These Baked Chocolate Peppermint Christmas Donuts are the holiday treat for anyone who loves a good donut but doesn't want to deal with frying. We're talking soft, cakey chocolate donuts dipped in a creamy peppermint glaze, with crushed candy canes on top. No fryer and no gluten, just a whole lot of holiday cheer! Perfect for Christmas morning, cookie swaps, or anytime you want to bring a little extra joy (and chocolate!) to the Christmas season.
Every December, I crave that nostalgic mix of chocolate and candy cane, but without the sugar rush or heavy fried dough. That’s how this new recipe came to life, soft, baked chocolate donuts topped with a cool peppermint glaze and crushed candy canes for crunch. And if chocolate and peppermint is your favorite holiday flavor too, my Protein Hot Chocolate, Protein Hot Chocolate Cookies, and Protein Hot Cocoa Pudding are three more cozy ways to get your fix.
Bake a batch for a Christmas breakfast spread, bring them to a cookie exchange, or gift them in a cute bakery box for friends. These donuts look so cute next to my Copycat Little Debbie Christmas Tree Cakes, Gingerbread People Cookies, Pecan Pie Cookies and Grinch Cookies. You'll find even more ideas in my roundup of 12 Favorite Christmas Cookies. However you serve these baked donuts, you’ll see why they’re the kind of treat that instantly puts you in the Christmas spirit after that first bite.
Why You'll Love This Recipe
- Festive dessert. Perfect for any special occasion, perfect for Christmas morning or holiday brunch. And it makes 8 so it is enough to share with family and friends!
- No frying. They bake in a donut pan in about 15 minutes and no frying oil (and smell) have to be involved.
- Quick + easy. Whip up the donut batter in one bowl, no mixer required.
- Gluten free. Made with your favorite gluten free flour blend.
- Easy to make dairy free. Use dairy free chocolate milk in the batter. The coconut cream glaze is already dairy free.
- Customizable. add crushed candy cane, red frosting with green sprinkles, or a drizzle of chocolate icing for extra flair.
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Chocolate Peppermint Christmas Donut Ingredients & Tested Substitutions
- Gluten-Free Flour. I use Bob’s Red Mill 1:1 Gluten-Free Baking Flour for a perfect cake-like texture. Any similar blend with xanthan gum works.
- Cocoa Powder. Unsweetened cocoa gives these donuts that deep, chocolate flavor.
- Sugar. You can use white cane sugar or you can use granulated monk fruit sweetener to keep these donuts refined sugar free.
- Almond Oil. Almond oil keeps the crumb tender without being greasy. If you can't find almond oil, melted coconut oil or avocado oil will do the trick.
- Chocolate Milk. Adds moisture and subtle chocolate flavor. I use a low-lactose chocolate milk, but almond or oat milk works too.
- Vanilla Extract. Enhances both the chocolate and peppermint notes. Make sure to choose real vanilla and not imitation.
- Peppermint Extract. The key to that candy cane-inspired holiday flavor. Start with ¼ teaspoon and adjust to taste. A little goes a long way (trust me)!
- Coconut Cream & Powdered Sugar. Whisked together for a smooth, glossy glaze that sets beautifully. Adjust thickness by adding more coconut cream or powdered sugar. You can also use powdered monk fruit instead to keep things refined sugar free.
- Candy Cane Pieces (optional). Adds festive crunch and color!
See the recipe card below for exact amounts.
Christmas Donuts Step by Step Instructions
1. Prep. Preheat the oven to 350°F. Grease a silicone donut pan (or donut tin) and place it on a baking sheet for easy handling.
2. Mix Wet Ingredients. In a large mixing bowl, whisk together eggs, sugar, vanilla, oil, and chocolate milk until smooth.
3. Combine Dry Ingredients. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
4. Fold Together. Use a silicone spatula to gently fold dry ingredients into wet until a smooth donut batter forms. Avoid over-mixing.
5. Fill the Pan. Pour or pipe the batter into the donut pan, filling each cavity about ¾ full.
6. Bake. Bake for 15 minutes, or until a toothpick inserted comes out clean.
7. Cool. Transfer donuts to a cooling rack and let cool completely before glazing.
8. Make the Glaze. In a shallow bowl, whisk powdered sugar, coconut cream, and peppermint extract until smooth.
9. Dip + Decorate. Dip each donut top-side down (donut upside) into glaze, then sprinkle with crushed candy cane or drizzle red icing. Place on a paper towel or rack to set.
