No-Bake Mint Chip Patties (vegan, paleo, sugar-free option!)

August 9, 2018 · Natalie 31 Comments

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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.

No-Bake Mint Chip Cookies

★★★★★5 from 4 reviews

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

Print Recipe

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!

Ingredients

Scale

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***

Cook ModePrevent your screen from going dark

Instructions

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).
Add the coconut cream, sweetener, mint extract, and spirulina. Process to form a sticky dough.
Add the cacao nibs, and blend briefly to mix them in.
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.
Freeze for at least 15 minutes to harden.
Dip/coat in melted chocolate. Sprinkle with cacao nibs.
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.
Enjoy!

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.

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

[nutrifox id=”45472″]

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Mint Chocolate Chip Cookies (GF + HCLF)
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SunButter Chocolate Chip Cookies
No-Bake Brownies with Fudgy Fat-Free Frosting

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Comments

Renee says
August 9, 2018 at 12:01 pm

Is it possible to make without the spirulina?
Reply
- Natalie says
  August 9, 2018 at 7:45 pm
  
  Of course! Totally optional, its just for color😊
  Reply
The Vegan 8 says
August 10, 2018 at 11:50 am

Oh wow, I’m IN LOVE with those green centers Natalie! Such a beautiful color and I’m still cracking up that we both did no bake today AND mint chocolate, bahaha and a thin mint reference in the post….hilarious, I literally laughed out loud! Hey, great minds think alike, am-I-right?! That open bite inside shot is just perfection, the color and texture just kills me. Totally reminds me of a peppermint patty. I used to absolutely love eating those as a kid and how cool and fresh my mouth would feel after eating one…not something you often get from candy, bahaha. Such an awesome recipe. I definitely need to make a batch to store in my freezer because to me, chocolate and mint are so so so delicious when super cold!
Reply
- Natalie says
  August 10, 2018 at 7:24 pm
  
  Lol I was cracking up at how on the same page we were too😂 Although I send people your way all the time (earlier today to your stunning wedding cake actually😍), I think our audiences overlap quite a bit so I’m not TOO surprised. I mean candy that makes you FEEL like you brushed your teeth is kinda the childhood dream right? Haha! These, your bars, and a batch of your thin mints–we’d be in mint chip heaven! Oh and maybe a pint of ice cream too, duh🙄 Happy weekend, Brandi!
  Reply
Brittany Audra @ Audra's Appetite says
August 14, 2018 at 1:59 pm

Yes these remind of a peppermint patty!! But so much prettier and healthier. Can’t wait to try these! 🙂
Reply
- Natalie says
  August 14, 2018 at 7:48 pm
  
  Yep so similar! But the little cacao nibs make it even better if you ask me😋😋
  Reply
Renee says
August 17, 2018 at 4:55 pm
See Also
Gluten-Free Artisan Bread Master Recipe | Bread in Five

Delicious and so refreshing on a hot summer day! I also melted coconut oil, honey, and cocoa powder using this recipe: http://coconutsandkettlebells.com/homemade-magic-shell/. Good alternative if you don’t have the chocolate.
Thanks, always love your recipes!
★★★★★
Reply
- Natalie says
  August 17, 2018 at 6:14 pm
  
  I’m so happy you liked them!! Yes, I’ve made that recipe with maple syrup before for a chocolate coating–works great🍫🍫 Thanks for the feedback and happy weekend, Renee😊
  Reply
Ivis Suarez says
August 21, 2018 at 2:50 pm

I wanted to make this with coconut oil instead of cream because it’s what I had so I made 1/2 batch as a test… first let me say that these are AMAZING!!!
Now here’s what I did differently:
It turned out I didn’t have 1/4 c coconut oil so I added ghee to make up the difference. I also added a tiny pinch of salt. I used sweetened coconut flakes and left out the nibs. I coated them using 60% Ghirardelli bittersweet chocolate chips. They’re addictive and my son loved them!!(they were for him). Thanks for a great recipe and snack idea!
★★★★★
Reply
- Natalie says
  August 21, 2018 at 6:36 pm
  
  Okay I LOVE the sound of your version! Ghee + coconut oil, I bet they were delish. And heck yes to that pinch of salt🙌 I am so happy you guys liked them, thank you for sharing your tweaks and enjoy the rest!
  Reply
McKenna says
January 18, 2019 at 7:07 pm

IS it possible to make with sweetened shredded coconut instead of unsweetened. As well as, making it with honey instead of maple syrup?
Reply
- Natalie says
  January 19, 2019 at 10:55 am
  
