No Bake Thin Mint by Mia Rigden

These little guys are very low in sugar (just dates and dark chocolate), high in healthy fats and fiber for the perfect sweet treat. I’m not going to lie, this recipe stumped me at first, but it turned out to be one of my favorites. And yes: I did a taste test with the real deal, and I think they come pretty close.



  1. Add the oats, coconut, almonds, dates, cashew butter, cacao powder, 3-5 drops of the peppermint extract and the pinch of salt to a food processor. Blend for 3-5 minutes, or until it forms a malleable dough.
  2. Use a rolling pin to roll the dough out in between two sheets of parchment paper. Using a small round cookie cutter, cut out cookies and place on a baking sheet lined with parchment paper. Repeat with remaining dough, re-rolling as necessary, until all the dough is used.
  3. Place cookies in the fridge or freezer while you prepare the chocolate. Using a double boiler, melt the chocolate, coconut oil and 2-3 drops of the peppermint extract.
  4. Stir with a spatula until fully melted, then take the bowl off the heat to cool slightly.
  5. Remove the cookies from the fridge or freezer, and use a fork to dip them one by one into the chocolate, tapping off all the excess chocolate before returning to the baking sheet.
  6. Repeat with the remaining cookies and place back in the fridge or freezer to set.
  7. Store in an airtight container in the fridge or freezer.