No-Bake Mint Chip Cookies

There is something utterly delightful about these No-Bake Mint Chip Cookies that feels like a little celebration in every bite. Imagine the cool freshness of mint combined with the crunchy texture of cacao nibs, all wrapped in a creamy coconut-based center and coated in luscious dark chocolate—yet there’s no oven required! Whether you’re after a quick sweet fix or a fancy treat that’s surprisingly healthy and allergen-friendly, this recipe is a little treasure to keep on hand.

Ingredients You’ll Need

These ingredients might seem simple but each one plays an essential role in creating that perfect balance of texture, flavor, and visual appeal in your No-Bake Mint Chip Cookies. From the creamy coconut powder to the refreshing mint extract and crunchy cacao nibs, every element brings something special to the table.

• 2 cups unsweetened shredded coconut: This forms the dry base and adds rich coconut flavor and chewy texture.
• 1/2 cup coconut cream: The natural fat from coconut used for creaminess and binding the dough together.
• 2 tablespoons maple syrup: A natural sweetener that balances the minty sharpness with subtle sweetness (see notes for sugar-free alternatives).
• 1 teaspoon mint extract: The star of the show giving that unmistakable refreshing mint flavor.
• 1/2 teaspoon spirulina powder: Adds a lovely green tint and a boost of nutrients without overpowering the flavor.
• 1/4 cup cacao nibs: These lend a satisfying crunch and a hint of deep chocolate bitterness.
• 1 cup chocolate chips: Melted for coating the cookies, bringing that smooth, glossy finish and rich chocolate taste.

How to Make No-Bake Mint Chip Cookies

Step 1: Grind the Coconut

First things first, toss your unsweetened shredded coconut into a food processor or blender. Pulse it gently, grinding until the coconut is finely ground but watch out—go too long or too fast and you’ll end up with coconut butter instead of the right texture. This step is key because the coconut base gives the cookie its chewy yet crumbly character.

Step 2: Combine Wet Ingredients and Form Dough

Next, add the creamy elements to your ground coconut: coconut cream, maple syrup, mint extract, and spirulina powder. Give everything a good spin in the processor until it transforms into a sticky dough that can hold together. This part ensures the cookies remain moist and flavorful without needing any baking.

Step 3: Fold in the Cacao Nibs

Sprinkle in those crunchy cacao nibs and pulse briefly. This gentle mix evenly distributes the delightful flecks of chocolate crunch throughout your dough, adding texture and bursts of flavor that make every bite exciting. It also enhances that classic mint chip cookie look, setting this no-bake version apart.

Step 4: Shape Your Cookies

Using a tablespoon, scoop out heaping portions of your dough and shape them into round cookies with your hands. If the mixture feels too soft or sticky, don’t worry—just refrigerate for 10 minutes to firm them up, making shaping much easier. You should end up with about a dozen perfectly-sized cookies ready to chill.

Step 5: Chill and Harden

Pop your shaped cookies into the freezer and let them chill for at least 15 minutes. This chilling step firms up the coconut center so it holds its shape nicely for the next delicious step: coating.

Step 6: Dip in Melted Chocolate

Now for the pièce de résistance: dip each chilled cookie into the melted chocolate chips, making sure to cover them thoroughly. Return the dipped cookies to your tray, optionally sprinkle extra cacao nibs on top for that extra crunch and visual charm, then refrigerate or freeze them until the chocolate sets.

How to Serve No-Bake Mint Chip Cookies

Garnishes

Enhance your serving presentation with a sprinkle of extra cacao nibs or a dusting of finely chopped fresh mint leaves. A small drizzle of melted chocolate over the top can add a professional touch and make these cookies look stunning on any dessert platter.

Side Dishes

Pair these No-Bake Mint Chip Cookies with a scoop of vegan vanilla ice cream or a chilled glass of coconut milk for an irresistible combo. Their cool minty flavor makes them ideal companions for coffee, tea, or even a refreshing cucumber-mint infused water.

Creative Ways to Present

For a fun twist, try layering these cookies in a parfait glass with coconut yogurt and fresh berries. Or create a cookie platter by arranging them alongside assorted nuts and dried fruits, making a festive and colorful snack tray perfect for parties.

Make Ahead and Storage

Storing Leftovers

Store your No-Bake Mint Chip Cookies in an airtight container in the refrigerator to keep the centers soft yet firm. They’ll stay fresh and delicious for up to one week, making them a perfect make-ahead treat for busy days.

