Baked Chocolate Donut Holes

Preheat oven to 350ºF. Spray a 12 or 24 space miniature muffin tin with nonstick baking spray. Set aside.

Scoop out avocado from the skin. Discard the pit. Place 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 pureed avocado into the bowl of a stand mixer fitted with a paddle attachment. Add eggs, cocoa powder, and sugar to the avocado. Mix until smooth.

Mix in gluten-free flour and baking powder, mixing until just incorporated. Stir in 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 donut holes from muffin tin and transfer to a cooling rack. Allow to cool completely.

Place powdered sugar into a paper bag or a resealable plastic bag. Place 5 donut holes into the bag at a time. Seal bag and gently shake to coat the donut holes in powdered sugar. Repeat until all of the donut holes are covered.