These Chocolate Buckwheat Orange Cookies are the healthy-dessert seeker's dream come true. Crisp gluten free chocolate cookies are iced with a homemade chocolate frosting, and made with a hint of tangy orange flavor - yum!
Prep Time40 minutesmins
Cook Time8 minutesmins
Total Time45 minutesmins
Keyword: buckwheat cookies, frosted cookies, gluten-free cookies, orange chocolate cookies
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or spray with non-stick olive oil spray (parchment paper is better).
Whisk all your dry ingredients together in a medium bowl and set aside.
With an electric mixer or in a stand mixer fit with the whisk attachment, beat the coconut milk and sugar together until combined. It should be completely combined and a uniform brown color.
Add the egg yolk and honey to the coconut oil and sugar mixture and beat to combine. Add your flour and mix until you have the texture of sand. Add the coconut milk 1 tablespoon at a time, mixing between each addition, until you have a thick dough that forms easily into a ball.
Form the dough into a ball and flatten slightly. Place between two pieces of parchment paper or plastic wrap and roll it out until it's about 1/4" thick. With your favorite cookie cutter (I used a juice glass), cut out your cookies and place on the baking sheet.
Bake the cookies in the center of the warmed oven for about 8 minutes. Cool them on a wire rack and top with chocolate frosting if you would like.
For the Frosting
Add all the ingredients to a small sauce pan on medium heat and whisk together until melted. When completely melted, frost your cooled cookies and place them in the refrigerator to let the frosting harden.