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Irresistible No-Bake Mint Chocolate Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 90 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 1 hour (including chilling and freezing time)
  • Total Time: 1 hour 20 minutes
  • Yield: 12 cookies 1x
  • Category: Cookies
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Description

Delight in these Irresistible No-Bake Mint Chocolate Cookies, inspired by classic mint chip ice cream. Featuring a rich, cacao nib flecked mint cookie center coated in silky dark chocolate, this recipe is vegan, paleo, and offers a sugar-free option for a healthier treat.

Ingredients

Scale

Cookie Base

  • 2 cups (140g) unsweetened shredded coconut
  • 1/2 cup (100g) coconut cream* (or solid part from a can of full-fat coconut milk chilled overnight)
  • 2 tbsp (40g) maple syrup (see notes for sugar-free option)
  • 1 tsp mint extract
  • 1/2 tsp spirulina powder
  • 1/4 cup (30g) cacao nibs

Coating

  • 1 cup (180g) chocolate chips, melted
  • Extra cacao nibs for sprinkling

Instructions

  1. Process Coconut: In a food processor or blender, pulse the shredded coconut until finely ground, being careful not to over-process to avoid turning it into coconut butter.
  2. Make Dough: Add coconut cream, maple syrup, mint extract, and spirulina to the ground coconut. Process until a sticky dough forms.
  3. Add Cacao Nibs: Blend in cacao nibs briefly just to mix them evenly without pulverizing.
  4. Shape Cookies: Scoop a heaping tablespoon of dough and shape into cookies. If dough is too soft or doesn’t hold, chill for 10 minutes and try again. You should get about 12 cookies.
  5. Freeze Cookies: Place shaped cookies in the freezer for at least 15 minutes to harden.
  6. Coat Cookies: Dip each frozen cookie into melted chocolate coating evenly. Immediately sprinkle extra cacao nibs on top before chocolate sets.
  7. Set and Store: Refrigerate or freeze the coated cookies until firm. Refrigerated cookies have a soft, peppermint patty-like center; frozen ones are firmer like traditional cookies.
  8. Serve and Enjoy: Serve chilled or frozen according to your texture preference and enjoy this refreshing no-bake treat!

Notes

  • *Coconut cream can be replaced with the solid part of a can of full-fat coconut milk that’s been chilled overnight.
  • For a sugar-free version, substitute maple syrup with a sugar-free liquid sweetener like monk fruit or erythritol syrup.
  • Do not over-process the coconut to avoid turning it into butter, which alters the cookie texture.
  • Chilling the dough makes shaping easier if it is too sticky or soft.
  • Storing cookies in fridge yields a softer center; freezing creates a firmer bite.

Find it online: https://recipes.mbeams.com/irresistible-no-bake-mint-chocolate-cookies/