No-Bake Mint Chocolate Cookie Sandwiches, Vegan + Gluten-Free

Baby V ran into the kitchen earlier this week and asked if we could make “strawberry-banana-mango-vanilla-chocolate-mint cookies.” I told her that sounded really delicious (maybe?) but perhaps we should narrow them down a little bit since that’s a ton of ingredients. She agreed, and suggested just chocolate mint cookies…and today’s Vegan + Gluten-Free No-Bake Mint Chocolate Cookies Sandwiches were born!

The recipe was easily made by tweaking an old blog favorite, Raw Vegan Oreos. I love this recipe because it’s made without refined sugar and sweetened with just dates and maple syrup, but it’s so, so delicious and no one would suspect that all the ingredients could also be found in a healthful breakfast.

The original recipe!

 

For today’s minty version, I used peppermint extract to give the cream filling a pop of flavor. I also decided to dip the cookies in a raw chocolate coating for a little extra pizzaz (and to make them someone reminiscent of thin mints). The cookies are great without the coating too, so you can feel free to skip it if you want to cut down on the prep time.

Just remember to soak your cashews a few hours before you get started!

 


5.0 from 1 reviews
No-Bake Mint Chocolate Cookie Sandwiches, Vegan + Gluten-Free
 
Prep time
Total time
 
Author:
Recipe type: dessert
Cuisine: vegan, gluten-free
Serves: about 15 cookies
Ingredients
cookies
  • 1 cup oat flour (simply pulse oats in blender to form powder)
  • 8 medjool dates, pitted and soaked in warm water at least 5 minutes
  • ¼ cup cocoa or cacao powder
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
  • dash of salt
mint cream filling
  • 1 cup raw cashews, soaked at least 4 hours
  • 3 tablespoons maple syrup
  • 2 tablespoons coconut oil
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • dash of salt
  • *optional- ½ teaspoon spirulina powder (for color)
chocolate coating *optional- see above
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons cocoa powder or cacao powder
  • 2 tablespoons maple syrup
Instructions
  1. To prepare the cookies, place all the ingredients in a blender or food processor and blend until mostly smooth (you may need to scrape the sides down a few times).
  2. On a clean surface, roll the mixture out until it's about ¼" thick. Use a circular cookie cutter (I actually used a shot glass) to cut out cookies. Transfer the cookies to a cutting board or flat plate lined with parchment paper and place in freezer to set.
  3. Prepare the filling by draining the cashews and blending them with all the mint cream filling ingredients until smooth.
  4. Remove cookies from freezer. Layer the cream filling between the cookies to create sandwiches.
  5. To prepare the chocolate coating, stir the ingredients together in a small bowl until smooth. Dip each cooking in halfway, then place back on the plate lined with parchment paper.
  6. Place the cookies in the freezer for 15 minutes to set before enjoying. Store in an airtight container in the fridge.

 

 

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