Light and fluffy high protein donut holes coated in cinnamon sugar.
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe, so I can not promise you it will turn out with a gluten-free substitute. But let me know if you have success!
Can I make these in an oven?
Yes, but they will not yield the exact same texture – a bit less fluffy and donut like. I recommend baking in a 350F oven for 10-12 minutes.
Why is my dough so wet and sticky?
First of all, it is very important you follow the recipe exactly. There are a few reasons why your dough could be too wet:
Add 1-2 tbsp more of flour at a time if all else fails. Not every cottage cheese is made the same way (although, I always recommend Good Culture brand).
You’re blending the cottage cheese TOO much. Per the recipe, I recommend using a food processor for this so it won’t whip up the cottage cheese too finely. You want it to just be combined where it’s smooth but maybe a few chunks remain, sort of consistency of greek yogurt.
You’re blending the wet ingredients together separately. Per the recipe, add the wet ingredients into the dry then mix. This prevents the dough from being too wet.
If you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Snickerdoodle Cottage Cheese Donut Holes
Ingredients
- ¾ cup 4% cottage cheese (preferably Good Culture brand for optimal texture/taste)
- 1 cup all-purpose flour (may need 1-2 tbsp additional flour)
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp baking soda
- ¼ tsp salt
- 1 large egg
- 1 tbsp maple syrup
- ½ tsp vanilla extract
- 2 tbsp unsalted butter, melted
- 2 tbsp granulated sugar + 2 tsp ground cinnamon
Instructions
- Add cottage cheese to a food processor and process until just blended. The texture should be smooth with several small chunks remaining, similar to the texture of greek yogurt.
- In a large mixing bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt. Add the blended cottage cheese, egg, maple syrup, and vanilla and stir well with a spoon. *it’s important you do NOT blend the wet ingredients separate than the dry for optimal texture or else it may be too soft of a dough*
- Take ~1-1 1/2 tbsp dough at a time and carefully roll into balls. Flour hands, if needed.Â
- Preheat air fryer to 350°F. Coat the basket with non-stick cooking spray.Â
- Place balls in air fryer, trying not to overcrowd the basket. Spray with non-stick cooking spray. Air fry for 6-7 minutes at 350°F.
- Remove from air fryer and cool for 5 minutes. Meanwhile, whisk together cinnamon and sugar in a shallow bowl. Brush each donut lightly with melted butter and roll in cinnamon sugar. Enjoy!
