No Bake Thin Mint Cookies

This no bake thin mint cookies recipe is a healthy, homemade twist on the classic Girl Scout favorite with all the chocolatey mint flavor you love, but made with just a few clean, wholesome ingredients. If you’re looking for a quick and easy way to enjoy thin mints without the baking, the sugar rush, or processed ingredients, this recipe is exactly what you need.

These no bake thin mint cookies are sweetened naturally with dates, powered by raw walnuts, and dipped in melted chocolate. They’re the perfect balance of indulgent and wholesome. If you love easy no-bake snacks, check out my no bake breakfast protein cookies and chocolate peanut butter no bake cookies.

In This Post

Why You’ll Love This No Bake Thin Mint Cookies Recipe

No oven required. Perfect for summer days or anytime you want a no-fuss dessert.
Wholesome ingredients. Made with dates, nuts, cacao powder, and no refined sugars.
Tastes just like the classic. That nostalgic thin mint flavor, but made healthier.
Freezer-friendly. Make a batch, freeze, and enjoy anytime the craving hits.
Vegan and gluten-free. Naturally suited for a variety of dietary needs.

table talk

With Liliya!

These are one of those treats that make people say, “Wait, there’s no flour or sugar in these?!” Every time I bring them to a gathering, they disappear fast. My favorite part is how easy they are to prep ahead for busy weeks. I keep a batch in the freezer and sneak one anytime I need a pick-me-up.

Liliya

Ingredients Needed For No Bake Thin Mint Cookies

Raw Walnuts. These are the base of our cookie dough. They provide a buttery richness and work beautifully once blended. Soaking helps make them easier to digest and improves texture.
Medjool Dates. Sweet, sticky, and perfect for binding everything together. Make sure they’re soft and pitted. If yours are a little dry, soak them in warm water for 10 minutes.
Cacao Powder. Adds deep, dark chocolate flavor. You can use regular unsweetened cocoa powder, too, but raw cacao gives it that intense, almost brownie-like richness.
Mint Extract. This is what gives that signature thin mint punch. Make sure to use mint extract, not peppermint extract, unless you love a sharper minty finish.
Chocolate Chips. For that dreamy outer coating. I like semi-sweet or dark chocolate chips, and dairy-free if needed.
Coconut Oil. Helps melt the chocolate chips smoothly and gives that snappy finish once chilled.
Sea Salt (Optional). Just a sprinkle on top adds a lovely contrast to the sweetness and brings out the chocolate even more.

How I Make No Bake Thin Mint Cookies

(This is a quick overview of how I make no bake thin mint cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

Soak the walnuts. I either soak them in cold water overnight with a pinch of sea salt, or use warm water for 2 hours if I’m short on time. Drain and rinse them well.
Pulse the base. Add the soaked walnuts and Medjool dates to a food processor. Blend until the mixture is sticky and gooey, scraping down the sides as needed.
Add flavor. Mix in the cacao powder and mint extract. Pulse again until smooth and evenly combined.
Chill the dough. Optional, but popping it in the fridge for 30 minutes makes shaping much easier.
Shape the cookies. Use a cookie scoop or your hands to roll the dough into 12 to 14 balls. Flatten each one into a thin disk.
Freeze to set. Place them on a lined tray and freeze for at least one hour.
Melt the chocolate. Combine chocolate chips and coconut oil in a microwave-safe bowl. Heat for 30 to 45 seconds, stirring halfway through until smooth.
Dip the cookies. Coat each cookie in the melted chocolate and place back on parchment. Sprinkle sea salt if using.
Final freeze. Pop them back in the freezer for 30 minutes or until the chocolate is set. Then enjoy!

Expert Tips for No Bake Thin Mint Cookies

Use soft, fresh Medjool dates for best results.

Make sure the walnuts are well-drained after soaking to avoid a soggy dough.

Blend long enough for a smooth, sticky consistency that easily holds its shape.

Chill the dough before shaping if it feels too soft or sticky.

Freeze the cookie bases fully before dipping to keep them from falling apart in the chocolate.

Use parchment paper or a silicone mat to avoid mess when dipping.

Store cookies in layers with parchment between to prevent sticking.

