Make Something Monday: Thin Mint Chewy Brownie Donuts [Gluten-free, Vegan, Soy-free]

There’s something about the approach of Valentine’s Day that makes me crave donuts. I only know this because it was this same time last year that I made my first batch of Gluten-free Chocolate Cake Donuts. I became so obsessed with them that I even purchased an on sale heart-shaped pan after Valentine’s Day to make the baking process that much more girly.

Then, suddenly, about 10 batches of deliciousness later, I stopped making donuts.

It wasn’t until last week, almost a year later, that I started to feel the craving again. And because it’s the time of year that girl scout cookie posts are running amuck [facebook moms, I'm looking at you], I decided to make a batch of thin mint donuts. Two cravings, one pastry. Technically these are called “cake donuts,” but this recipe came out so chewy and brownie-like that I’m calling them my Thin Mint Brownie Donuts.

Ingredients

1/2 c brown rice flour
1/3 c garbanzo bean flour
1 c unsweetened cocoa powder
1/3 c  + 2 tbsp arrowroot
1 1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/4 tsp xanthan gum
1 1/3 c maple syrup
1/2 c unsweetened applesauce
3 tbsp vanilla extract
2-3 tbsp mint extract* [depending on desired minty-ness]
1/2 c hot water
1/3 c melted coconut oil + a touch more for the pan

*Helpful Tip: While I’m always a big fan of over-pouring the vanilla, be sure to use your mint extract sparingly. I almost ended up with toothpaste-flavored donuts before adjusting my measurements to the ones I used above.

For topping:
approx. 1/4-1/2 c. Enjoy Life chocolate chips [or your favorite vegan/soy-free brand]
a few tbsp So Delicious coconut milk

In a large bowl, sift together flours, cocoa powder, arrowroot, baking powder, baking soda, salt, & xanthan gum.
Add in maple syrup, applesauce, vanilla, mint, coconut oil, & hot water, then stir until combined.
Using a spoon or melon baller, spoon batter into coconut greased donut molds.
Use spoon or a toothpick to spread batter around & distribute evenly.
Bake for 15-20 minutes @ 325 degrees. Remove from oven & allow to cool.
In a small sauce pan, heat chocolate chips with a few tbsp coconut milk over medium heat. Add more coconut milk as desired for a thinner chocolate glaze.
Once donuts have cooled, remove from pan & dip top-side down into chocolate sauce.
Set aside to allow chocolate to cool & harden. Enjoy.