These gluten free gingerbread donuts are a delicious holiday treat. These donuts are absolutely perfect with crisp outsides and soft on the inside!! Stack them up and eat them one by one…these bite-sized donuts are full of gingerbread flavor!

A big stack of gingerbread donuts on a counter.

Tis the season for all things gingerbread and these bite-sized (okay maybe two or three bite) gluten free gingerbread donuts. They are a delicious snack everyone will enjoy.

Drizzle a little icing to make them even better :-). These donuts are also dairy-free so dig in! If you love gingerbread as much as we do, check out these gluten free gingerbread linzer cookies or these gluten free gingerbread biscotti recipes.

While I am doing that, I hope you can enjoy these delicious gingerbread donuts :-). This donut recipe is easy to make so you can have donuts all of the time.

Why these donuts are great:

I am a self-proclaimed donut fanatic. These gingerbread donuts are bursting with gingerbread flavor. Even better? You can make and eat them in less than 10 minutes!

Drizzle on some icing and dust with sprinkles. If you don’t want the added sugar, skip the icing because these donuts have enough bold flavor to stand alone. Feel free to eat these gingerbread Christmas donuts plain :-).

You can check my list to make sure your sprinkles are gluten free. Many brands are made on shared equipment.

Ingredient notes:

Photos of the gingerbread donuts ingredients.
  • Gluten free flour blend (I have used several brands, including Bob’s Red Mill, Authentic Foods, King Arthur, and Pamela’s blends for this donut recipe. Make sure the blend you use has Xanthan gum, otherwise add 1 teaspoon.)
  • Almond flour. I like almond flour better than almond meal because it is ground more finely. My favorite brands are Anthony’s and Honeyville. Costco often carries almond flour, but I haven’t seen it in our store lately.
  • Molasses – you can use regular or blackstrap molasses
  • Pure vanilla extract – please do not use imitation vanilla.

Recipe swaps:

  • Add white or chocolate chips to the donut batter.
  • Instead of using icing, dust your gluten free gingerbread donuts with powdered sugar.
  • Dip these donuts in melted white chocolate.

Recipe step-by-step directions:

The gingerbread donuts steps 1 and 3.

Step 1: Add the dry ingredients into a bowl and whisk to blend.

Step 2: Add the wet ingredients to a bowl. Whisk to blend.

Step 3: Pour the wet ingredients into the dry ingredients and mix well.

The donut batter in the donut maker.

Step 4: Mix up the batter and pour it into each section. Close the lid. It’s not a great picture, but it shows you how your donut batter should look in the donut maker.

One thing I love about making mini donuts is how easy they are to make. I have been using this Babycakes Mini Donut Maker for a couple of years now, and it is a huge time saver for me.

Can you use a donut pan?

You can definitely use a donut pan to make this gluten free gingerbread donut maker. You will want to bake your donuts at 350º F for 15 minutes.

Allow to cool and ice the same as you would using a donut maker. Just spray the pan with coconut oil so the edges get crispy.

Expert tips and recipe FAQ:

Can you make this recipe nut-free?

You can definitely make this recipe nut-free without the almond flour. Omit the almond flour and add 1/4 cup additional gluten free flour blend. Also, use coconut or flaxseed milk instead of almond milk.

How long will these donuts keep?

These cookies will last up to 4 days in an airtight container in the fridge or for up to 4 months in the freezer.

Can you use coconut sugar in place of brown sugar?

If you want to use coconut sugar to make these donuts low glycemic, that is completely fine.

Two rows of gingerbread donuts on a rack.

More Gingerbread Recipes

If you want more gingerbread, you will love this easy Gluten Free Gingerbread Bundt Cake!