  Honey will be just fine, yes! And you can use sweetened, it will just make the bars MUCH sweeter and possibly quite a bit stickier too so you might need more oats to make up for the added moisture. Good luck!
  Reply
Amura-An says
February 25, 2019 at 6:39 pm

Thank you very much for this recipe. It looked great and very inviting to make a batch your self. Although I am not sure whether I have misread the instructions, where you say 1/2 cup of coconut cream, I measured the coconut cream as it scoops out without melting it , is that right. because its extremely oily !!??? I didn’t have spirulina, so I made it without it so far and put the mixture in the fridge to get some spirulina tomorrow to complete it, thinking maybe adding some more ingredient, will absorb the oil and it will balance it. Can you commend please, does it come out quiet oily ? As I touched to shaoe one, my palms were very very oily. I use both coconut oil & milk and cream so I love it but just not sure whether I measured it too much. Many thanks Amura-An
Reply
- Natalie says
  February 26, 2019 at 2:37 pm
  
  Hmm are you talking about coconut OIL as opposed to coconut CREAM? By cream I mean the thick solid part from a can of full fat coconut milk (like this: https://store.edwardandsons.com/collections/organic-coconut-products/products/native-forest-organic-premium-coconut-cream), very different than coconut oil. That would be a LOT of coconut oil, and yes very oily. I hope that makes sense and clears up the difference!
  Reply
  - Amura-An says
    February 26, 2019 at 3:53 pm
    
    Hello Natalie
    Thank you for your response. Yes I used coconut CREAM not coconut oil.
    I know the difference and I use both for different things
    Reply
    - Natalie says
      February 26, 2019 at 5:24 pm
      
      Hmm coconut cream isn’t typically oily, so i’m not sure then. But yes, the amount written in the recipe is correct!
      Reply
      - Amura-An says
        February 26, 2019 at 5:38 pm
        
        the packet reads ” creamed coconut ” !!? Isn’t it the same thing you think ?
        in my local area , coconut cream generally comes in a thin cartoon like box not a tin like the photo you showed me , however coconut milk comes in those tins.
        Okay in either case , what would you recommend for what I have at the moment ?
        Would it be very sickly to eat it, like that , or I can add more coconut flakes and get some chi seeds and add in to save it ? Would it work ? , any other way to save it , instead f wasting it ?
        I appreciate your suggestions in this case. many thanks
      - Natalie says
        February 27, 2019 at 10:29 am
        
        Oh yes I know what you are talking about, that is equivalent to coconut butter here I do believe and much more oily and different than the canned coconut cream I used. Not exactly sure what to tell you at this point, I’d just try freezing them and seeing what happens!
Jennifer says
March 10, 2019 at 5:35 pm

Hi! These look fab! Would you kindly tell me if they tasted coconutty? Many thanks in advance! xo
Reply
- Natalie says
  March 11, 2019 at 7:43 am
  
  Mint is definitely the predominant flavor, but yes the coconut does still come through😊
  Reply
Suzie says
March 30, 2019 at 8:00 am

Yum, yum, yum 🙂 They look absolutely delicious! What a great idea to use coconut! I love these kinds of sweet treats, they are easy to make, but they are so so good. 🙂
Thank you for the amazing recipe!
Reply
- Natalie says
  March 31, 2019 at 2:35 pm
  
  Easy no bake recipes are my favorite too!! Especially as it warms up🤗 Hope you love them, Suzie!
  Reply
Sanjib Kumar Das says
June 7, 2019 at 12:41 pm

I was going to make chocolate chip peppermint bark cookies, but these look pretty darn sexy. Will let you know how it turns out!
★★★★★
Reply
Website Design Company in Kolkata says
June 7, 2019 at 12:42 pm

These look yummy! I love mint and chocolate. The other day I found some really great guittard mint chips and I thought they might taste really awesome in Dorie Greenspan’s World Peace Cookies. Kind of a twist on an already perfect thing…I’m going to make them this weekend.
★★★★★
Reply
- Natalie says
  June 7, 2019 at 2:06 pm
  
  I’ve never heard of those, but anything mint + chocolate + cookie and I’m into it😋😋 Let me know how it goes! Happy friday😊
  Reply
Heather says
August 27, 2021 at 12:48 am

Hi! I have a lot of fresh mint in my garden – do you think I could blend that in instead of the peppermint extract and still get enough mint flavor?
Reply
- Natalie says
  August 27, 2021 at 7:48 am
  
  Yes I do!! It will have a slightly more “plant” flavor and less of a candy cane peppermint vibe, but I think it would be delish😋
  Reply
  - Heather says
    August 27, 2021 at 9:55 am
    
    Thank you! 🙂
    Reply