Thin Mint is hands down my favorite Girl Scout cookie flavor. These no bake thin mint cookies are soft and chewy in the middle and covered in a thin layer of crispy and crunchy dark chocolate. Sweet, minty, and light, they are a perfect sweet treat to keep in the freezer for a quick snack or after dinner dessert.

Do you love thin mint cookies as much as I do? I have been craving them as Girl Scout cookie season approaches! Personally, I love to get a few boxes and put them in the freezer for when my sweet tooth hits.

As much as I love supporting the Girl Scouts, I also have the best copycat thin mint cookie recipe with a unique delicious twist on them that you can make in the “cookie buying off season”.

This no-bake cookie recipe is simple to make and requires minimal ingredients.

The cookie dough base is made with raw cashews and sweetened with Medjool dates. This is the only sweetener I use in this recipe, we keep it easy peasy around here at SKS.

They make the perfect energy bites for snacks for before or after your workouts or as an afternoon pick-me-up quick bite. It is also a unique and delicious dessert that you family and friends will all love.

Ingredients for No Bake Thin Mint Cookies

Raw walnuts are one of my go-to ingredients for no-bake treats. I like to soak them in hot water for a couple of hours. This process helps soften the skin and inside which makes it easier for blending, and also makes it taste smoother and milder.

Medjool dates are one of my favorite ingredients to sweeten treats. They come in dried form, usually with pits. They are sweet and taste caramelly with a soft and chewy texture. The pits can be easily removed for blending. You can also find already pit free Medjool dates at your local grocery store or neighborhood Costco.

Mint extract pairs perfectly with chocolate flavor. Mint chocolate is my favorite flavor! However, mint extract is potent, so you don’t need a lot for this recipe.

Cacao powder has a deep chocolate flavor. You can also use cocoa powder if you prefer a slightly more mild flavor

Dark chocolate chips of your choice. I prefer dark dark chocolate which is more bitter than sweet. But if you are someone who likes your no bake cookies on the sweeter side, you can also use milk chocolate (to keep it dairy-free, I love using Enjoyfood’s Rice Milk chocolate chips).

Coconut oil is used to melt along with chocolate chips. This will make the chocolate smoother and also less likely to crack when they harden. If you do not want the flavor to be affected much by the coconut taste, use extra virgin coconut oil.

How to Make No Bake Thin Mint Cookies

Chill in the fridge for 15 minutes if the dough is too wet or sticky to work with.

Store in the freezer for the perfect minty SNAP!

Just like the boxed thin mint cookies, these no bake version is also best stored in the freezer and can be enjoyed immediately out of the freezer.

The thin layer of chocolate on top are crispy and crunchy while the no bake thin mint cookie dough in the middle are soft and chewy.

The chocolate will just soften in room temperature in a few minutes due to the coconut oil mixed in. So make sure you enjoy them right away once removed from the freezer.

Happy Blending and Don’t forget to tag me in all your remake pictures on Instagram and Pinterest!

Get the recipe:No Bake Thin Mint Cookies {6 Ingredient}

These no bake thin mint cookies are soft and chewy in the middle and covered in a thin layer of crispy and crunchy dark chocolate. Sweet, minty, and light, they are perfect to keep in the freezer for a quick snack!
5 stars (2 reviews)


  • 2 cup raw walnuts
  • 1 cup large medjool dates, pitted **
  • 1/3 cup cacao powder
  • 2 tsp mint extract
  • 3/4 cup chocolate chips
  • 2 – 3 tbsp coconut oil ***
  • 1/2 tsp sea salt, optional for topping


  • Soak walnuts in cold water and a pinch of sea salt overnight (or in warm water for 2 hours). Drain and rinse.
  • Pulse walnuts and pitted Medjool dates in a food process until gooey. Use a butter knife to scrape the wall of the food processor a few times to help with blending.
  • Add cacao powder and mint extract. Pulse again until smooth.
  • Optional: leave “cookie dough” in the fridge for 30 minutes to chill.
  • Use a cookie scoop or hands to roll cookie dough into 12 -14 balls. Press the balls down to a thin disk. Freeze for at least an hour.
  • In a microwave safe bowl, melt chocolate chips and coconut oil for 30 – 45 seconds. Stir half way.
  • Dip the thin mint cookie in the melted chocolate and cover both sides. Gently place chocolate covered cookies on a piece of parchment paper. Sprinkle a little bit of sea salt if desired (optional)
  • Freeze to set for at least half an hour, ENJOY!
Serving: 1g, Calories: 192kcal, Carbohydrates: 19g, Protein: 5g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 9g, Sodium: 391mg, Fiber: 3g, Sugar: 11g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.