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No-Bake Thin Mint Cookies

These delectable no-bake cookies combine rich chocolate and refreshing mint, creating an irresistible treat that is easy to make and perfect for any occasion.
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Prep Time 30 minutes
Total Time 1 hour
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup raw walnuts Soak walnuts overnight or in warm water for two hours.
  • 10 large medjool dates Pitted dates act as a natural sweetener.
  • 1/2 cup cacao powder Provides a rich chocolate flavor.
  • 1 teaspoon mint extract Infuses cookies with mint flavor.
Coating
  • 1 cup chocolate chips Choose dairy-free for vegan option.
  • 1 tablespoon coconut oil Helps create a smooth chocolate coating.
  • 1 pinch sea salt Enhances flavors.

Method
 

Preparation
  1. Soak the walnuts in cold water with a pinch of sea salt overnight or in warm water for two hours.
  2. Drain and rinse the walnuts thoroughly to eliminate any salt.
  3. In a food processor, pulse the walnuts and pitted medjool dates until the mixture becomes gooey.
  4. Scrape the sides of the processor to ensure even blending.
  5. Add cacao powder and mint extract to the mixture, pulsing until smooth.
  6. If desired, chill the cookie dough in the fridge for about 30 minutes.
Forming Cookies
  1. Roll the mixture into 12 to 14 balls using a cookie scoop or your hands.
  2. Flatten each ball to form a thin disk shape.
  3. Place the disks in the freezer and chill for at least one hour.
Chocolate Coating
  1. In a microwave-safe bowl, melt chocolate chips and coconut oil for 30 to 45 seconds, stirring halfway through.
  2. Dip each frozen cookie disk into the melted chocolate, ensuring both sides are covered.
  3. Set the dipped cookies on a sheet of parchment paper.
  4. Lightly sprinkle sea salt atop the cookies for an extra flavor burst.
  5. Return cookies to the freezer for at least half an hour to set the chocolate.

Notes

Store any leftovers in an airtight container in the fridge for up to a week. For longer storage, freeze cookies for up to three months.