‘Tis the season to spread a little mint chocolate chip cheer! Coated in dark chocolate, these green-tinted, no bake cookies will be an instant standout at your next cookie exchange. They’re gluten-free, too!
2 hr 25 min
2 cups sweetened coconut flakes (75 g)
½ cup coconut cream (120 mL)
1 tablespoon maple syrup
1 teaspoon mint extract
2 drops green food coloring
¼ cup mini chocolate chips (45 g), plus more for topping
1 cup dark chocolate chip (175 g)
2 tablespoons coconut oil
How to Make It
Line a baking sheet with parchment paper.
Add the coconut flakes, coconut cream, maple syrup, mint extract, and green food coloring to a food processor and pulse until a sticky paste forms.
Transfer the coconut mixture to a large bowl and fold in the mini chocolate chips.
Scoop the mixture in 2-tablespoon portions onto the prepared baking sheet. Flatten with your fingers into discs. Freeze for 1–2 hours, until solid.
In a medium bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals until melted.
Remove the cookies from the freezer. Coat in the melted chocolate until fully covered. 7. Using 2 forks, remove the cookies from the chocolate, letting any excess drip off, and return to the baking sheet. Sprinkle the tops with more mini chocolate chips.
Transfer the cookies to the refrigerator to set for 2 hours.