Your favorite Girl Scout Cookie just took over breakfast in these Mini Thin Mint Donuts! Tender chocolate donuts covered with mint white chocolate icing and a chocolate drizzle!
Are you Team Samoa’s or Team Thin Mints?
For years, I was tried and true Team Samoa. I grew up devouring them each Spring whether I was the little scout selling them or my Dad would give into a coworkers plea and bought too many boxes. You see, I couldn’t hang with the scouts for too many years. Kindergarten was the end of that era to be exact.
I wasn’t much of an ‘outdoorsy’ type girl. Rather I preferred the cool air conditioned status and playing dress up with my dolls, being the head of the household in ‘House’ and baking my next batch of cookies in my Easy Bake oven.
Some things never change.
Although one thing that I seem to flirting with lately is my new love of Thin Mints.
Oh that smooth, velvety chocolate and meets the cooling mint and crunch of the buttery shortbread cookie that awaits inside. They seem to have quite the following and I am starting to understand why.
For so many years, I was a die hard Samoa lover for the buttery caramel, the sweet caramel and that chocolate covered shortbread. What was not to love? It was thee idea cookie if you asked me. Well it didn’t have peanut butter but I will forgive them.
With my new love of Thin Mints and Samoa Donuts, I knew my next step. It seemed only natural. And I don’t think you will complain!
What is not to love about one bowl, tender chocolate donuts with a white chocolate mint frosting and a chocolate drizzle? Thin Mints madeover, acceptable for breakfast with no hounding to buy a few more boxes.
Team Thin Mint for the win.
- ¾ cup almond milk
- 1 tsp lemon juice
- 1 cup + 2 Tbsp whole wheat flour
- ¼ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tablespoon cocoa powder
- ½ tsp salt
- ½ Tbsp ground flax seed
- 2 Tbsp melted coconut oil
- 1 tsp. vanilla extract
- Mint Icing:
- 1½ cups white chocolate chips
- 1 teaspoon melted coconut oil
- ½ tsp mint extract
- a few drops green food coloring
- Chocolate Drizzle:
- ½ cup dairy free chocolate chips, divided (or regular if you can have dairy)
- ½ teaspoon melted coconut oil
- Donuts: 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, cocoa powder 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 ⅔ 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.
- 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.
- 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.
- 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.
- Drizzle the chocolate over the donuts and let dry.
- Place in an air tight container and eat within in a few days,
Hungry for more breakfast treats?
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!