What’s better than gluten free chocolate donuts? I couldn’t think of anything either. Chocolate donuts with a rich chocolate glaze? Delicious!
Gluten Free Chocolate Donuts
For those who know me, it’s no secret that I stick to my breakfast routine religiously. But sometimes, I yearn for a delightful accompaniment to my bacon and eggs or a complete change of pace. And with the holiday season in full swing, why not add a touch of minty freshness to an already scrumptious donut?
We all associate mint and pumpkin with fall and winter, right? I know that I do!
Now, let’s talk about the star of the show – these incredible gluten free chocolate donuts topped with actual Andes mints. Yes, you read that right! It’s optional, but trust me, you won’t want to miss out on this fun and tasty addition.
Kitchen Essentials
You will need some sort of donut mold. I use 2 different kinds and like them both equally. You can use a regular nonstick donut mold like this one or a fun silicone donut mold like this one. Honestly, it all comes down to preference. I’ve made delicious donuts in both and messed up donuts in both. Preference!
Here are a few other things you’ll need to make these gluten free donuts!
How to Make Gluten Free Chocolate Donuts
Let’s make some donuts!!
The first thing you want to do is to preheat the oven to 350 degrees and grease two donut pans with coconut oil or cooking spray. Unless your donut pan has 12 slots, but most have 6 and we WANT 12.
In a large bowl, whisk together the flour, sweetener, cocoa powder, baking powder, baking soda, and salt. Go ahead and just set this aside for later.
In a small bowl, add milk, egg, melted butter, and mint extract. Whisk until well combined.
Pour the milk mixture into the dry ingredients and whisk until nicely combined.
Spoon or pipe the batter into the donut pan, filling each cavity around 2/3 of the way full.
Bake for 10 to 12 minutes. You can tell that they are done if they bounce back when you lightly press on the top.
Let cool slightly, then place donuts on a wire rack to finish cooling.
Gluten Free Chocolate Donut Glaze
Add powdered sweetener, cocoa powder, milk and chocolate mints to a small bowl. Whisk ingredients together until a smooth glaze forms.
Dip cooled donuts in the glaze, then top with chopped chocolate mint candy.
Are Andes Mint Chocolates Gluten Free?
Yes, I am happy to report that Andes Mint Chocolates are! Now, always check your labels because things change and similar products can have different ingredients. But, yes, Andes Mints are gluten free!
Are Donuts Gluten Free?
Most donuts are not gluten free. These delicious mint chocolate donuts are, in fact, gluten free. They are easy to make and just as good as the gluten filled donuts in the store!
How to Store Gluten Free Chocolate Donuts
The best way to keep these gluten free chocolate donuts fresh is to store them in an airtight container and then place them in the refrigerator. That is, if you have any remaining which you probably won’t.
They should maintain their delicious state for 3-4 days if stored properly.
How Many Calories in a Gluten Free Chocolate Donut
Calories vary across donuts. In this recipe for gluten free chocolate donuts, there are 153 calories which is suprisingly low! So low, in fact, that you can even enjoy two if you want!
Other Gluten Free Breakfast Recipes You Might Like
Gluten Free Blueberry Pancakes
Gluten Free Chocolate Donuts
Ingredients
- 1 cup gluten free baking flour ( I like Bob's Redmill 1 to 1)
- ½ cup granular sweetener of choice
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk
- 1 egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon organic mint extract
Glaze
- 1 cup powdered sweetener of choice
- ¼ cup unsweetened cocoa powder
- ¼ cup milk
- (optional) ½ cup chopped chocolate mints (Andes)
Instructions
- Preheat the oven to 350 degrees and grease two donut pans with coconut oil or cooking spray.
- In a large bowl, whisk together the flour, sweetener, cocoa powder, baking powder, baking soda, and salt. Set aside for later.
- In a small bowl, add milk, egg, melted butter, and mint extract. Whisk until well combined.
- Pour the milk mixture into the dry ingredients and whisk until nicely combined.
- Spoon or pipe the batter into the donut pan, filling each cavity around 2/3 of the way full.
- Bake for 10 to 12 minutes.
- Let cool slightly, then place donuts on a wire rack to finish cooling.
Glaze
- Add powdered sweetener, cocoa powder, milk and chocolate mints to a small bowl.
- Whisk ingredients together until a smooth glaze forms.
- Dip cooled donuts in the glaze, then top with chopped chocolate mint candy.
