Introduction

These no-bake mint chip cookies are a refreshing twist on a classic treat, combining cool mint flavor with crunchy cacao nibs and rich chocolate. Easy to make and perfect for a quick sweet fix without heating up the kitchen.

A close-up view of a sliced chocolate-covered candy shows two layers: the outer layer is a smooth, dark brown chocolate shell with a slightly glossy texture and small chocolate bits on top, while the inside layer is a thick, crumbly, light blue-green filling with a grainy texture and small dark specks scattered throughout. The candy piece rests directly on a white marbled surface with soft natural lighting highlighting the details of the layers. photo taken with an iphone --ar 4:5 --v 7

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
1/4 cup (30g) cacao nibs
1 cup (180g) chocolate chips, melted

Instructions

Step 1: In a food processor or blender, process the shredded coconut until it is finely ground but not turned into coconut butter. Use short pulses and avoid running on high speed for too long.
Step 2: Add the coconut cream, maple syrup, mint extract, and spirulina to the ground coconut. Process again until a sticky dough forms.
Step 3: Add the cacao nibs to the mixture and blend briefly just to distribute them evenly without breaking their texture.
Step 4: Scoop out a heaping tablespoon of dough and shape it into a cookie. Repeat with the remaining dough to make about 12 cookies. If the dough is too soft or crumbly, chill it for 10 minutes before shaping.
Step 5: Place the shaped cookies in the freezer and freeze for at least 15 minutes to firm up.
Step 6: Dip or coat each cookie in the melted chocolate and sprinkle extra cacao nibs on top while the chocolate is still wet.
Step 7: Refrigerate or freeze the coated cookies until the chocolate is firm. In the fridge, they will have a soft center like a peppermint patty; in the freezer, they will be firmer like a traditional cookie.
Step 8: Enjoy your refreshing no-bake mint chip cookies!

Tips & Variations

To make these cookies sugar-free, substitute maple syrup with a sugar-free sweetener like erythritol or monk fruit syrup.
If you don’t have spirulina, you can omit it or use a small amount of matcha powder for a different green tint and flavor.
Use high-quality mint extract for the best refreshing flavor.
For a nutty twist, add finely chopped nuts or seeds to the dough before shaping.

Storage

Store these cookies in an airtight container in the refrigerator for up to one week or freeze them for up to one month. When refrigerated, the center remains soft and chewy, while freezing firms them up. Allow frozen cookies to thaw slightly at room temperature before enjoying.

How to Serve

The image shows a stack of four round chocolate-covered treats on a white marbled surface, with the top one cut in half revealing a light green, crumbly mint filling inside. The chocolates have a smooth, glossy dark brown outer layer with small crunchy bits sprinkled on top of the cut one. Next to the stack, there is another half-cut chocolate showing the same mint filling, and more chocolates are scattered blurred in the background. The lighting is soft, highlighting the shiny chocolate coating and the textured interior of the mint filling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of coconut cream?

Coconut cream is recommended for its thickness and flavor, but you can try using heavy cream. Keep in mind it may change the texture and taste slightly.

How do I melt chocolate chips properly for coating?

To melt chocolate chips, use a double boiler or microwave in short bursts (20-30 seconds), stirring between each until smooth. Avoid overheating to prevent the chocolate from seizing.