August 30, 2010 by Flora Dawn
With September just around the corner, I am guessing everyone is in Back to School mode and needing some gluten free snack and lunchbox ideas. So I thought I would post a fabulous lunchbox treat, chocolate pixies.
Chocolate Pixies are old-fashioned, classic cookies. They are a lot like a brownie, but shaped like a cookie. They have slightly crisp edges, soft and chewy in the middle, with plenty of sweet, chocolate flavor. And they are rolled in confectioners’ sugar to boot.
This recipe makes about 4 dozen cookies, so it will take a few minutes to roll all these cookies. They are a bit messy to make, so kids will love to help! And they look very cute. They’ll stay soft several days if stored in an airtight container, if your family doesn’t eat them all first.
This recipe is almost identical to the other chocolate pixie recipes I have seen, of course the all purpose flour has been replaced with gluten free flours, but the remainder of the recipe is unchanged. You’ll have a very traditional tasting chocolate pixie that the whole family will enjoy. And they make a great rainy day or weekend project with the kids. Happy gluten free baking.
Gluten Free Chocolate Pixies
I have made these without the sweet rice flour, just add 2 more TB of white rice flour. And although they taste wonderful as written, chopped walnuts or mini chocolate chips would be great additions.
- 1 1/2 cups white rice flour (I like to use superfine rice flour)
- 1/2 cup cornstarch
- 2 TB sweet rice flour
- 1/4 tsp xanthan gum
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup butter (1/2 stick) or shortening
- 4 ounces unsweetened chocolate
- 2 cups granulated sugar
- 4 eggs
- confectioners’ sugar for dusting
- In a microwave safe bowl, microwave chocolate and butter or shortening, stirring every 30 seconds until completely melted.
- Using a stand mixer or wooden spoon to stir by hand, add sugar and blend until smooth. Add eggs and scrape down the sides of the bowl. Add dry ingredients and mix until combined. The dough should look like thick brownie batter.
- Cover dough with plastic wrap and refrigerate until chilled, about 4 hours or overnight (I speed up this process by throwing it into the freezer for a few minutes)
- Preheat oven to 350.
- Roll dough into tablespoon size balls, roll each ball into the confectioners’ sugar. Place on cookie sheets about 3 inches apart. Bake for 10-12 minutes or until slightly firm to the touch and cookies have a crackled appearance.
- Allow cookies to cool 3-5 minutes before removing from sheet; allow to cool on wire rack. Store in airtight container.