Gluten Free Gingerbread Donuts

Sandi Gaertner
These are the best gluten free gingerbread mini donuts. Crisp on the outside and soft on the inside, these donuts are perfect for the Christmas holidays.
4.86 from 7 votes
dairy free allergen icon
gluten free allergy icon
soy free allergy icon
vegetarian icon
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Gluten Free Donut Recipes
Cuisine American
Servings 16 donuts
Calories 122 kcal


  • Donut maker
  • Donut pan


  • 1 cup gluten free flour blend *see note
  • ½ cup almond flour *see note
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • teaspoon ground cloves
  • ½ cup light brown sugar
  • 2 large eggs
  • 3 tablespoons molasses
  • cup almond milk *see note
  • 1 teaspoon pure vanilla extract
  • ¼ cup coconut oil melted


  • Preheat the Babycakes mini donut maker.
  • In a large bowl, add all dry ingredients and whisk to blend.
  • In a small bowl, add all wet ingredients and mix well.
  • Pour the wet ingredients into the dry ingredients and mix.
  • Spoon batter into each little donut hole section of the donut maker.
  • Do not over fill. I fill until it is just slightly full.
  • Close the lid and allow to cook for 3 minutes.
  • Open the lid and see if they are done.
  • (If not, cook an additional minute.)
  • Cool on a cooling rack, then top and eat.


  1. I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. If you are nut-free, you can omit the almond flour and add 1/3 cup extra gluten free flour blend.
  4. Other non-dairy kinds of milk will work but I do not recommend canned coconut milk.
  5. If you do not have a donut maker, you can make this in a donut pan. Preheat the oven to 350º F. Spray coconut oil or another light oil on the donut pan. Use a batter filled piping bag (or a plastic bag with the corner cut out) to pipe the donut batter into each donut section. Bake for 15 minutes, or until done.
  6. To test for doneness, insert a toothpick into the center of a donut. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the donuts need to bake longer


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 122kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 20mgSodium: 71mgPotassium: 97mgFiber: 1gSugar: 10gVitamin A: 30IUCalcium: 48mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

*Note, this recipe was updated from an 11/16/15 post with more information to help you make the best gluten free gingerbread donuts ever :-).



4.86 from 7 votes (4 ratings without comment)

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Recipe Rating


  1. 4 stars
    I made these and was confused why there was powdered sugar and butter in the photo of ingredients.
    They were very good. I got 22 donuts when I made them.

  2. 5 stars
    Just made this last night as a muffin with vanilla icing, it was delicious! Going to make this for my Christmas gifting this year. All my wheat friends will love this and not even realise it’s wheat free!

    1. Hi Adrienne, I used a tube by Wilton, but you can easily make it by mixing 1 cup powdered sugar to 1-2 tablespoons water or milk. Add the liquid slowly because it is easier to control how thick or runny you make it by adding a little at a time.

  3. I actually love the frosting you added as it gives a holiday-perfect feel to the donuts! Perfect to serve as snacks and certainly as dessert, too! Love these!

      1. Hi there! I am having trouble finding the icing recipe you used to drizzle on the donuts! What should I search on your site? Thank you!

      2. Hi Hannan, I actually used a squeezable icing by Wilton that I found at my grocery store. To make your own, all you need is powdered sugar and water. One cup powdered sugar, and add 1 table spoon water. Mix and add another tablespoon. If you need the icing thinner, add a little more water, but add a tiny bit at a time now because it can get runny really quickly. Good luck 🙂

  4. These are absolutely adorable! Great flavors, too! I have a donut pan, and as much as I love donuts, I don’t know why I’m not making them every chance I get 🙂 Love these!

  5. Oh how the Holidays have snuck up on me this year too! And I don’t have sports to blame it on 🙂 These donuts are great and put me in the Christmas spirit!

  6. Dear Sandi, your donuts look splendid! So festive and I love that gingerbread flavor…perfect for the holidays dear. xo, Catherine

  7. So I actually spend a good hour or so researching a good donut pan yesterday- Who knew there was actually a device for it- I’m off to check it out!

    These sound like the perfect festive treat!

    1. It is so easy to use Arman, I can’t recommend these little donut cookers enough. I appreciate your stopping by.

    1. Hi Anne, You can definitely bake these in a donut pan. I recommend spraying it with a coconut oil so the edges get crispy. As for substituting the almond flour. You could try using an extra 1/4 cup of the gluten free flour instead. Please let me know how that turns out as I haven’t substituted this yet. Also note, if you aren’t using the same gluten free flour blend, don’t forget to add 1 teaspoon xanthan gum so they bind together. I appreciate your stopping by 🙂