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Peppermint Cookie Bars

  • Author: Katie
  • Prep Time: 15 min
  • Cook Time: 0 min
  • Total Time: 4 hr 15 min
  • Yield: 16 bars 1x


Chocolate mint cookie bars with a soft cookie base, creamy chocolate filling and dark chocolate drizzle.  The perfect no-bake, refreshing treat.




  • 1/2 cup ground pumpkin seed*
  • 1/4 cup coconut flour
  • 2 Tbsp ground flax
  • pinch of salt
  • 2 Tbsp coconut butter (melted)
  • 4 Tbsp water
  • 1/8 tsp peppermint extract



  • 1/4 cup chocolate chips
  • 1 tsp coconut oil (optional)**


  1. Combine all dry ingredients for the base in a medium-sized mixing bowl.
  2. Add in water and peppermint extract, mix well.
  3. Press base dough into a lined 8″ x 8″ pan and set aside.
  4. In a small sauce pan, add all ingredients for filling.  Melt on low heat, stirring constantly until chocolate is fully melted.
  5. Pour filling over base.
  6. Place pan in fridge and let set overnight (or at least 4 hours – until filling is firm).
  7. Remove cookie bars from pan and cut into 16 even squares.***
  8. Melt chocolate and coconut oil for the drizzle in a sauce pan (low heat, stirring frequently).
  9. Drizzle chocolate over pre-cut bars and serve.
  10. Store in fridge or freezer.


*You may substitute pumpkin seeds for another type of seed or nut.  To grind the pumpkin seed, I use a coffee grinder.

**The addition of coconut oil to the chocolate drizzle is optional, but I find adding the coconut thins out the chocolate and makes it easier to drizzle.

***Cutting the bars prior to the chocolate drizzle is not required, but it looks nicer than if you cut the bars after adding a drizzle.

Keywords: no bake, dessert, Paleo, Vegan, dairy free, mint, cookie bar, holiday baking, allergy free, nut free