No-Bake Mint Chip Cookies

No-Bake Mint Chip Cookies! Ice cream inspired with a cacao nib flecked mint cookie center and dark chocolate coating. Vegan, paleo, sugar-free option!

It’s summer. So any dessert we eat that isn’t ice cream should at least be inspired by ice cream, right? And if mint chip isn’t the most summery-est of all the ice creams, I don’t know what is.

These No-Bake Mint Chip Cookies are inspired by ice cream, my favorite when frozen like ice cream, really good on top of ice cream, a daily part of my life lately like ice cream…

But not ice cream. Because, you know, variety is important and all.

And while we’re on the topic of branching out, this recipe is also my first and much requested experiment with low-carb and vegan treats. Since I’ve shifted towards more paleo recipes, I’ve received many requests to share low carb and keto recipes since not many of those exist that are vegan too. So here we are.

But there’s a non low-carb (a.k.a. maple syrup sweetened) option as well. And since the base of these cookies is coconut, regardless of which option you choose you won’t need a lot of sweetener since it’s already naturally sweet.

Here’s what we’re no-baking with:

• Shredded coconut. This is like the “flour”.
• Coconut cream. So they’re OIL-FREE, but still harden when you chill them.
• Maple syrup OR stevia. Or any sugar free sweetener you like.
• Spirulina. For that minty color.
• Mint extract. Or peppermint oil if you prefer.
• Salt. 
• Cacao nibs. For the mint CHIP part.
• Melted chocolate. For coating.

And a food processor or blender, although this one works a little better in the food processor.

I used liquid stevia for the sugar-free version, but you could use monk fruit which has less of a bitter aftertaste. Or even monk fruit sweetened maple syrup if you can find that (or order it on Thrive!) I’m no pro at working with stevia, but 12-15 drops was sweet enough for me. Taste and adjust as necessary.

If you are going the low-carb route, you can use stevia sweetened chocolate chips for the coating. Or use unsweetened chocolate if you are used to less sweet treats. I used 100% cacao chips (also from Thrive) for coating the maple syrup batch, and they were delish and sweet enough for me.

If you keep them in the freezer they will be firm and snappy, sorta reminiscent of thin mints. If you keep them in the fridge the filling will be softer, more like a peppermint patty.

I mean clearly both = MEGA YUM.

WATCH HOW TO

No-Bake Mint Chip Cookies

★★★★★ 5 from 1 reviews

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 1 hour (chilling time)
• Total Time: 1 hour 20 minutes
• Yield: 12 cookies
• Category: cookies
• Method: no bake
• Cuisine: american

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Description

No-Bake Mint Chip Cookies! Ice cream inspired with a cacao nib flecked mint cookie center and dark chocolate coating. Vegan, paleo, sugar-free option!

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Ingredients

• 2 cups (140g) unsweetened shredded coconut
• 1/2 cup (100g) coconut cream*
• 2 tbsp (40g) maple syrup (**see notes for sugar-free option)
• 1 tsp mint extract
• 1/2 tsp spirulina (I get mine from Thrive Market)
• 1/4 cup (30g) cacao nibs
• 1 cup (180g) chocolate chips, melted***

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Instructions

1. In a food processor or blender, process the coconut until finely ground (but don’t go to long/high speed or it will turn into coconut butter).
2. Add the coconut cream, sweetener, mint extract, and spirulina. Process to form a sticky dough.
3. Add the cacao nibs, and blend briefly to mix them in.
4. Scoop out a heaping tablespoon of dough and shape into a cookie. Repeat until all the batter is used, you should get about 12 cookies. If it won’t stick together or is too soft to shape, chill for 10 minutes first.
5. Freeze for at least 15 minutes to harden.
6. Dip/coat in melted chocolate. Sprinkle with cacao nibs.
7. Refrigerate or freeze until firm. In the fridge the center will be soft like a peppermint patty, in the freezer it will be firm like a cookie.
8. Enjoy!

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Notes

*Or the solid part from a can of full-fat coconut milk that’s been chilled overnight.

**To make them sugar free, use approximately 12-15 drops liquid stevia or monk fruit or sugar-free sweetener of choice, and increase the coconut cream to 3/4 cup (150g).

***For the sugar-free version, use stevia-sweetened chips or unsweetened chocolate chips.

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Nutrition

• Serving Size: 1 cookie (maple syrup version)
• Calories: 209
• Sugar: 9g
• Fat: 18g
• Saturated Fat: 14g
• Carbohydrates: 17g
• Fiber: 5g
• Protein: 2g

Keywords: vegan, paleo, keto, no bake, summer, easy, chocolate, snack, dessert

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