Low FODMAP ‘Oreos’

I have to admit, I really don’t even like Oreos. Well, to clarify,  I have never been a fan of the shortening-style filling. I do LOVE the deep chocolate oreo cookie on its own though. How about you?

The filling for this ‘oreo’ cookie recipe is a delicious buttercream frosting. It is sooooo good! I have modified many recipes to lower the FODMAP content…and this is by far my favorite low FODMAP cookie recipe… to date!

These low FODMAP dark chocolate cookies are a perfect complement to their buttercream filling.

Warning: these are addictive. And, I mean, really addictive.

The cookies are easy to prepare, but the dough does require some time in the fridge to set…so plan accordingly.  I made the dough early in the evening, let set for an hour, then rolled the dough into logs ready for slicing the next morning.  I actually woke up early at 6 AM to start baking…I was too excited to see how they’d taste. I was not disappointed! 🙂

This recipe makes about 40-50 sandwich cookies; (yield may vary a little depending on the diameter of the rolled dough and how thick you slice the cookies.) I provided the measurements I used in the recipe below.

This low FODMAP recipe was inspired by the homemade ‘Oreos’ I enjoyed at Flour bakery in Boston. Here is the original recipe one of my neighbors at our Maine cottage found and shared with me that uses wheat flour. I modified this recipe to create a low FODMAP cookie for you.

If you prefer a thick or more generous frosting filling in your sandwich cookie,  you can double up on the frosting recipe to ensure you have plenty of the frosting filling to work with.  I like the cookies with and without the icing filling…so enjoyed some straight up sans icing.

Low FODMAP ‘Oreos’


  • Makes 40-50 sandwich cookies Serving 1-2 sandwich cookies
  • Cookies:
  • 1 cup unsalted butter
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup sugar
  • 1 large egg
  • 1 1/2 cup gluten free flour blend (I used Bob's Red Mill Gluten free 1 to 1 Baking Flour)
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Filling
  • 1/2 cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 2/3 cup confectioner's sugar
  • 1 tablespoon milk


  1. In small saucepan over medium heat (or alternatively in microwave), melt butter and chocolate chips, mixing until blended, set aside.
  2. In large mixing bowl, add sugar and egg, whisk to blend, then add chocolate mixture.
  3. Add gluten free flour blend, cocoa powder, baking soda and salt slowly to chocolate egg mixture until blended and smooth. (I used a wooden spoon to mix)
  4. Cover dough in bowl with plastic wrap and refrigerate for 1 hour until firm.
  5. Remove dough from refrigerator and divide into 2 portions, placing first portion of dough on 1 1/2 foot long piece of parchment paper. Roll dough into log approximately 1 1/2 inch in diameter round and 1 1/4 foot long roll, place back in refrigerator to set at least 2 hours or overnight. Repeat with other half of the dough.
  6. Preheat oven to 325.
  7. Prepare baking sheets with parchment paper.
  8. Slice dough into 1/4 inch rounds placing about 1 inch apart on parchment lined baking sheet.
  9. Bake cookies for about 6 minutes.
  10. Repeat with the rest of the dough.
  11. Let cookies cool, then make filling.
  12. Place butter and vanilla extract in medium bowl and blend with electric beaters until creamy.
  13. Slowly add in confectioner's sugar and milk, blending until creamy.
  14. Add about 2 teaspoons frosting between two cookies to create a sandwich cookie. (You can add more frosting between the cookies but will need to prepare additional frosting to fill all of the cookies!)
  15. Store in airtight container.