Irresistible Gluten-Free Baked Chocolate Donut Holes
If you’re gluten-free and craving a sweet treat, these baked chocolate donut holes are just what you need. Imagine biting into a soft, fluffy, and perfectly chocolatey treat that's also gluten-free. These donut holes are so easy to make, you won’t even need any special equipment—just a mini muffin pan.
Why These Donut Holes Are a Must-Try
These chocolate donut holes have the rich flavor of chocolate but with a light, cake-like texture. They’re coated in a simple glaze that adds just the right amount of sweetness. They’re small, bite-sized, and incredibly addictive—perfect for satisfying your sweet tooth without overindulging.
Whether you’re making them for a weekend breakfast, a snack for the kids, or even a special occasion like a bridal or baby shower, these donut holes are sure to be a hit. They’re also versatile enough to fit perfectly on a dessert charcuterie board.
A Few Tips for Perfect Donut Holes
While the recipe is straightforward, there are a couple of tricks to ensure your donut holes turn out perfectly every time:
Sift Your Cocoa Powder: Make sure to sift the cocoa powder through a fine mesh strainer before adding it to your batter. This will help you avoid any lumps and ensure a smooth, even texture in your donut holes.
Use a Mini Muffin Pan: This recipe calls for a mini muffin pan instead of a traditional donut maker. It’s an easy swap that still gives you perfectly shaped donut holes.
Thick Batter Is Good: Don’t be alarmed if your batter seems thick. This makes it easier to scoop and ensures your donut holes bake up nice and fluffy.
Ingredients You’ll Need
Here’s a quick rundown of the ingredients you’ll need to make these gluten-free chocolate donut holes:
- Butter: Provides richness and moisture.
- Maple Syrup: A natural sweetener that adds a touch of warmth to the flavor.
- Plain Greek Yogurt: Helps keep the donut holes fluffy and tender.
- Milk of Choice: You can use skim, 2%, whole, or even almond milk.
- Vanilla Extract: Adds depth of flavor.
- Eggs: Provide structure to the donut holes.
- Gluten-Free All-Purpose Flour: The base of the donut holes.
- Baking Soda: Helps the donut holes rise.
- Salt: Balances the sweetness.
- Cocoa Powder: The key ingredient for that rich chocolate flavor.
Making the Donut Holes
Mixing: Start by whisking together the butter and maple syrup, then add the yogurt, milk, and vanilla. Stir in the eggs until just combined. Next, mix in the dry ingredients, including the sifted cocoa powder, to form a thick batter.
Baking: Using a small cookie scoop, fill each cavity of the mini muffin pan with batter. Bake at 350°F for 9-11 minutes, or until a toothpick inserted comes out clean.
Glazing: Once the donut holes have cooled, dip them in a simple glaze made from powdered sugar and milk. You can add vanilla to the glaze for extra flavor, but if you want the classic white glaze, opt for clear vanilla or skip it altogether.
These gluten-free chocolate mint cookies are a delicious homemade alternative to the classic Thin Mints. They offer a perfect combination of rich chocolate and refreshing mint, all wrapped up in a crunchy cookie. Whether you’re gluten-free or just love a good cookie, these will become a favorite in your recipe collection.
Ingredients
For the Cookies:
- 5 tablespoons (70g) unsalted butter
- 4 ounces (115g) semi-sweet chocolate, chopped
- ¼ teaspoon pure vanilla extract
- ½ teaspoon pure peppermint extract
- ¾ cup (105g) gluten-free all-purpose flour (like Better Batter)
- ¼ teaspoon xanthan gum (omit if using a blend that already contains it)
- ½ cup (40g) cocoa powder (Dutch-processed or natural)
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (100g) granulated sugar
- Lukewarm water, as needed
For the Glaze:
- ½ pound (225g) dark chocolate, chopped
- Peppermint extract, to taste
- GET YOUR COOKBOOK
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Instructions
Prepare the Dough:
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a microwave-safe bowl, melt the butter and chopped chocolate at 50% power, stirring every 45 seconds until smooth.
- Stir in the vanilla and peppermint extracts, then set aside.
- In a large mixing bowl, whisk together the gluten-free flour, xanthan gum (if needed), cocoa powder, baking soda, salt, and sugar.
- Add the melted chocolate mixture to the dry ingredients and stir until a dough forms. If the dough feels too dry or crumbly, add lukewarm water one drop at a time until it comes together.
Roll and Cut the Cookies:
- Roll the dough between two sheets of parchment paper to about ¼ inch (6mm) thickness.
- Use a round cookie cutter (about 1.5 inches or 4 cm in diameter) to cut out the cookies.
- Place the rounds on the prepared baking sheet, spacing them about 1 inch apart.
Bake the Cookies:
- Bake in the preheated oven for 7 minutes, or until the cookies no longer appear glossy in the center.
- Let the cookies cool completely on the baking sheet.
Glaze the Cookies:
- Melt the dark chocolate in the microwave as before, adding peppermint extract to taste.
- Dip each cooled cookie into the melted chocolate, ensuring it’s fully coated.
- Gently tap off any excess chocolate and place the cookies on a clean piece of parchment paper to set at room temperature.
Store the Cookies:
- Once the chocolate coating has set, store the cookies in an airtight container at room temperature for up to a week.
Nutritional Information (per cookie):
- Calories: 113
- Carbohydrates: 12g
- Protein: 1g
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 5mg
- Sodium: 53mg
- Fiber: 2g
- Sugar: 7g
This recipe is simple to follow and yields cookies with a crisp texture and rich, minty chocolate flavor—perfect for satisfying your Thin Mint cravings, gluten-free style. Enjoy your homemade treats!
Final Thoughts
These gluten-free baked chocolate donut holes are a fun and tasty recipe to make any time. Whether you’re a seasoned baker or just getting started, you’ll find these donut holes easy to make and impossible to resist. They’re perfect for sharing—if you can bear to part with them!
Enjoy making (and eating) these delicious treats, and let me know what you think in the comments below!
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