Holiday baking is something that I normally go overboard on…but I feel so behind today! I know it’s only the Monday after Thanksgiving, but I feel like Christmas is already here. Lights and decorations are going up all around me and all I have to show are two dish towels with reindeer on them. 😳
#firstworldrpoblems, I guess…
I decided to bake some quick, easy, delicious and somewhat healthy cookies for this post. I’m a huge fan of Chocolate Covered Katie, one of the best dessert blogs I’ve ever encountered. She makes easy recipes that have accessible ingredients, delicious crave-able flavors, and offers all the substitutions you never knew you needed. Her blog was one of the first ones I read when I started to experiment with vegan baking. I had no idea what stevia was and had no clue that you could bake a cake in the microwave. She showed me the truth and I am bestowing my knowledge unto you now.
Behold! My recreation of a recipe from CCK’s cookbook (which you should probably buy):
These pixie cookies are delicate and fluffy drops of cake-like chocolate with a hint of cool peppermint and rolled in powdered sugar to make them look like they’ve been on a romp in the snow. ❄️☃ These take only 12-15 minutes to bake and they are small, so if you are feeding a crowd of up to 9 people, you’re perfectly fine without doubling the recipe. Also, if you have peppermint extract (or peppermint stevia at your own risk), you can whip these cookies up any time because they only use staple pantry ingredients. My rendition has a few minor changes so make sure you check the ingredients in case you need to plan ahead. Otherwise, whip up a batch now and join me in cookie heaven! 🍪🍫😇💖
Mint Chocolate Pixie Cookies
Free from: Gluten, Refined Sugar, Nuts, Soy*
Yield: About 18-24 cookies
- 1 cup gluten-free AP flour (I used Bob’s 1 to 1)
- 1/2 cup + 2 Tb cocoa/carob powder
- 1/4 cup + 2 Tb coconut sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut oil
- 1/4 cup + 2 Tb non-dairy milk* (Add slowly, you may not need all of it depending on what flour you use.)
- 2 Tb maple syrup/liquid sweetener of choice
- 3 Tb vegan chocolate chips *
- 1 tsp peppermint extract
- powdered sugar for garnish, opt.
* Use soy-free if needed.
- Line a baking sheet with parchment paper and set aside.
- Preheat your oven to 300 F.
- In a large mixing bowl, combine flour, cocoa/carob, sugar, soda and salt and whisk together to incorporate.
- In a small microwavable bowl, add the oil, milk, maple syrup, chocolate chips and peppermint.
- Microwave the wet ingredients for about 1-2 minutes or until the coconut oil and chocolate chips are melted.
- Stir the microwaved mixture together to fully melt the components and dissolve them together.
- Pour the wet ingredients into the dry and stir with a wooden spoon or rubber spatula until a dough forms and holds its shape.
- With a mini ice cream scoop, take about 1 Tb balls of dough and put them onto your baking sheet. I was able to get 18, so I made 6 rows of 3.
- Bake your cookies for 12-15 minutes or until firm on the outside yet springy when poked.
- Let the cookies cool completely before rolling them in powdered sugar, if you wish.