Freezing

If you want to keep these delightful cookies longer, freeze them in a sealed container for up to three months. Just thaw in the fridge for 15-20 minutes before serving to enjoy the perfect minty, chocolatey texture again.

Reheating

Since these are no-bake, reheating is unnecessary. However, if you prefer a slightly softer center, let them sit at room temperature for 10-15 minutes before indulging. Avoid microwaving as it may melt the chocolate coating unevenly.

FAQs

Can I use regular cream instead of coconut cream?

While regular cream could change the texture and flavor, sticking to coconut cream keeps the cookies vegan and adds that signature tropical richness essential to this recipe. Using coconut cream also helps bind the ingredients naturally without dairy.

Are these cookies suitable for people with sugar restrictions?

Absolutely! The recipe includes a note for a sugar-free option using alternative sweeteners like monk fruit or allulose to replace maple syrup. This flexibility makes these cookies a great choice for various dietary needs.

What if I don’t have spirulina powder? Can I skip it?

You can omit the spirulina powder if you don’t have it on hand. It mainly adds a natural green hue and a health boost, but won’t drastically affect the overall taste of the cookies.

Can I make these cookies gluten-free?

Yes! These No-Bake Mint Chip Cookies are naturally gluten-free since their base is shredded coconut and there are no grains involved. Just ensure any extras like chocolate chips are certified gluten-free for safety.

How do I melt chocolate chips properly for coating?

The easiest way is to melt chocolate chips gently over a double boiler or in short bursts in the microwave, stirring often for smooth consistency. Be careful not to overheat, as chocolate can seize and become grainy.

Final Thoughts

These No-Bake Mint Chip Cookies have quickly become a treasured favorite of mine—so fresh, festive, and fun to make! They combine the best of cool mint and rich chocolate in a way that feels indulgent yet wholesome. Give this recipe a try, share it with friends, and enjoy the happy smiles that follow each joyful bite!

No-Bake Mint Chip Cookies

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Delight in these No-Bake Mint Chip Cookies, inspired by mint chip ice cream with a chewy cacao nib flecked coconut center coated in rich dark chocolate. Perfectly vegan, paleo, and offering a sugar-free option, these cookies come together quickly without any baking, making them an ideal cool treat.

• Author: Mari
• Prep Time: 20 minutes
• Cook Time: 0 minutes (plus 1 hour chilling/freezing time)
• Total Time: 1 hour 20 minutes
• Yield: 12 cookies 1x
• Category: Cookies
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

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Cookie Dough

• 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

Chocolate Coating

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

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Instructions

1. Grind Coconut: In a food processor or blender, pulse the shredded coconut until it is finely ground but be careful not to over-process, or it will turn into coconut butter.
2. Form Dough: Add coconut cream, maple syrup, mint extract, and spirulina to the processed coconut. Process again until all ingredients combine into a sticky dough.
3. Add Cacao Nibs: Stir in cacao nibs by blending briefly, just to mix them evenly into the dough without breaking them up.
4. Shape Cookies: Scoop a heaping tablespoon of dough and shape it into a round cookie. Repeat until all dough is shaped, yielding about 12 cookies. If dough is too soft to shape well, chill in the fridge for 10 minutes.
5. Freeze to Harden: Place shaped cookies on a tray and freeze for at least 15 minutes to firm up.
6. Coat with Chocolate: Dip each frozen cookie into melted chocolate, ensuring an even coating. Sprinkle additional cacao nibs on top while the chocolate is still wet.
7. Chill to Set: Refrigerate or freeze the coated cookies until the chocolate is firm. Refrigerated cookies will have a soft peppermint patty-like center, while frozen cookies will be firmer like traditional cookies.
8. Serve and Enjoy: Remove from fridge or freezer and enjoy immediately for a refreshing no-bake treat.

Notes

• For coconut cream, use the solidified cream from chilled full-fat coconut milk as a substitute.
• Maple syrup can be replaced with a sugar-free liquid sweetener for a sugar-free version.
• Be careful not to over-process coconut to avoid turning it into coconut butter.
• Storing in the refrigerator will yield a softer center, while freezing makes the cookies firmer and crunchier.
• Use high-quality dark chocolate chips for a rich coating.