Baked Donuts Expert Tips & Tricks
- Pipe the Batter. For perfectly shaped donuts, use a piping bag or zip bag with the corner snipped off.
- Don’t Over-bake. Baked donuts can dry out quickly; remove them as soon as they spring back to touch.
- Add Protein. Swap ¼ cup of the flour for chocolate protein powder to make them a little more satiating.
- Decorate Creatively. Try Grinch green icing, black chocolate Santa belts, or white buttercream details for themed festive Christmas donuts.
Baked Chocolate Peppermint Donuts FAQs
Can I use any kind of gluten free flour?
Any gluten free 1:1 blend should work, as long as it contains xanthan gum. I love using Bob's Red Mill GF flour or King Arthur's 1:1 GF flour best, if you are looking for recommendations.
Can I make these dairy free?
Absolutely! Use dairy free chocolate milk in the batter to make the batter dairy free. The coconut cream glaze is already dairy free so it is such as easy swap.
Can I make them with less sugar?
If you are looking for less refined sugar, I would recommend using granulated monk fruit in the donuts and powdered monk fruit in the glaze.
Do I need a donut pan?
Yes, a silicone donut pan or a metal donut tin gives you that classic donut shape.
Can I add protein powder?
You can swap ¼ cup of the flour for chocolate protein powder. I recommend using Equip beef isolate protein powder. This protein powder doesn't change the texture or flavor at all- I swear by this protein powder!
Can I freeze these donuts?
Yes! Freeze them unglazed with wax paper between the layers. Thaw at room temperature, then glaze before serving. This is actually what I love doing so I can have a baked donut at least once a week during December without having to baking a ton.
How to Store These Chocolate Peppermint Donuts
Store cooled donuts in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze unglazed donuts between layers of wax paper. these will last in the freezer for up to 3 months! Thaw at room temperature and glaze before serving.
If You Liked This Recipe, You Might Also Enjoy
- High Protein Hot Chocolate Cookies
- Copycat Little Debbie Christmas Tree Cakes
- Easy Grinch Protein Truffles
- Hot Chocolate Protein Pudding
- Dark Chocolate Dipped Candied Orange Peels
- or any of my Holiday Favorite Gluten-Free Christmas Cookie Recipes
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Baked Chocolate Peppermint Christmas Donuts
Equipment
Ingredients
For the Chocolate Donuts
- 2 cups gluten free flour sifted
- ½ cup cocoa powder
- ⅔ cup organic cane sugar or granulated monk fruit
- 1 ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 tablespoon neutral oil almond, avocado or melted coconut oil all work
- ¼ cup chocolate milk can sub dairy free chocolate milk
- 2 teaspoons vanilla extract
- 4 large eggs
For the Peppermint Glaze
- ⅔ cup powdered sugar or powdered monk fruit
- ¼ teaspoon peppermint extract adjust to your personal taste
- 4 tablespoons coconut cream
- crushed candy canes for topping
Instructions
- Prep. Preheat the oven to 350°F. Grease a silicone donut pan (or donut tin) and place it on a baking sheet for easy handling.
- Mix Wet Ingredients. In a large mixing bowl, whisk together eggs, sugar, vanilla, oil, and chocolate milk until smooth.
- Combine Dry Ingredients. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
- Fold Together. Use a silicone spatula to gently fold dry ingredients into wet until a smooth donut batter forms. Avoid overmixing.
- Fill the Pan. Pour or pipe the batter into the donut pan, filling each cavity about ¾ full.
- Bake. Bake for 15 minutes, or until a toothpick inserted comes out clean.
- Cool. Transfer donuts to a cooling rack and let cool completely before glazing.
- Make the Glaze. In a shallow bowl, whisk powdered sugar, coconut cream, and peppermint extract until smooth.
- Dip & Decorate. Dip each donut top-side down (donut upside) into glaze, then sprinkle with crushed candy cane or drizzle red icing. Place on a paper towel or rack to set.
Notes
- Pipe the Batter. For perfectly shaped donuts, use a piping bag or zip bag with the corner snipped off.
- Don’t Over-bake. Baked donuts can dry out quickly; remove them as soon as they spring back to touch.
- Add Protein. Swap ¼ cup of the flour for chocolate protein powder to make them a little more satiating.
- Decorate Creatively. Try Grinch green icing, black chocolate Santa belts, or white buttercream details for themed festive Christmas donuts.
- Storage. Store cooled donuts in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze unglazed donuts between layers of wax paper. Thaw at room temperature and glaze before serving.
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