Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Dessert

Chocolate Buttercream Cookies

No, you're not dreaming - these creamy, crumbly sandwich cookies are 100% clean.

Get access to everything we publish when you sign up for Outside+.

Servings
30
Prep Time
30 min
Cook Time
15 min
Duration
45 min

Ingredients

  • 1 cup organic evaporated cane juice
  • 1/2 cup organic unsalted butter, room temperature
  • 2 eggs, room temperature
  • 1 tsp pure vanilla or almond extract
  • 2 cups almond flour (TRY: Bob's Red Mill Finely Ground Almond Meal/Flour)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 2 1/2 cups quick-cooking oats
  • 1 cup dark chocolate chips or chopped dark chocolate (70% cocoa or greater)

Filling:

  • 1/2 cup organic evaporated cane juice
  • 6 tbsp organic unsalted butter, room temperature
  • 3/4 cup reduced-fat ricotta cheese

Preparation

  1. In a large bowl, use an electric hand mixer to cream 1 cup cane juice and 1/2 cup butter until light and fluffy. Gradually beat in eggs and vanilla until well combined.
  2. In a medium bowl, whisk flour, baking soda, baking powder and salt. Gradually beat into butter mixture until just combined. With a rubber spatula, fold in oats and chocolate. Form into a ball, cover with plastic wrap and refrigerate for 30 minutes.
  3. Preheat oven to 350°F. Drop dough by the teaspoon onto parchment-lined baking sheets, leaving 2 inches between each cookie. Bake until bottoms are golden brown, 10 to 12 minutes. Cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.
  4. Prepare filling: In a clean, medium bowl, use hand mixer to cream 3/4 cup cane juice and 6 tbsp butter until light and fluffy. With rubber spatula, fold in ricotta until smooth. Transfer to a pastry bag or large zip-top bag. (NOTE: If using zip-top bag, snip off one corner.) Turn half of cookies upside down and squeeze filling over inverted cookies. Top with remaining cookies.

Nutrition Information

  • Serving Size 1 buttercream cookie
  • Calories 212
  • Carbohydrate Content 20 g
  • Cholesterol Content 30 mg
  • Fat Content 12 g
  • Fiber Content 2 g
  • Protein Content 4 g
  • Saturated Fat Content 5 g
  • Sodium Content 101 mg
  • Sugar Content 13 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g