How to Pack These for Work or School

These cookies make an amazing grab-and-go treat. Here’s how I pack them:

Wrap individually. Use parchment paper or small reusable snack bags to wrap each cookie so they don’t stick together.
Keep cool. If you’re bringing them somewhere warm, tuck an ice pack in your lunchbox to keep the chocolate firm.
Mid-day pick-me-up. They’re perfect for a lunchbox dessert or an afternoon energy boost without the sugar crash.
Meal prep friendly. Pack them on Sunday and keep them in the fridge or freezer all week long.

No Bake Thin Mint Cookies Recipe Variations and Substitutions

Nut-Free Base. You can swap the walnuts for sunflower seeds or pumpkin seeds for a nut-free option. The flavor will be slightly different but still delicious.
Peppermint Instead of Mint. If you only have peppermint extract, use a little less (start with 1 teaspoon) and taste as you go. It has a stronger, sharper flavor.
Different Nuts. Pecans, almonds, or cashews also work beautifully in place of walnuts. Each brings its own flavor and texture.
Add Protein. Blend in a scoop of unflavored or chocolate plant-based protein powder for a protein-boosted cookie.
Boost the Crunch. Stir in cacao nibs or chopped nuts before shaping the cookies for texture.
Change the Chocolate. Use white chocolate, dark chocolate, or even a sugar-free chocolate alternative for coating.
Extra Sweetness. If your dates are not very sweet, you can add a spoonful of maple syrup or a drizzle of honey (if not vegan).
Fold-ins. Fold in chopped walnuts, pecans, hazelnuts, dried fruit, shredded coconut, or white chocolate chips before shaping the cookies.

Storing / Freezing No Bake Thin Mint Cookies

Store in an airtight container in the fridge for up to 1 week. For longer storage, keep them in the freezer for up to 2 months. Let them thaw for a few minutes at room temperature before enjoying.

How to Reheat No Bake Thin Mint Cookies

These cookies are best enjoyed cold or straight from the freezer, so there’s no need to reheat. If you do want a softer texture, let them sit at room temperature for 10 to 15 minutes.

Are No Bake Thin Mint Cookies Healthier Than Girl Scout Thin Mints?

Absolutely. These are naturally sweetened with dates, use heart-healthy nuts as a base, and skip the preservatives and refined sugars found in traditional packaged cookies. Plus, they’re vegan, gluten-free, and rich in healthy fats and fiber.

Best Brands of Chocolate Chips for Melting

Enjoy Life. Great for allergy-friendly, dairy-free chocolate.
Guittard. Their baking chips melt beautifully and have a rich cocoa flavor.
Lily’s. A great stevia-sweetened option if you’re looking to cut sugar.
Ghirardelli. Their semi-sweet chips are classic and melt into the smoothest coating.

Can You Make These Without a Food Processor?

Yes, though it’s trickier. A high-powered blender can work if you stop often to scrape the sides. You could also use pre-ground walnut meal and mash the dates by hand or with a fork, though the texture won’t be as smooth.

How to Make a Larger Batch for Meal Prep or Gifting

Double or triple the recipe easily! After shaping and dipping, freeze the cookies flat on a tray, then transfer to a freezer bag or airtight container. For gifting, wrap cookies in parchment or wax paper, place in a cute tin or box, and keep chilled until ready to deliver.

FAQs About No Bake Thin Mint Cookies

Can I use almonds instead of walnuts?

Yes, almonds work well, but create a firmer dough and a slightly different flavor. Cashews and pecans are also great alternatives.

Can I make these nut-free?

Yes, use sunflower seeds or pumpkin seeds instead of walnuts. The taste will be different, but they still turn out deliciously chewy and chocolatey.

What if I don’t have mint extract?

Peppermint extract is a fine substitute. Just start with a small amount and taste-test before adding more, since it has a stronger flavor profile.

Do I need a food processor?

A high-speed blender can work in a pinch, but a food processor is ideal. The mixture is thick and sticky, so you’ll want something that can handle dense blending.

More No-Bake Goodies To Try

Chocolate Peanut Butter No Bake Cookies

No Bake Breakfast Protein Cookies

Easy No Bake Peanut Butter Cookies

No Bake Snickerdoodle Energy Balls

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