Vegan peppermint patties8/8/2023 If you keep them in the freezer they will be firm and snappy, sorta reminiscent of thin mints. I used 100% cacao chips (also from Thrive) for coating the maple syrup batch, and they were delish and sweet enough for me. Or use unsweetened chocolate if you are used to less sweet treats. If you are going the low-carb route, you can use stevia sweetened chocolate chips for the coating. Or even monk fruit sweetened maple syrup if you can find that (or order it on Thrive!) I’m no pro at working with stevia, but 12-15 drops was sweet enough for me. I used liquid stevia for the sugar-free version, but you could use monk fruit which has less of a bitter aftertaste. Or peppermint oil if you prefer.Īnd a food processor or blender, although this one works a little better in the food processor. So they’re OIL-FREE, but still harden when you chill them. And since the base of these cookies is coconut, regardless of which option you choose you won’t need a lot of sweetener since it’s already naturally sweet. So here we are.īut there’s a non low-carb (a.k.a. Since I’ve shifted towards more paleo recipes, I’ve received many requests to share low carb and keto recipes since not many of those exist that are vegan too. Because, you know, variety is important and all.Īnd while we’re on the topic of branching out, this recipe is also my first and much requested experiment with low-carb and vegan treats. These No-Bake Mint Chip Cookies are inspired by ice cream, my favorite when frozen like ice cream, really good on top of ice cream, a daily part of my life lately like ice cream…īut not ice cream. So any dessert we eat that isn’t ice cream should at least be inspired by ice cream, right? And if mint chip isn’t the most summery-est of all the ice creams, I don’t know what is. No-Bake Mint Chip Cookies! Ice cream inspired with a cacao nib flecked mint cookie center and dark chocolate coating.
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