Food Pharmacy, Recipes

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Chocolate Buttercream Cookies

A few weeks ago, we were desperately craving chocolate. Our brains, who usually think of green smoothie and turmeric, suddenly started thinking about things like cookies and buttercream. One theory could be that we simply just craved chocolate. Another that we longed for peace and quiet. In a troubled world, we needed to bake something from our childhood that reminded us of security. Just the thought of baking brought back memories to Grandma’s yellow house by the lake – her flour covered baking table, the floral apron, the tin cans, and the sweet scent of everything she made. Which led us to think of these cookies from our childhood. Chocolate buttercream cookies, only we’ve made them today à la Food Pharmacy.

Many of us feel anxious and worried right now. The virus has reminded us of how fragile we are and during a crisis that threatens ourselves and/or our loved ones’ lives, our emotions are heightened. We worry more, if not for ourselves, then for our parents or our friends who are at risk or for the economy. All of this uncertainty just might be the culprit for our longing for security?

Like standing in the kitchen and baking chocolate cookies with Grandma Barbro’s inherited spatula. There is nothing in this recipe that can be found in her original recipe, but the taste is almost the same. And maybe, after the cookies have firmed up in the freezer, we will sit outside and take a coffee break with a few neighbors? Perhaps we will see the first buds on the trees, hear the spring birds and feel gratitude for the long-awaited spring light?

Maybe something as small as a chocolate cookies can help us find calm and peace for a short while?


Chocolate Buttercream Cookies

  • By : Food Pharmacy
  • Servings : 6 1x



3/4 cup oatmeal

1 egg white

1 tsp vanilla extract

1 Tbsp honey

1 tsp baking powder

Buttercream Filling

10 dates, pitted

1/3 cup cacao powder

1 tsp vanilla extract

1 pinch of salt

Dipping Chocolate

100 g dark chocolate


Preheat the oven to 150°C / 300°F. Combine all of the ingredients for the cookies.
Place cupcake molds on a baking sheets and spread the batter evenly among them. Bake in the center of the oven for 10 minutes. Remove and allow to cool.
Make the “buttercream” by mixing dates, cacao, vanilla and salt until you have a smooth and creamy filling. Remove the cookies from the muffin molds and place a spoonful of buttercream on each one. Shape into a dome with a spoon and chill in the freezer for about 10 minutes.
Melt dark chocolate. Take out the cookies and dip the buttercream side of each one in the chocolate. Then pop them back into the freezer to harden.



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