{One Bowl} Mini Thin Mint Donuts #desserts #breakfast

{One Bowl} Mini Thin Mint Donuts #desserts #breakfast

Your preferred Girl Scout Cookie just took over breakfast in these Mini Thin Mint Donuts! Delicate chocolate doughnuts secured with mint white chocolate icing and a chocolate sprinkle!

For such a large number of years, I was an obstinate Samoa sweetheart for the rich caramel, the sweet caramel and that chocolate secured shortbread. What was not to cherish? It was thee thought treat on the off chance that you asked me. Well it didn't have nutty spread yet I will pardon them.

What isn't to adore around one bowl, delicate chocolate doughnuts with a white chocolate mint icing and a chocolate shower? Flimsy Mints madeover, worthy for breakfast with no nagging to purchase a couple of more boxes.

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{One Bowl} Mini Thin Mint Donuts #desserts #breakfast



  • 3/4 cup almond milk
  • 1 tsp lemon juice
  • 1 cup + 2 Tbsp whole wheat flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tablespoon cocoa powder
  • 1/2 tsp salt
  • 1/2 Tbsp ground flax seed
  • 2 Tbsp melted coconut oil
  • 1 tsp. vanilla extract

Mint Icing:

  • 1 1/2 cups white chocolate chips
  • 1 teaspoon melted coconut oil
  • 1/2 tsp mint extract
  • a few drops green food coloring

Chocolate Drizzle:

  • 1/2 cup dairy free chocolate chips, divided (or regular if you can have dairy)
  • 1/2 teaspoon melted coconut oil


  1. Donuts: Preheat oven to 350 degrees. Grease a mini donut pan. (Or regular donut pan if that is all you have.)
  2. Mix almond milk and lemon juice and let it sit for 5 minutes to make the buttermilk.
  3. In a large mixing bow, add the flour, sugar, baking powder, baking soda, cocoa powder salt and flax seed. Stir until combined. Add the coconut oil and the almond milk and mix just until combined.
  4. Use a piping bag or ziplock bag with one corner cut off to pipe the batter into your prepared pan, filling each one about 2/3 full. Bake for 6-8 minutes, or until donuts spring back when touched. Allow to cool for 5 minutes in the pan then move to a wire baking sheet to finish cooling off.
  5. Mint Icing: Melt white chocolate chips with the oil in a microwave safe bowl that is large enough to dunk the donuts into. Microwave for 1 minute on 50% power, then CHECK, stir and CONTINUE in 30 second intervals on 50% power until smooth.
  6. Dip each donut into the melted chocolate slightly half way up the sides, letting the excess to drip off. Then place back on the wire rack chocolate side up. Repeat until all donuts are coated.
  7. Chocolate Drizzle: Melt chocolate with the oil in a microwave safe bowl. Microwave for 1 minute on 50% power, then CHECK, stir and continue in 30 second intervals on 50% power until smooth.
  8. Drizzle the chocolate over the donuts and let dry.
  9. Place in an air tight container and eat within in a few days,

For more detail : bit.ly/35Ga9IC

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