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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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: baked donut recipe, dairy free donuts, gluten free donuts, mint and chocolate donuts
Servings: 12 donuts
Calories: 314kcal
Author: Jen Pinkston



  • 2 cup gluten free all-purpose flour I use this brand for almost all of my GF baking
  • ½ cup unsweetened cacao or cocoa powder
  • 1 teaspoon baking soda
  • ½   cup coconut sugar packed
  • 3 tablespoon 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 teaspoon milk any kind will do
  • ½ teaspoon peppermint extract
  • 1 teaspoon coconut oil


  • 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 teaspoon 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.


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