Copycat Entenmann’s Chocolate Frosted Donut Holes (gluten-free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

These Copycat Entenmann’s Pop’ems Rich Chocolate Frosted Donut Holes are one of our go-to easy desserts to make. They are the best copycat version of the store-bought donut holes we know and love. Made with gluten-free and dairy free-friendly ingredients.

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 30 mins

Yield: 9-12 mini donut holes 1x

Ingredients

Scale

1 flax egg or egg
1/2 cup plain greek yogurt or sub a dairy-free yogurt option
1/2 cup coconut sugar
1 teaspoon vanilla extract
4 tablespoons avocado oil or melted coconut oil
1 cup gluten-free oat flour
1 teaspoon baking powder
2/3 cup chocolate chips (coconut oil as needed to melt)

Instructions

Preheat oven to 350 degrees and grease a mini muffin tray or mini donut tray well
Mix together the yogurt, egg, coconut sugar, oil and vanilla extract until smooth
Mix in the oat flour and baking powder until smooth and well combined
Fill each mini muffin mold with batter (just fill it to the top – they will slightly rise!)
Bake in oven for 15 minutes
Allow the donuts to cool completely then gently remove (I flip upside down and tap the pan and they fall right out)
Melt the dark chocolate then dip each donut in it and place donuts onto a line baking sheet or tray
Allow the chocolate to set a bit in the fridge, freezer or counter (freezer is quickest!) and enjoy!

Notes

*Store leftovers in airtight container for 2 days, fridge for 5 days or freezer for 2 months

Author: Rachel