Copycat Crumbl Mint Brownie Cookies
Thick, fudgy, and topped with a smooth mint frosting—these Mint Brownie Cookies are a copycat of the popular Crumbl version but made allergen-friendly and with whole foods!
These rich chocolate cookies are everything you love about brownies but in an easy, hand-held form. Naturally gluten-free, dairy-free, with a nut-free option, and a paleo option, these are the cookies you’ll be making on repeat.
We’re talking a soft and chewy brownie base made with real-food ingredients like almond flour, coconut sugar, and dairy-free chocolate chips. Then they’re topped with a smooth mint frosting made from powdered sugar (or monkfruit for refined sugar-free), a splash of mint extract, and a touch of natural green food coloring if you want that classic minty look.
And yes, they’re easy enough for a weekday treat but fancy enough for your next gathering. Make them just because on a Tuesday or for your next special event!
Why You’ll Love This Recipe
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Gluten-free & dairy-free – made with whole food ingredients that fit your lifestyle
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Paleo & nut-free options – easily adaptable for different allergen needs
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Allergen-friendly dessert – perfect for school parties or sharing with friends
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Easy to make – no fancy equipment or complicated steps required
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Fudgy brownie texture – chewy center with just the right amount of crackle on top
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That mint frosting – creamy, fresh, and a perfect pairing with chocolate
Ingredients
Here’s what you’ll need to whip up these Mint Brownie Cookies:
For the Cookie Base:
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Almond flour – gives that soft, chewy brownie texture. See recipe notes for nut-free option. I prefer “super-fine” almond flour to get the best texture. I like this one from Blue Diamond I can get at Sam’s Club or Amazon.
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Coconut sugar – keeps it refined sugar-free and rich in flavor. Coconut sugar is the most accessible Paleo granulated sugar for me. But, you can use another granulated sugar of choice like monk fruit sugar (for Keto) or maple sugar, in equal amounts. You can find it easily at Walmart or Amazon. You can also use maple sugar.
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Cocoa powder – for that deep chocolate brownie base. Just basic cocoa powder from most grocery store baking aisle here, like this one at Walmart.
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Baking powder + salt – for the perfect rise and balance
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Vegan butter – keeps it dairy-free without sacrificing flavor. I love the similar flavor and melt of vegan butter, and prefer it in my dairy-free dishes. Use a vegan butter like this one I love from Walmart
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Vanilla + eggs – to bring it all together
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Dairy-free chocolate chips – because more chocolate is always a good idea. For dairy-free chocolate chips, I use Enjoy Life Foods, as they are easy to find at Walmart, Target, and Amazon. If you want to keep these Paleo, use Hu Chocolate Chips.
For the Mint Frosting:
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Powdered sugar or powdered monkfruit – your choice for traditional or refined sugar-free. For Keto or Paleo, use powdered monk fruit sugar.
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Nutpods or other dairy-free milk – to thin the frosting to your desired consistency. I love using Vanilla Nutpods for the best frosting flavor, IMO. But you can also use a dairy-free milk of your choice instead.
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Mint extract – the star flavor. Find it in the baking aisle of most grocery stores like Walmart, or on Amazon.
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Natural green food coloring (optional) – if you want that signature mint green color. I like the Watkins brand, which you can find at Walmart, Target, or Amazon.
How to Make It
These Mint Brownie Cookies come together quickly and freeze beautifully!
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Mix the cookie dough. Start by combining the dry ingredients. Then stir in the wet ingredients until a thick dough forms.
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Scoop and bake. Use a 2 tablespoon cookie scoop to portion the dough onto a lined baking sheet. Freeze for 10 minutes (not longer, or they won’t bake fully). Remove from freezer and bake for 10 minutes, until the edges are set and the center is still soft. We slightly underbake these to keep the fudgy texture – don’t overbake!
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Cool completely. Let them cool on the pan for a few minutes, then transfer to a wire rack. The cookies will firm up as they cool.
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Make the mint frosting. In a small bowl, whisk together the frosting ingredients until smooth. Add food coloring if using.
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Top and serve. Once cookies are fully cooled, spread with mint frosting. Melt the chocolate chips in a small pan over low heat for 2-3 minutes until melted. Spread a small amount of the melted chocolate on top of the frosting. Put in the fridge until set.
Other Desserts You Will Love
If you love these Mint Brownie Cookies, don’t miss these other reader favorites bars, cookies, and truffles from the blog:
- Chocolate Peanut Butter Rice Krispy Treats
- Paleo Brownies
- Oreo Truffles
- Raspberry Bars
- Paleo Lemon Sugar Cookies
These Mint Brownie Cookies are proof that indulgent desserts can be allergen-friendly, simple to make, and totally crave-worthy. Keep them stocked in your freezer, and you’ll always be ready when that chocolate-mint craving hits!
Mint Brownie Cookies
Ingredients
For the Cookies
- 2 cups almond flour see notes for nut-free
- 1 1/2 cups coconut sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegan butter softened
- 1 tablespoon vanilla
- 2 large eggs
Mint Frosting + Chocolate Ganche
- 3 cups powdered sugar or powdered monk fruit sugar for Paleo or Keto
- 3 tablespoons vegan butter
- 3 tablespoons vanilla nutpods or other dairy-free milk of choice
- 1/2 teaspoon mint extract
- 3/4 cups dairy-free chocolate chips
- natural green food coloring optional
Instructions
- Mix the cookie dough. Start by combining the dry ingredients. Then beat in the wet ingredients until a thick dough forms.
- Scoop and bake. Use a 2.5-tablespoon cookie scoop to portion the dough onto a lined baking sheet. Freeze for 10 minutes (not longer, or they won't bake fully). Preheat oven to 350 degrees.Remove from freezer and bake for 13 minutes, until the edges are set and the center is still soft. We slightly underbake these to keep the fudgy texture - don't overbake!
- Cool completely. Let them cool on the pan for a few minutes, then transfer to a wire rack. The cookies will firm up as they cool. Don't frost until fully cooled. You can also put them in the fridge or freezer to cool them faster.
- Make the mint frosting. In a small bowl, whisk together the frosting ingredients until smooth. Add a few drops of green food coloring, if using.
- Top and serve. Once cookies are fully cooled, spread with mint frosting. Melt the chocolate chips in a small pan over low heat for 2-3 minutes until melted. Spread a small amount of the melted chocolate on top of the frosting. Put in the fridge until set.
- We love keeping these cold in the fridge. They are fine at room temperature but will get soft in heat or the sun.
Notes
- NUT-FREE: Use 1 cup 1:1 gluten-free flour instead of the 2 cups almond flour. No need to freeze the cookies before baking. Bake for 12-13 minutes. These will be drier, so it's extra important to underbake these for fudgy results. This will make 14 large cookies.
- KETO: Use 1 1/2 cups granulated monk fruit sweetener instead of coconut sugar and sugar-free chocolate chips like Lily's.
Nutrition
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