Summer is in full swing and I’m pretty sure if you have young children in the house, your grocery bill is competing with your electric bill. In our case, the more outdoor activities the kids have, the more they asked for food. I barely can keep up with the demand. Since it’s too hot to turn on my trusted oven, I used my beloved donut maker to stock up on quick snacks.
Thin Mints are my children’s favorite Girl Scout cookie. Before the food allergy diagnosis nine months ago, our family would have boxes after boxes of this highly addictive treat. We do have 2 Girl Scouts trying to get the much coveted patch after all.
Though my girls still sold GS cookies this year, we didn’t purchase much for ourselves. Aside from yours truly, there’s no one else fit to eat those delectable yet non food allergy friendly delights. Then one day, while I was preparing to make some mini donuts, child #3 asked why we can’t make some Thin Mint donuts. Light bulb moment! I decided to play around in the kitchen and after a few trial and error, I was able to create a recipe that my toughest critics approved.
Whether you are having a big case of GS cookie craving, wanting a food allergy friendly treat or simply wanting to try something new, give this one a go. I’m sure you’ll love them too. If you need any help just let me know.
1/2 cup cocoa powder
3/4 cup oat flour
1/4 cup rice flour
1/4 cup potato starch
1 Tbs. baking powder
1 Tbs. flax meal
3 Tbs. lukewarm water
3/4 cup flax milk (or other non dairy milk)
2 tsp. rice vinegar (you can also use apple cider vinegar)
1/4 cup coconut oil
1/2 cup raw cane sugar
1 tsp. vanilla extract
1/2 tsp. mint extract
1/2 cup chocolate chips
1 tsp. mint extract
1. In a small bowl, make a flax goo by mixing the flax meal and water. Set aside for at least 5 minutes before using.
2. Prepare the non dairy “buttermilk” by combining the flax milk or any non dairy milk and rice vinegar. Set aside.
3. In a big bowl, whisk the cocoa powder, oat flour, rice flour, baking powder and potato starch.
4. With the help of an electric mixer with a paddle attachment or a hand mixer, cream the coconut oil and sugar until light in color.
5. Add the flax meal goo and mix until well combined.
6. Alternately add the flour mixture and buttermilk mixture. Remember to start and end with the flour mixture.
7. Add the vanilla and mint extract. Mix just until combined. Be careful not to over mix.
8. Pour about 2 tablespoons of the batter on each slot of a preheated donut maker and bake for 5-6 minutes.
9. Once baked, cool in a wire rack for a about 10 minutes before frosting.
10. To prepare the frosting, transfer the chocolate chips in a microwave safe bowl and melt it on high for about 40 seconds in 15 second intervals. Make sure not to overheat the chocolate.
11. Once melted, add the mint extract and mix until well combined.
12. Dip the cooled mini donuts in the chocolate mixture and transfer to a cooling rack until the chocolate coating sets.