Thin Mint Gluten Free Donut Recipe

01/24/2019

Girl Scout cookie season is here and this Thin Mint Gluten Free Donut recipe is bringing the Girl Scout goodness to your own kitchen! 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 (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!

How To Make Thin Mint Gluten Free Donuts Recipe – step by step

1. Preheat oven to 350ºF. Grease donut pan and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, and baking soda.
3. In a heavy duty mixer, cream together the coconut oil and sugar.
4. Add milk, eggs, vanilla and peppermint extracts until thoroughly combined.
5. Slowly add dry ingredients on low and mix until well combined, scraping down sides if needed.
6. Using a piping bag or a ziploc with the corner cut off, fill the doughnut pan.
7. Bake for 12-15 minutes.
8. Allow the donuts to rest for 5 minutes before removing them from the pan and onto a wire rack. Let cool completely before icing.

To make the icing

1. 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.
2. Whisk together powdered sugar, peppermint extract and 2 tsp of milk. Once the chocolate is smooth, add your sugar mixer and whisk together.
3. 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.
4. Dip each doughnut into the glaze and set to dry on the wire rack. Continue with the rest of the doughnuts.

A Girl Scout Cookie Inspired Donut

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. They taste just like thin mints, but in glorious donut form! Deliciously chocolate with just the right amount of peppermint!

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!)

A Chocolate Baked Gluten Free Donut Recipe

Donuts always feel like such an indulgence, but I’m here to tell you you can make them at home and they don’t have to be deep fried! You can easily make these donuts in 30 minutes and there’s no hot oil in sight, so they are definitely a healthier option! They are gluten-free and dairy free and meant for sharing!

Can You Freeze These Iced Donuts?

Yes, to freeze: wrap donuts tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag.  Properly stored, they will maintain best quality for about 2 to 3 months, but will remain safe beyond that time.

You can also defrost doughnuts set out at room temperature on the kitchen counter overnight.

Top Tips for Making This Thin Mint Gluten Free Donut Recipe

• Bake the donuts in a pre heated oven for the best results.
• Let the donuts cool completely before icing them.
• If not serving immediately, store donuts in an airtight container and ice just before serving.
• Best served within two days of baking.

Be sure to check out these other chocolate recipes!

• Chocolate Linzer Cookie Recipe
• Bourbon and Chocolate Pecan Pie
• Healthier, Boozy Chocolate Chip Cookie Milkshakes
• Baked Chocolate Raspberry Donuts with Powdered Sugar

I love hearing from you! If you have tried this gluten free donut recipe, be sure to leave me a star rating and a comment down below!

Print Pin

Thin Mint Donuts GF & DF

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.

Course Dessert

Cuisine American

Keyword baked donut recipe, dairy free donuts, gluten free donuts, mint and chocolate donuts

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 12 donuts

Calories 314kcal

Author Jen Pinkston

Ingredients

Donuts

• 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

Icing

• ¾ c chocolate chips I use these
• 1 cup powdered sugar
• 2-3 tsp milk any kind will do
• ½ teaspoon peppermint extract
• 1 teaspoon coconut oil

Instructions

• 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.
• 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.

Nutrition

Calories: 314kcal | Carbohydrates: 46g | Protein: 5g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 31mg | Sodium: 133mg | Potassium: 92mg | Fiber: 4g | Sugar: 27g | Vitamin A: 98IU | Calcium: 59mg | Iron: 2mg

Photography for these Thin Mint Donuts by Chase Daniel