someone had brought a big ol’ box of glutenous munchkins along? I bet some of you were just like me: completely unprepared with a suitable substitute for the kids. I can not begin to tell you how many times this happened to me when my boys were younger. I remember their looks: the longing eyes and drooling mouths. Boy, I wish that I would have had this recipe when my kids were younger. If you can feel my pain, I have your solution in the recipe below.
I must admit that I ate far too many of these little gems today…in the name of recipe testing for y’all of course (happy to do it!). Somehow I justified it because they are oil free and have avocado in them. These are downright addictive. They definitely remind me of munchkins but are healthier and have a much smaller ingredient list for sure.
For this recipe I used a very ripe avocado in place of oil. One average avocado produces about 1/2 cup of puree. Be sure not to simply mash the avocado; you need to puree it in a blender or food processor to work out all of the chunks. I really loved the results. My kids knew that there was avocado in there, but they didn’t mind at all. Chocolate and avocado marry together so well.
With school right around the corner, these are the perfect lunchbox treats for the kiddos. They just so happen to be the perfect treat for adults too. Frankly, they’d be the perfect treat for just about anyone. They are so easy to make, and my kids loved popping the cooled donut holes into a bag of powdered sugar. A couple of shakes and you’ll have powdered sugar all over your kitchen. Just kidding (but do roll the bag down a few times and don’t shake too hard). But, the kids agreed: the shaking part was fun!
Gluten Free Chocolate Donut Holes (Dairy Free)
1/2 cup avocado puree (about 1 regular sized ripe avocado)
1/2 cup unsweetened cocoa powder
2/3 cup granulated sugar
1 & 1/4 cups gluten free flour blend with xanthan gum (I used Bob’s 1 to 1)
1 teaspoon double acting baking powder
1/2 cup miniature chocolate chips
1 cup sifted, powdered sugar
Preheat the oven to 350 degrees.
Spray a 12 or 24 space miniature muffin tin with nonstick baking spray. Set aside.
Scoop out the avocado from the skin. Discard the pit. Place the avocado into a food processor and pulse until completely smooth with no chunks remaining. You want to be sure that you use a very ripe avocado for this recipe.
Place the pureed avocado into the bowl of a stand mixer fitted with a paddle attachment. Add the eggs, cocoa powder, and sugar to the avocado. Mix until smooth.
Mix in the gluten free flour and baking powder, mixing until just incorporated. Stir in the miniature chocolate chips.
Using a tablespoon sized, spring-loaded cookie scoop, scoop out slightly heaping scoops of dough. Gently roll into a ball between the palms of your hands. If the dough becomes too sticky to roll, you can lightly dampen your hands with a small bit of water or place the dough in the refrigerator for 5 minutes to chill. Place the ball of dough into the prepared miniature muffin tin. Repeat until all of the dough is used.
Bake for 10 minutes.
Remove the donut holes from the muffin tin and transfer to a cooling rack. Allow to cool completely.
Place 1 cup of powdered sugar into a paper bag or a resealable plastic bag. Place 5 donut holes into the bag at a time. Seal the bag and gently shake to coat the donut holes in powdered sugar. Repeat until all of the donut holes are covered.
Store in a dry area, in an airtight container.
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