Chocolate Cookies with Raspberry Frosting

Ingredients

For the cookies

• 1 cup Kevala Organic Sesame Flour
• ⅔ cup cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon Kevala Sea Salt
• 10 tablespoons Kevala Ghee Clarified Butter softened
• ¾ cup brown sugar packed
• ¼ cup white sugar
• 1 large egg room temperature
• 1 teaspoon vanilla
• ¾ cup dark chocolate chips 

For the frosting

• 1 cup raspberries fresh or frozen
• 6 tablespoons Kevala Ghee Clarified Butter softened to room temperature
• 1 oz full-fat cream cheese
• 1 and ½ to 2 cups powdered sugar
• ¼ teaspoon Kevala Sea Salt

Instructions

1. In a medium bowl mix together the flour, cocoa powder, baking soda and salt.
2. In a large bowl mix together the butter, brown sugar and white sugar until fluffy. Add in the egg and vanilla extract.
3. With the mixer on low speed, add in the flour mixture into the butter mixture about ½ at a time. Then mix in the chocolate chips.
4. Cover the bowl with plastic wrap and place the bowl in the fridge for at least 3 hours.
5. Once the dough is ready, preheat the oven to 350F degrees and line cookie sheets with parchment paper.
6. Form the dough into balls about 1 tablespoons in size and place them on the lined cookie sheets.
7. Bake in the preheated oven for 8 to 10 minutes.
8. For the frosting, add the raspberries in a blender pulse until smooth.
9. Pour the puree through a metal sifter to remove the seeds. Use the back of a spoon to push the puree through.
10. Transfer the puree to a saucepan over low heat. Bring the mixture to a gentle bowl while gently stirring. Continue stirring the mixture as it boils and then until it looks thick like jam. You should only end up with a few tablespoons of reduced puree. Allow the puree to cool.
11. In a large bowl, beat the butter until soft. Beat in the cream cheese.
12. Mix in about 1 cup of powdered sugar and salt.
13. Mix in 1 tablespoons of the thick raspberry puree. Make sure it’s completely cooled.
14. Mix in the rest of the powdered sugar about ½ cup at a time, adding in 1 extra tablespoon of the thick raspberry puree.
15. Frost the bottom of 1 cookie then sandwich a second cookie over the top.
16. Enjoy!