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Girl Scout cookie fans rejoice — we are back with another remake! These Thin Mint Energy Bites are about to be on repeat in your kitchens.

Thin Mint Energy Bites on a large platter. glasses of milk around. Chocolate chips and flaky salt scattered around.

Alright, y’all loved my Caramel deLites Energy Bites so we had to make another remake of a classic Girl Scout cookie — Thin Mints! These Thin Mint Energy Bites are here just in time for the holiday season. They are perfect to have on hand for an easy, healthier treat this season.

Thin Mint Energy Bites on a platter. Glasses of milk in background.

Similar to a Thin Mint cookie, these bites have crunchy, chocolate cookie crumb, peppermint extract, dark chocolate, and some hidden nutrition from the flax and hemp seeds. Keep these in the freezer and you will have a delicious, and more nutritious bite whenever your sweet tooth calls.

Thin Mint Energy Bites Ingredients:

  • Medjool Dates
  • Grain-Free and Dairy-Free Chocolate Wafer Cookies
  • Almond Flour
  • Cocoa Powder
  • Ground Flaxseed
  • Hemp Seeds
  • Espresso Powder
  • Almond Butter: Sub Cashew Butter!
  • Maple Syrup
  • Coconut Oil: Melted and Cooled Coconut Oil or Liquid Coconut Oil
  • Peppermint Extract: Sub Vanilla Extract if Preferred!
  • Kosher Salt + Flaky Salt (Optional)
  • Semi-Sweet Chocolate Chips: Use Dairy-Free Chocolate to Keep this Dairy-Free!
  • Peppermint Extract

Thin Mint Energy Bites Step-by-Step:

Step One: Soak the Dates

After you line a large sheet pan with parchment paper, soak the dates. Add the dates to a small bowl. Pour boiling water over the dates, enough to cover them. Allow the dates to soften, about 10 minutes. Once soft, drain off the liquid and set aside.

Step Two: Make the Bites

To a food processor with the blade, add ½ cup of the crumbled cookies, almond flour, cocoa powder, flaxseed, hemp seeds, and espresso powder. Pulse until the cookies are combined with the rest of the dry ingredients. Add in the soaked dates, almond butter, maple syrup, melted coconut oil, peppermint extract, and salt. Pulse in ten-second increments until the dough has formed. Add in the remaining crumbled cookies, and pulse until just combined. You will know that you pulsed the dough enough when you can press it in your palms and it holds its shape.

Energy bite base in food processor. Other ingredients scattered around.

Step Three: Roll the Bites

Using a cookie scoop, portion out 20-24 balls, rolling them until smooth and placing them on the prepared baking sheet. Transfer to the fridge and allow to set for 5 minutes while you prepare the chocolate.

Thin Mint Energy Bites rolled and placed on baking sheet. Not covered in chocolate.

Step 4: Make the Chocolate Coating

In a medium, microwave-safe bowl, add the chocolate, peppermint extract, and coconut oil. Microwave in 30-second increments, stirring between each interval, until melted.

Step 5: Assemble the Bites

Remove the balls from the fridge. Carefully place each ball in the chocolate, and using two forks, gently move the ball around in the chocolate until it is entirely coated. Allow the excess chocolate to drip off, and place them back on the baking sheet. Top with flaky salt if desired.

Thin Mint Energy Bite in bowl of melted choclate.

Step 6: Chill then Enjoy!

Transfer to the freezer for 30 minutes and allow the chocolate to set.

Thin Mint Energy Bites on a platter. Glasses of milk in background.

Thin Mint Energy Bites FAQ:

How should I store these bites?

These are best kept in the freezer or fridge which helps them hold their shape and keep the chocolate from melting. 

What if I don’t like mint?

If you aren’t a fan of mint, you can swap the peppermint extract out for vanilla extract!

I hope y’all enjoy these Thin Mint Energy Bites this season and beyond!

Looking for more delicious bites?

Caramel deLites Energy Bites

Easy No-Bake Butterfinger Bites

Thin Mint Energy Bites on a platter. Glasses of milk in background.
5 from 1 vote

Thin Mint Energy Bites

Gluten-Free, Grain-Free, Dairy-Free (If Modified)
Prep: 20 minutes
Cook: 33 minutes
Total: 55 minutes

Ingredients 

  • 5 medjool dates, pitted
  • 1 cup crumbled grain-free chocolate wafer cookies, divided (I like Siete Foods Mexican Chocolate Shortbread Cookies for a gluten-free, dairy-free, and grain-free option) *See Note
  • 1 ½ cups almond flour
  • ¼ cup cocoa powder
  • ¼ cup ground flaxseed
  • ¼ cup hemp seeds
  • 2 teaspoons espresso powder, optional
  • 1/4 cup runny almond butter, sub cashew butter
  • ¼ cup maple syrup
  • 2 tablespoons melted and cooled coconut oil or liquid coconut oil
  • 1 ½ teaspoons peppermint extract
  • Pinch kosher salt

For the Chocolate Coating:

  • ¾ cup semi-sweet chocolate chips (used dairy-free chocolate chips to keep this dairy-free)
  • ¼ teaspoon peppermint extract
  • 1 tablespoon solid or liquid coconut oil
  • Flaky salt – optional

Instructions 

Make the Bite Base:

  • Line a half baking sheet or large plate with parchment paper and set aside.
  • Add the dates to a small bowl. Pour over boiling water, enough to cover them, and allow the dates to soften, about 10 minutes. Once soft, drain off the liquid and set aside.
  • To the bowl of a food processor fitted with the blade, add in ½ cup of the crumbled cookies, almond flour, cocoa powder, flaxseed, hemp seeds, and espresso powder. Pulse for about 5 seconds to combine, or until the cookies are totally combined with the rest of the dry ingredients. Add in the soaked dates, almond butter, maple syrup, melted coconut oil, peppermint extract, and salt. Pulse in ten-second increments, scraping down the sides as needed, until the dough has formed.
  • Add in the remaining crumbled cookies, and pulse for an additional 10 seconds until just combined. You want to have a little bit of that texture still, but not big chunks of cookies. You will know that you pulsed the dough enough when you can press it in your palms and it holds its shape.
  • Using a cookie scoop, portion out 20-24 balls, rolling them until smooth and placing them on the prepared baking sheet. Transfer to the fridge and allow to set for 5 minutes while you prepare the chocolate.

Make the Chocolate Coating:

  • In a medium, microwave-safe bowl, add the chocolate, peppermint extract, and coconut oil. Microwave in 30-second increments, stirring between each interval, until melted.

Assemble the Bites:

  • Remove the balls from the fridge. Carefully place each ball in the chocolate, and using two forks, gently move the ball around in the chocolate until it is entirely coated. Allow the excess chocolate to drip off, and place them back on the baking sheet. Top with flaky salt if desired.

Freeze the Bites:

  • Transfer to the freezer for 30 minutes and allow the chocolate to set.

Notes

Cookie Note: It’s important that the cookies are crumbled and not totally crushed into a crumb or else the measurement will be off.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Photography by Eat Love Eats.



Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!


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3 Comments

  1. Hi Alex & team,
    Can you give me an idea of how many cookies you use to make the 1 cup of crushed chocolate cookies? I’m trying to calculate nutrition facts (I have diabetes) and see if this is a better alternative to a few other recipes I found.
    Appreciate your stellar recipes, as always!