Baked Chocolate Peppermint Donuts

My Baked Chocolate Peppermint Donuts are a mix of healthy and sinful: gluten free, low sugar, cocoa-rich donuts that are baked, not fried…then dipped in rich chocolate and topped with peppermint bark pieces! Now THIS is how breakfast is done.

Well I’m doing everything I thought I wouldn’t be doing this week.

My husband came home and asked if I wanted to go get a Christmas tree. Ummm let me think about HECK YES!

I think he’s in super sweet mode at the moment. That “please let this distract us from the fact that you’re STILL pregnant” mode. I appreciate that so much…since all I think about all day long is the bump.

Anyways, so we put up a Christmas tree and we’re waiting for the branches to drop a bit so we can decorate it. And we hung up the stockings…THREE of them. Blows my mind. And I put away all of the fall décor…

I scrapbooked, I did laundry, mopped the floors twice, made a grocery list…

I binge watched Dawson’s Creek during the day and settled in for the new season of Married at First Sight at night [OMG if you watch this show, please let me know because I’m obsessed with it].

And I made these super amazingly tasty Baked Chocolate Peppermint Donuts!

You guys! You HAVE to make these donuts! They taste like decadent chocolate peppermint cake but really the ingredients are pretty clean. I love that they’re baked, very low in sugar, flavored with antioxidant-rich pure cocoa powder and a hint of peppermint extract…and then bathed in dark chocolate and those irresistible Andes Peppermint Crunch pieces.

If you see those Andes Peppermint Crunch pieces in the baking aisle (pretty sure every store sells them…and no, this is not an ad for them), buy multiple bags. You won’t regret it!

These donuts are a fun breakfast, but I also love them as a little snack or a playful dessert. I’m tempted to make them for all of my friends because they make me so happy. You’ll love them, I promise.

Baked Chocolate Peppermint Donuts

2015-12-01 19:34:11

My Baked Chocolate Peppermint Donuts are a mix of healthy and sinful: gluten free, low sugar, cocoa-rich donuts that are baked, not fried...then dipped in rich chocolate and topped with peppermint bark pieces! Now THIS is how breakfast is done. (makes 10 donuts)

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Ingredients

1. ½ cup oat flour*
2. ¼ cup brown rice flour
3. ¼ cup cocoa powder
4. 2 Tbs. coconut flour
5. ¼ cup coconut sugar
6. 1 tsp. baking powder
7. pinch of Kosher salt
8. 2 eggs
9. 2 Tbs. plain Greek yogurt
10. ¼ cup butter, melted
11. ½ cup unsweetened almond milk
12. ½ tsp. vanilla extract
13. ¼ tsp. peppermint extract

Glaze

1. ½ cup dark chocolate chips
2. 1 tsp. coconut oil
3. ¼ tsp peppermint extract
4. “Andes Peppermint Crunch” baking pieces

Instructions

1. Preheat your oven to 350 degrees F. Spray your donut pan with nonstick spray or wipe with a thin layer of coconut oil.
2. In a large mixing bowl, whisk together the oat flour, rice flour, coconut flour, cocoa powder, baking powder and salt.
3. In a separate bowl whisk together the eggs, yogurt, melted butter, almond milk and extracts.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Scoop the batter into your donut pan, leaving a bit of room in each donut spot (I use a teaspoon cookie scoop and scoop 4-5 scoops of batter into each). Tap the pan on the counter a few times to settle the batter and smooth the top of each so the batter is even.
5. Bake the donuts for 12-14 minutes, until the top of a donut springs back when you lightly touch it (and it looks like it is pulling away from the edges of the pan). Let the donuts cool for a few minutes in the pan on a wire rack, then carefully overturn the pan and release the donuts to finish cooling.
6. Finish baking the rest of the batter.
7. When all of your donuts are cool, make your glaze and glaze them.
8. Combine the chocolate and coconut oil in a microwave-safe dish. Microwave on half-power, stirring occasionally until the chocolate is melted (mine takes 2-3 minutes). After the chocolate is melted, stir in the peppermint extract.
9. Dip the top of each donut into the chocolate and place back on the wire rack. Sprinkle with Andes pieces. Let set. Eat, enjoy!

Notes

1. Finished donuts can be kept in a sealed bag for up to 3 days on the counter or a week in the fridge.
2. *I use oats (gluten free) and grind them in my Vitamix until flour-like

By Melissa @ Treats With a Twist

Treats With a Twist https://www.treatswithatwist.com/