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Mint Julep Doughnuts (or probably better named - doughnut cookies) - gluten, dairy and sugar free

This was my first venture into the gluten-free and sugar-free doughnut world. Full disclosure - these didn't turn out exactly as I had expected. Right out of the oven they were SO GOOD! Nice cake-like texture and good flavor. However, over the course of the day, they definitely hardened into more of a cookie consistency - which is why I have renamed them doughnut cookies! The flavor is still great though, and you would never know that they were made with a sugar substitute. So, serve them immediately and call them doughnuts, or serve them later and maybe call them cookies. Your choice! Doughnuts are best served warm anyway, right? I'll definitely be re-tooling this recipe in the future and will update it when I perfect a gluten-free sugar-free doughnut that doesn't magically morph into a cookie :)

Ingredients (makes approximately 12 doughnuts/cookies)

For doughnuts:

4 tablespoons coconut oil

2/3 cup granulated sugar substitute (I used Swerve brand erythritol for this recipe)

2 eggs

2/3 cup full-fat coconut milk

2 tablespoons bourbon

1 teaspoon vanilla extract

1/2 teaspoon mint extract (a little goes a long way, but add more if you want extra minty)

2 cups gluten-free baking blend

2 teaspoons baking powder

1 teaspoon salt

For icing:

1 cup powdered sugar substitute (I used powdered erythritol sweetener)

1 to 2 tablespoons bourbon

1 to 2 tablespoons coconut milk

1/2 teaspoon vanilla extract

Pinch of salt

Fresh mint, for garnish


1. Preheat oven to 350 degrees F. Grease a doughnut pan well and set aside.

2. Using an electric mixer, beat together coconut oil and granulated sugar substitute in a large bowl. Add egg and beat until combined.

3. Add 2 tablespoons bourbon, vanilla extract, and mint extract.

4. In a separate bowl, mix together gluten-free flour, baking powder, and salt. Slowly add dry ingredients to wet ingredients and mix until combined.

5. Add about 1/4 cup of batter to each well in doughnut pan. Bake for approximately 10 minutes, until a toothpick inserted into a doughnut comes out clean. I actually baked mine a bit longer to develop a deeper golden brown color on the outside, but this may be the reason why mine ended up hardening a bit later on!

6. While the doughnuts cool slightly, whisk together all ingredients for icing. Drizzle with desired amount of glaze and garnish with fresh mint. In my opinion, best served warm for optimal texture!

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