The cutest and most festive donuts you'll ever make! These Gingerbread Mini Donuts, made with our *limited edition* Gingerbread Coconut Cookies, are delicately spiced, super moist and topped with a decadent brown sugar glaze. Did we mention there are white chocolate chips AND crystalized ginger pieces packed into these Coconut Cookies?! Be sure to grab this limited edition flavor before its gone!

Big thanks @feastingonfruit for sharing this recipe with us!

What You'll Need

Mini Gingerbread Donuts

6 Emmy’s Organics Gingerbread Coconut Cookies
● 1 1/4 cup (150) oat flour
● 3/4 cup (90g) almond flour
● 1 tsp baking powder
● 1/2 tsp baking soda
● 1/4 tsp salt
● 1 1/2 tsp ginger, 1 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp allspice
● 1/2 cup (70g) coconut sugar
● 1/4 cup (65) almond butter (runny is best)
● 3 tbsp (60g) molasses
● 1/2 cup (120g) almond milk
● 1 tsp vanilla extract
● 1 tbsp lemon juice

Brown Sugar Glaze
● 2 tablespoons (28g) vegan butter
● 1/4 cup (35g) brown sugar
● 2 tablespoons (40g) maple syrup
● 2 tablespoons (30g) almond milk
● 1/2 cup (120g) powdered sugar

Instructions
1. Preheat the oven to 350°F. Grease a mini muffin pan with nonstick spray.
2. Whisk together coconut sugar, almond butter, molasses, almond milk, vanilla, and lemon juice.
3. Add the dry ingredients and whisk to combine, it will be quite a thick batter.
4. Crumble and fold in the cookies.
5. Transfer batter to a piping bag (or a plastic bag with one corner snipped off), and pipe into the prepared donut pan.
6. Bake for 10-12 minutes at 350°F. Cool in the pan for 5-10 minutes, then flip onto a cooling rack.
7. Bake in batches until all the batter is used up (you will get about 3 dozen).
8. Cool completely before glazing.
9. For the glaze: Combine vegan butter and brown sugar in a small saucepan. Bring to a boil over medium heat whisking frequently. Once boiling, add 1 tbsp of milk and the maple syrup. Boil for 2-3 minutes. Reduce heat to low, and whisk in the powdered sugar. Add the remaining milk if the glaze is too thick.
10. Leave the glaze on low heat (otherwise it will harden), and dip each donut to coat the tops. Place on a wire rack or plate to set, the glaze will set quite fast.

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