Mint Chocolate Chip Cookies

Perfectly soft & chewy mint chocolate chip cookies! Filled with coconut oil, peppermint and chocolate chunks, they’re easy to make and no mixer required. Make them for the holidays, St. Patrick’s Day or any day of the week! Dairy free.

A large plate of Mint Chocolate Chip Cookies with a white and grey napkin in the background.

Looking for a dessert recipe that will knock your socks off? Allow me to offer up these soft and chewy mint chocolate chip cookies!

Filled with just the right amount of mint, plenty of melty chocolate chunks and a sprinkle of sea salt to round it all out, I’d advise you to proceed with caution. Because yes, these babies are highly addicting.

To the point where you’re fairly likely to deem it necessary to have a freezer stash ready for cookie emergencies. {Not that I have any experience with this matter. Ahem. Maybe.}

But. I’m getting ahead of myself. Let’s back it up a bit and talk about the batter. Which is crazy easy to pull together AND smells like mint chocolate chip ice cream. You guys, it is SO DREAMY.

And yet another reason that I love to make these cookies – i.e. it’s worth it just to get to sniff the cookie dough.

And with two friends who have told me that these are the best cookies ever, I’d say the time to make them is now.

I’ve been working on them since before Christmas and have been itching to share. So forget about waiting for next holiday season because these also totally work for St. Patrick’s Day (umm, even though they’re not green). Or really any day whatsoever.

Mint cookie dough in a large glass bowl with a red spatula. Cookie dough balls on a piece of parchment paper.

How To Make Mint Chocolate Chip Cookies

Today’s recipe features a super simple cookie dough – no fancy equipment required!

We whisk together all the dry ingredients in one bowl and then all the wet ingredients in another. The two get stirred together before some chocolate chunks are folded in.

Next, we stick the dough in the refrigerator to chill for about one hour so that it gets nice and firm.

And let me be clear – this step is SUPER important for these cookies! If you skip the chill time, the dough will spread like crazy in the oven … which is something we definitely do not want. So, chill your dough. Capeesh?

Finally, we scoop the chilled dough into balls, drop on a parchment-lined cookie sheet and then bake away to chewy, gooey perfection.

Tips & Tricks

  1. First things first. Let’s discuss measuring our your flours. Fluff the flours in their containers or bags, then scoop into your measuring cup with a spoon and level off. Don’t dunk the cup straight into the flour bags as you’ll likely use too much.
  2. Once chilled, the cookie dough will be slightly hard and a tad bit crumbly when you go to scoop it into balls. This is okay and expected! Scoop the dough as best you can and then sort of work / roll the dough into balls with your hands as needed (it comes together easily with the heat from your hands).
  3. Be sure to use dairy free chocolate chunks if needed for your diet. I personally use Enjoy Life’s Mega Chunks chocolate in this recipe (<— not sponsored, just what I love and recommend).

A white plate piled with Mint Chocolate Chip Cookies with a grey napkin and chocolate chunks in the background.

A chewy Mint Chocolate Chip Cookie on a small plate with coffee and more cookies in the background.

Let’s Talk Substitutions

  1. Lightly packed brown sugar can be used in place of the coconut sugar.
  2. Melted and slightly cooled butter can be used in place of the coconut oil if you don’t need to keep these dairy free. I’ve had readers use both of these substitutions with this base cookie dough recipe and they’ve had great results. 
  3. Now, I personally use unrefined virgin coconut oil in these cookies and don’t think you can taste any coconut in the final product (especially because of the peppermint flavoring). But, if this is something you’re concerned about, you can use refined coconut oil, which is much more neutral in taste.
  4. And finally, at this time, I don’t have any recommendations for a good substitute for the egg. I tried several egg-free / vegan versions and felt they were all too far off from the original in terms of texture and taste. You can absolutely play around yourself, but I can’t guarantee it will work.

Make Ahead & Storage Options

Freezer: You can freeze this cookie dough to bake off at a later time. Scoop the dough balls and place on a parchment lined baking sheet (they can be close together), then transfer to your freezer. Once hard, add the balls to a freezer safe bag or container, then keep in your freezer until ready to enjoy.

When you go to bake, you may need to add about 1 to 2 minutes to the cook time – but keep an eye on them the first time you do this (as you may not need to add any time at all).

Counter: As far as storage – once baked, let the cookies cool completely then transfer to an airtight container. They’ll keep like this for about four days at room temperature.

A Mint Chocolate Chip Cookie with a bite taken out of it and a plate of cookies in the background.

Additional Coconut Oil Cookies You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Chewy mint chocolate chip cookies! Perfectly soft, easy to make and no mixer required! Filled with coconut oil, peppermint and chocolate chunks! And dairy free! Make them for the holidays, St. Patrick’s Day or any day of the week!

Mint Chocolate Chip Cookies

Yield: about 20 cookies
Prep Time: 15 minutes
Additional Time: 45 minutes
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes

Perfectly soft & chewy mint chocolate chip cookies! Filled with coconut oil, peppermint and chocolate chunks, they’re easy to make and no mixer required. Make them for the holidays, St. Patrick’s Day or any day of the week! Dairy free.


  • ¾ cup all-purpose flour
  • ½ cup plus 1 tablespoon white whole wheat flour  
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup pure cane sugar
  • ¼ cup coconut sugar
  • ½ cup melted coconut oil, cooled slightly
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ teaspoon peppermint extract
  • 1 ¼ cups chocolate chunks*        
  • flaky sea salt, for sprinkling


  1. In a medium bowl, whisk together both kinds of flour, the baking soda and salt. In a large bowl, whisk together the cane sugar, coconut sugar, coconut oil, egg, vanilla extract and peppermint extract for about 30 seconds.
  2. Slowly add in the flour mixture in two batches and mix until just incorporated (this will take a little bit of arm power!). Fold in the chocolate chunks.
  3. Transfer the bowl to the refrigerator and chill for 45 minutes.
  4. Meanwhile, preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
  5. Scoop about 1 ½ to 2 tablespoons of the chilled dough (I use my large cookie scoop) and drop on the prepared baking sheet about 2 to 3 inches apart. Sprinkle the tops lightly with some flaky sea salt.
  6. Bake for about 9 to 11 minutes, until lightly browned and the edges are just set (don’t over bake these!).
  7. Let the cookies cool on the baking sheet for about 5 minutes, then remove to a wire rack to cool completely.


*Be sure to use dairy free chocolate chunks if needed for your diet.

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 156Total Fat: 9gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 130mgCarbohydrates: 18gFiber: 1gSugar: 13gProtein: 2g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.