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No-Bake Mint Chip Cookies

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4.3 from 68 reviews

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.

Ingredients

Scale

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

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.

Find it online: https://yumfoodusa.com/no-bake-mint-chip-cookies/