Chocolate Buttercream Cookies

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

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Prep Time
30 min
Cook Time
15 min
45 min


  • 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)


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


  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

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