I (Lauren) have talked before about missing certain foods, particularly donuts, which is what actually began my exploration into gluten free cooking and baking. But there are a few more things I miss on the regular. Like a fresh baked baguette or flaky pastry or Girl Scout cookies.
Ugh, Girl Scout cookie time of year is the worst time of year. Those sweet, adorable little girls just torturing me at the entrance to every store. Would you like to buy some Samoa Cookies… yes. Would you like some Thin Mints… yessss! Yes please, can you magically make them gluten free and dairy free? And don’t come at me saying, “They do offer gluten free cookies, Lauren!” Yes they do, but come on, we all know thin mints and samoas are the best!
A few years ago when I was missing the days of lounging on the couch with my best friend eating sleeves of thin mints that we kept in the freezer, I came up with this recipe. These donuts aren’t crunchy like a Thin Mint cookie but they do capture the flavor perfectly. Rich chocolate with just the right minty freshness.
I am not a huge mint person but thin mints and york peppermint patties are the exception. Something about that rich chocolate flavor and the punch of mint that just hits the spot. I think these are such a fun treat for a friend or spouse that loves thin mints but can’t eat them. Let’s make Girl Scout cookie season the best season and surprise your gluten free friends with these! (It will likely make their day… perhaps even their whole year!)
These donuts aren’t crunchy like a Thin Mint cookie but they do capture the flavor perfectly. Rich chocolate with just the right minty freshness.
- 2 cup gluten free all-purpose flour, I use this brand for almost all of my GF baking
- 1/2 cup unsweetened cacao or cocoa powder
- 1 tsp baking soda
- ½ cup coconut sugar, packed
- 3 tbsp maple syrup or honey
- ½ c coconut oil, melted
- 1 cup milk, your choice, I use coconut or almond, room temp
- 2 large egg, room temp
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- ¾ c chocolate chips, I use these
- 1 cup powdered sugar
- 2–3 tsp milk, any kind will do
- ½ teaspoon peppermint extract
- Preheat oven to 350ºF. Grease donut pan and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, and baking soda.
- In a heavy duty mixer, cream together the coconut oil and sugar.
- Add milk, eggs, vanilla and peppermint extracts until thoroughly combined.
- Slowly add dry ingredients on low and mix until well combined, scraping down sides if needed.
- Using a piping bag or a ziploc with the corner cut off, fill the doughnut pan.
- Bake for 12-15 minutes.
- Allow the donuts to rest for 5 minutes before removing them from the pan and onto a wire rack. Let cool completely before icing.
- When ready to ice donuts, add chocolate chips and oil to a glass bowl that is positioned over a small saucepan that is filled about halfway with water. Warm chocolate over medium heat stirring occasionally.
- Whisk together powdered sugar, peppermint extract and 2 tsp of milk. Once the chocolate is smooth, add your sugar mixer and whisk together.
- If for someone reason your mixture isn’t looking smooth and pourable, add just a bit more milk. You’re looking for the consistency of glue—thick but still pourable.
- Dip each doughnut into the glaze and set to dry on the wire rack. Continue with the rest of the doughnuts.
- If not serving immediately, store donuts in an airtight container and ice just before serving. Best served within two days of baking.
Photography for these Thin Mint Donuts by Chase Daniel