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Mint Chocolate Brownie Cookies

PREP: 40 minutes
COOK: 30 Minutes
YIELD: 16 Cookies

Mint Chocolate Brownie Cookies featuring a fudgy grain-free batter and fluffy vegan buttercream frosting for a decadent but healthy dessert!


  • 1 cup packed (~200g) Natural Delights Pitted Medjool Dates
  • 1/2 cup (120g) almond milk
  • 1/2 cup (125g) almond butter
  • 1 flax egg (1 tbsp flax meal + 3 tbsp water)
  • 1 tsp vanilla extract
  • 1/2 cup (45g) cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup (75g) mini chocolate chips
  • For The Frosting
  • 1/2 cup vegan butter
  • 2 cups powdered sugar
  • 2 tsp matcha powder
  • 1 tsp mint extract
  • 1 tbsp almond milk


  1. Preheat the oven to 350°F.
  2. In a food processor, blend Medjool Dates, almond milk, almond butter, flax egg, and vanilla to a smooth paste (a few small chunks are okay).
  3. Add cocoa powder, baking soda, and salt. Blend to combine.
  4. Pulse in the chocolate chips until just blended.
  5. Grease a muffin pan. Drop 2-3 tablespoons of batter into each cavity of the muffin pan and press to flatten (should be 1/3-1/2 full).
  6. Bake for 25-30 minutes at 350°F
  7. Cool 10-15 minutes in the pan, then gently remove the cookies from the pan and cool completely on a wire rack before frosting.
  8. For the frosting, use a hand mixer to beat the vegan butter until light and fluffy. Add powdered sugar 1/2 cup at a time, continuing to mix in-between. Add matcha powder, mint extract, and almond milk (only if your frosting is too thick) whipping to a thick fluffy buttercream consistency
  9. Generously spread frosting on the cooled cookies, and enjoy!

Nutritional analysis per serving:

mint brownies


*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.