Who wouldn’t want dessert for breakfast with these Girl Scout Cookie inspired donuts?! Mini Baked Samoa Donuts are a whipped together in a single bowl, full of chocolate, a tender vanilla donut and topped with toasted coconut and a healthy caramel sauce!
If there is one way to kick Monday’s booty it would be with dessert for breakfast!
Just pour yourself another cup of coffee and you will be singing the same tune.
Every spring, I secretly hoped for a coworker to antagonize me politely offer to buy one or five boxes of mouthwatering Girl Scout cookies from their daughter. Unfortunately, since I work from home and not too many little girls come randomly knocking on my door, I have to fix my craving elsewhere. Although I did hear something through the grapevine, that they are selling Girl Scout cookies online for the first time ever. You mean I don’t even get to see that cute little Girl Scouts face as she bats her eyes at me, hypnotizing me into buying one too many boxes?
As if I need anything persuading me to buy those cookies.
What about the times when I don’t have a stash of cookies stored? When a craving hits and I need a caramel, coconut and chocolate doused cookie right this minute? Luckily, the world isn’t coming to come to an end because my cravings have been cured. My soul is fulfilled and my stomach is filled with donuts.
I am shocked it took me nearly a year and half to whip up some donuts for you all. Shame. I know. Luckily that time came to an end and I present to you the tenderest, vanilla loaded, puffy baked donuts that I have ever come across. Being mini, they bake up in less than 8 minutes, which means the longest 8 minutes of your life.
The dough takes only one bowl and is simple to bring together. Whisk the dry ingredients, add the wet then briefly stir until the ingredients are combined. No longer or you end up with tough donuts. No bueno. Add the dough to a piping bag or a Ziploc with one corner cut off. Pipe into a mini donut pan (or regular one if that is all ya got), then into the oven for a short bake. I highly suggest sampling right out of the oven as they are omg. So scrumptious.
Another great part about this recipe is it is dairy and vegan-friendly! Meaning no eggs were harmed in the making of these donuts. Music to my ears as apparently I am allergic. This is the time that I have found my way around my problem and solved it. And boy was it a sweet success! Flax seed steps in and acts as the binder here. So please do not leave the flax seed out! To make up for the milk, I swap my new love of Silk Cashewmilk. It is ultra creamy, slightly sweet and perfect swap for milk products in baking! Or in my case, my morning coffee, smoothies, pancakes and healthier alfredo sauces. Everything I love about cashews is prominent in this milk. They are smooth and the flavor is not in your face. They have started to carry it at my local grocery store as well as Target. Talk about convenient!
Truth be told, I have a hard time deciding which aspect I like better about these donuts: the vanilla donut or the 5 minute caramel sauce! You read that right. One blender, a few dates, maple syrup, coconut oil, vanilla extract, a touch of milk and salt, and you have yourself a quick, full on caramel sauce. After a whirl in the blender until creamy, you fold in toasted coconut. It may be dangerous knowing I have this caramel sauce in my back pocket…
These mini samoa donuts may seem time-consuming, but the flavor bursting from them is something else and 100% worth it. Gooey caramel, toasted coconut, tender vanilla donut all draped in chocolate is oh so succulent. Full on Girl Scout Samoa Cookie worthy, but without the wait!
meal prep tips:
I love making these Baked Samoa Donuts on a Saturday or Sunday morning then enjoy them all week long! Store in a sealed container on the counter then enjoy as needed. If you prefer or have a very warm kitchen, store in the fridge.
if you want to make the donuts ahead of time, say for a party or brunch, store unfrosted donuts in a sealed container, then add topping morning off. They taste better fresh.
Who wouldn't want dessert for breakfast with these Girl Scout Cookie inspired donuts?! Mini Baked Samoa Donuts with a 5 Minute Caramel sauce are a whipped together in a single bowl, full of chocolate, a tender vanilla donut and topped with toasted coconut and a healthy caramel sauce!
30 minPrep Time
10 minCook Time
40 minTotal Time
- 3/4 cup unsweetened almond milk
- 1 teaspoon lemon juice
- 1 cup + 2 Tbsp whole wheat flour
- 1/4 cup organic cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tablespoon ground flax seed
- 2 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup packed medjool dates (about 200 grams)
- 1/4 cup unsweetened almond or cashew milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon melted coconut oil
- 1/2 cup shredded coconut flakes
- 3/4 cups dairy free chocolate chips, divided (or regular if you can have dairy)
- 1/2 teaspoon melted coconut oil
- Preheat oven to 350 degrees. Grease a mini donut pan. (Or regular donut pan if that is all you have.)
- Mix almond milk and lemon juice and let it sit for 5 minutes to make the buttermilk.
- In a large mixing bow, add the flour, sugar, baking powder, baking soda, salt and flax seed. Stir until combined. Add the coconut oil and the almond milk and mix just until combined.
- 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.
- While the donuts cook, toast the coconut over a sauce pan on medium heat. Moving around the coconut as it browns. Once golden brown remove from heat and let cool.
- In a blender, add the dates, milk, maple, vanilla and coconut oil. Blend until smooth. You may need to push the caramel down the sides to ensure it all gets blended. Add caramel to a bowl and add the toasted coconut. Mix well. Set aside.
- Melt chocolate 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.
- Place a wire rack over a sheet of parchment paper or baking sheet. Dip each donut into the melted chocolate slightly half way up the sides, letting the excess to drip off. Then place on wire rack chocolate side up. Repeat until all donuts are coated. Reserve remaining chocolate for drizzling over donuts and let chocolate dry.
- Once the chocolate on the bottom is dry. Spread the coconut caramel on the opposite side and drizzle with the remaining chocolate. Serve immediately or let dry, store in an air tight container in the fridge.
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!
This post is sponsored by Silk. But as always, opinions are my own! Thank you so much for supporting the brands that With Salt and Wit loves!20