I’m drawing a lot of inspiration for my holiday baking this year from my childhood ☺️ —  another shout out to my mom for always making the holidays special with many festive treats. Today’s recipe for Chocolate Pixies is my attempt to recreate those chewy, chocolately morsels Mom always made a point of making for us every Christmas. I think they’re best described as a not-too-decadent brownie disguised as a cookie and dusted with sugar. Since the original recipe my mom used was in a cookbook that was “socialized” (back in the 90s) and never made its way back to her (sadly) I scoured my list of “usual suspect” foodie sites for ideas. I scribbled down a list of ingredients as a general roadmap for the ultimate vegan chocolate pixie cookbook (which is how I normally develop a recipe) and after some trial and error landed on this marvelous recipe.

When the kids asked for seconds and Janik exclaimed that we had a “winner” with this recipe I felt pretty confident about posting this for our Vegan Rhapsody readers, but I wondered what non-vegans would think. I took a batch of these to work yesterday and the collective feedback was that these are very tasty (ok, someone may have mentioned it was pretty good for a vegan cookie but I’ll take the positive feedback regardless).  To be honest, when I decided to sneak another cookie after lunch (I probably had at least four the night before) I was amazed how incredible these cookies were even though they were baked the day prior and weren’t reheated for that fresh-from-the-oven experience. Since we’re going back East for the holidays this year  I’m going to suggest that my mom, the kids and I bake these together and see if we can’t make this a new holiday tradition 😊.

If you’re looking for other holiday-inspired treats you may want to check out our Classic Gingerbread Cookies or Candy Cane Cookies.

Enjoy~

Ingredients

Makes 18 cookies

• 1/4 cup Earth Balance vegan butter (50g)
• 4 oz (110g) vegan chocolate chips
• 2 cups all-purpose flour (305g)
• 1 cup brown sugar (135g)
• 1/2 cup cane sugar (105g)
• 2 tsp baking powder (10g)
• ½ tsp Himalayan pink salt (5g)
• 6 Tbsp aquafaba
• Powdered sugar
  Tip: If you want organic powdered sugar simply add 1/2 cup cane sugar to your Thermomix mixing bowl. Blend 15 sec/Speed 8. Voila!

Instructions

Note: In between each step, using your spatula to scrape down the sides of the mixing bowl.

• 1/Add butter and chocolate chips to your Thermomix mixing bowl. Stir 3 min/100C/Speed 1. This should melt the butter and chocolate.
• 2/Add flour, sugar, baking powder and salt. Stir 15 sec/Speed 3.
• 3/Add aquafaba. Knead for 30 seconds. 
• 4/Roll the prepared dough into a ball. Cover with plastic wrap and chill for 30 minutes.
• 5/Once chilled, shape the dough into 1 inch balls. Roll each ball in a shallow bowl of powdered sugar to coat completely. Place the balls on a parchment paper-lined baking tray approx. 2 inches apart.
• 6/Bake at 300F for 12-15 minutes or until the edges have set.

Product Recommendations

*Enjoy Life® Semi-Sweet Chocolate Mini Chips

Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method.

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