When I set out to make this recipe I did not intend to make baked donut holes. No no, my friends, I had been down the baked donuts road before. Ross was thoroughly unimpressed with the results, and I have to admit, they tasted nothing like a donut. Muffin perhaps, but not a donut. This time around I was simply trying to make some healthy chocolate oatmeal cookies.

Well, after concocting this recipe and tasting the end product I have to say, by some miracle, these taste like donut holes. Legit munchkin status. Ok, maybe not quite munchkin-like (these are more dense), but seriously delicious. Even Ross, with his incredibly discerning sweet tooth, was impressed and actually said “These taste like donuts!”

I think it’s something about the combination of the raw sugar and oats. Somehow they offer the slight crunch factor of a fried donut. The honey may have a role to play as well. The best part? They’re a pretty healthy treat thanks to the whole grains, unrefined sweeteners (except for the powdered sugar on top – oops) and apple sauce. I don’t really know how all these ingredients work together, but I’m just thanking the baby Jesus that they do. You should be too. Try them. Please. No really.

Baked Chocolate Donut Holes

Ingredients
1.5 cups whole wheat flour
1/2 cup oats (I used raw old-fashioned oats)
1/2 cup unsweetened cocoa powder
1/2 cup turbinado sugar
1 egg
1/4 cup butter (softened)
1/2 cup apple sauce
1/4 cup honey
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
powdered sugar for dusting
cooking spray

1.) Preheat oven to 350*F.
2.) Cream the butter with the honey and turbinado sugar. Add the egg, vanilla and apple sauce and combine until smooth.
3.) In another bowl combine all of the dry ingredients (except for powdered sugar).
4.) Mix the dry with the wet.
5.) Line a baking sheet with a silpat or parchment baker. Roll out tablespoon size balls with your hands and place on baking sheet. Bake for 8-10 minutes.
6.) Remove the donut holes from the baking sheet after letting sit for about 1 minute. Transfer to a cooling rack and dust with powdered sugar immediately.