Chocolate and caramel – umm, yes please. They are both classic dessert flavors, and it just makes sense to combine the two together, which is exactly what I did with these cookies – – you’re welcome :).
When I bake, I like to experiment with different types of flours. Actually, recipes with different types of flours are my favorite to create. They also result in the most failures. I throw more baked goods away than I do any other type of recipe – it’s the sad reality of experimenting in the kitchen. I should get a dog, then I could feed him the bad recipes, and not feel as bad about “wasting” food – except then I would feel bad about giving my dog bad recipes…I guess I won’t get a dog.
Anyways…these particular Chocolate Cookies with Caramel Frosting are made with a combination of buckwheat flour and millet flour giving them a big nutritional punch and making them gluten free to boot! That is my kind of cookie – oh yea, they taste amazing as well, and don’t have any refined sugar or oil either.
Now if you don’t have any millet flour or buckwheat flour on hand, I will forgive you, but I don’t have a sure fire substitute for you. If I were going to make a suggestion, I would suggest quinoa flour (make sure it is toasted – see directions here), but I haven’t tried it, so I cannot vouch for the results. Otherwise, I would suggest making my Dark Chocolate Flourless Fudge Brownies, until you can pick up some millet and buckwheat flour at the store.
Now lets talk about the frosting; it gets it’s unbelievable creaminess from Greek yogurt, and the caramel flavor from a little bit of coconut sugar. It is good enough to eat by the spoonfuls – which I may or may not have done… But full disclosure – you have to plan ahead when making this frosting, because the yogurt needs to be strained overnight. I know, I know you are now cursing me. Who plans that far in advance…but it really does make a huge difference in the frosting, so it makes it mostly ok that I am forcing you to be organized with your chocolate :).
- 2 cups millet flour
- 1/2 cup buckwheat flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/2 cup Greek yogurt
- 2/3 cup coconut sugar
- 3/4 cup Greek yogurt, strained
- 1 tsp vanilla
- 1 1/2 Tbsp coconut sugar
- Preheat the oven to 350 degrees
- Combine the dry ingredients in a large bowl
- Combine the eggs, yogurt, and coconut sugar in a separate bowl
- Pour the egg mixture into the bowl with the dry ingredients and mix until well combined
- Roll approximately 1 Tbsp of dough into a small ball and set on cookie sheet; continue until cookie sheet is full
- Gently flatten the dough with the palm of your hand or the back of a spoon
- Bake 8-10 minutes
- Allow to cool before frosting
- Line a wire mesh sieve with cheese cloth or a coffee filter and place in a large bowl. Add the yogurt to the lined seive and allow to drain in the fridge overnight (it should be thick the next day)
- Once the yogurt is strained mix all the ingredients for the frosting together and frost cookies
- Full fat Greek yogurt is recommended for best frosting results
- Calories: 94 Fat: 2 grams Carbs: 19 grams Protein: 2 grams