Vegan Thin Mint Donuts (Gluten Free option)
Take the rich, dark chocolate and minty flavors of a Thin Mint cookie, combine them with a light and fluffy baked donut, then smother the whole thing with a crisp chocolate shell, and what do you get?? Your new favorite sweet treat, of course!
Ingredients
Donut Ingredients
- 2/3 cup gluten free flour can sub all-purpose if desired. This links to my favorite store bought gluten free flour blend that works best with all of my recipes, or see "Ingredients Needed" section for further info.
- 1/3 cup Dutch cocoa powder **see notes
- 1/3 cup granulated sugar *if you want a sugar free option, this links to my favorite sweetener, you can substitute it 1:1 in place of regular granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup + 3 tbsp non-dairy milk
- 3 tbsp melted coconut oil
- 2 tbsp soda water **see notes
- 1 tbsp unsweetened applesauce **see notes
- 1 tsp vanilla extract
- ½ tsp peppermint extract
Chocolate Coating Ingredients
- 6 oz vegan chocolate
- 1 tsp neutral oil or coconut oil
- ½ tsp peppermint extract
Instructions
- Preheat the oven to 350°F and grease a donut pan.
- In a large bowl, mix together the gluten free flour, Dutch cocoa powder, granulated sugar, baking powder, and salt. Then add in the non-dairy milk, melted coconut oil, soda water, applesauce, vanilla extract, and peppermint extract. Mix until just combined.
- Pipe or spoon the batter evenly across the 6 donut molds in the pan. Bake for 13-15 minutes – my sweet spot is just under 14 – then let sit in the pan for 5 minutes before flipping the donuts out gently onto a cooling rack.
- While the donuts are baking, melt the vegan chocolate and neutral oil or coconut oil either in the microwave or using a double boiler. Add in the peppermint extract and mix until combined. If you have the time, let the donuts and melted chocolate come to room temperature before coating, since it will make the final product a bit smoother.
- Coat each donut completely in the chocolate, then put coated donuts onto a parchment paper lined pan or plate. Add sprinkles or chocolate chips at this time if you want either of those toppings to harden into the final donut, then move the parchment lined pan into the freezer to set for 5-10 minutes.
- Eat and enjoy!
Notes
Dutch cocoa powder - this gives the donuts that authentic "Thin Mint" flavor. If you only have regular unsweetened cocoa powder, you will still wind up with a delicious chocolate donut, but it will not taste as authentically "Thin Mint-y"
Soda water - carbonated water helps add the fluffy texture to the donut, but if you don't have any you can sub for regular filtered water.
Applesauce - just a little bit of applesauce helps keep the final product moist, but if you don't have any you can leave out or add some additional non-dairy milk.
Tried this recipe?Let us know how it was!