Chocolate Cookies with Caramel Frosting

Chocolate Cookies with Caramel Frosting

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 :).

Chocolate Cookie with Caramel Frosting

Chocolate Cookies with Caramel Frosting
Serves 24
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
For the Cookies
  1. 2 cups millet flour
  2. 1/2 cup buckwheat flour
  3. 1/2 cup cocoa powder
  4. 1 1/2 tsp baking powder
  5. 1/2 tsp salt
  6. 2 eggs
  7. 1/2 cup Greek yogurt
  8. 2/3 cup coconut sugar
For the Frosting
  1. 3/4 cup Greek yogurt, strained
  2. 1 tsp vanilla
  3. 1 1/2 Tbsp coconut sugar
For the Cookies
  1. Preheat the oven to 350 degrees
  2. Combine the dry ingredients in a large bowl
  3. Combine the eggs, yogurt, and coconut sugar in a separate bowl
  4. Pour the egg mixture into the bowl with the dry ingredients and mix until well combined
  5. Roll approximately 1 Tbsp of dough into a small ball and set on cookie sheet; continue until cookie sheet is full
  6. Gently flatten the dough with the palm of your hand or the back of a spoon
  7. Bake 8-10 minutes
  8. Allow to cool before frosting
For the Frosting
  1. 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)
  2. Once the yogurt is strained mix all the ingredients for the frosting together and frost cookies
Notes
  1. Full fat Greek yogurt is recommended for best frosting results
Nutritional Information
  1. Calories: 94 Fat: 2 grams Carbs: 19 grams Protein: 2 grams
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Chocolate Cookies with Caramel Frosting

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