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No-Bake Mint Chip Cookies

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


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!




  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!


*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.


  • 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