Copycat Crumbl Mint Brownie Cookies

Thick, fudgy, and finished with a silky mint frosting, these Mint Brownie Cookies are a copycat of the popular Crumbl treat made with whole-food ingredients. They’re naturally gluten-free and dairy-free, with easy nut-free and paleo adaptations so more people can enjoy them.

The cookies have a dense, chewy brownie-style base made from almond flour, coconut sugar, and cocoa, studded with dairy-free chocolate chips. A creamy mint frosting—made with powdered sugar (or powdered monk fruit for a refined-sugar-free option), a splash of mint extract, and a little dairy-free milk—tops each cookie. A touch of natural green coloring gives the classic mint look if you prefer it.

These bake up quickly and are casual enough for a weeknight treat yet polished enough for parties. Make a batch to keep in the freezer so you always have a chocolate-mint fix ready.

Why you’ll love this recipe

• Gluten-free & dairy-free — made with whole-food ingredients that fit many dietary needs.
• Paleo & nut-free options — simple swaps let you tailor the recipe.
• Allergen-friendly dessert — great for school events or sharing with friends.
• Easy to make — no special equipment required.
• Fudgy brownie texture — chewy centers with a slight crackle on top.
• Refreshing mint frosting — smooth and the perfect match for chocolate.

Ingredients

Here’s what you’ll need to make these Mint Brownie Cookies.

For the cookie base

• Almond flour — gives the soft, chewy brownie texture. (See notes for a nut-free option.)
• Coconut sugar — provides caramel-like sweetness; you can swap monk fruit sugar or maple sugar if preferred.
• Cocoa powder — for deep chocolate flavor.
• Baking powder and salt — for lift and balance.
• Vegan butter — keeps the cookies dairy-free while adding flavor and structure.
• Vanilla and eggs — to bind and enhance flavor.
• Dairy-free chocolate chips — for extra chocolatey bites.

For the mint frosting

• Powdered sugar (or powdered monk fruit for refined-sugar-free)
• Dairy-free butter or vegan butter
• Dairy-free milk (such as vanilla-flavored plant milk) to thin the frosting
• Mint extract — the star flavor
• Natural green food coloring (optional)

How to make it

These cookies come together quickly and freeze well for later.

1. Mix the dough. Whisk the dry ingredients together, then stir in the wet ingredients until a thick dough forms.
2. Scoop and chill briefly. Portion the dough with a 2–2.5 tablespoon scoop onto a parchment-lined baking sheet. Freeze the scooped dough for 10 minutes (don’t freeze much longer or they won’t bake through).
3. Bake. Preheat the oven to 350°F (175°C). Bake the chilled scoops for about 10–13 minutes, until the edges are set but the center remains soft. Slight underbaking keeps the fudgy texture—avoid overbaking.
4. Cool completely. Let cookies rest on the pan for a few minutes, then transfer to a wire rack to cool fully before frosting.
5. Make the mint frosting. Whisk powdered sugar, softened dairy-free butter, a few tablespoons of dairy-free milk, and mint extract until smooth. Add natural green food coloring if desired.
6. Top and finish. Spread the cooled cookies with mint frosting. Gently melt a small amount of dairy-free chocolate and drizzle or spread a thin layer over the frosting. Chill until the chocolate sets.

Substitutions & tips

• Nut-free: Replace 2 cups almond flour with 1 cup 1:1 gluten-free flour. Do not freeze the scoops before baking; bake 12–13 minutes and slightly underbake for fudgier results. This version yields about 14 large cookies.
• Keto: Swap coconut sugar for 1 1/2 cups granulated monk fruit sweetener and use sugar-free chocolate chips.
• Cooling: If you’re in a hurry, refrigerate or freeze the cookies briefly to speed cooling before frosting.
• Storage: Store in the fridge for a firmer texture or freeze for longer keeping. They soften at room temperature or in warm conditions.

Other desserts you’ll love

If you enjoy these Mint Brownie Cookies, try other favorites like chocolate peanut butter rice krispie treats, paleo brownies, or raspberry bars for more crowd-pleasing options.

These Mint Brownie Cookies prove that indulgent, crave-worthy desserts can be adapted to be allergen-friendly, made with simple ingredients, and kept on hand for whenever a chocolate-mint craving hits.