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.
Ingredients
- 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
Instructions
- In small saucepan over medium heat (or alternatively in microwave), melt butter and chocolate chips, mixing until blended, set aside.
- In large mixing bowl, add sugar and egg, whisk to blend, then add chocolate mixture.
- 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)
- Cover dough in bowl with plastic wrap and refrigerate for 1 hour until firm.
- 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.
- Preheat oven to 325.
- Prepare baking sheets with parchment paper.
- Slice dough into 1/4 inch rounds placing about 1 inch apart on parchment lined baking sheet.
- Bake cookies for about 6 minutes.
- Repeat with the rest of the dough.
- Let cookies cool, then make filling.
- Place butter and vanilla extract in medium bowl and blend with electric beaters until creamy.
- Slowly add in confectioner's sugar and milk, blending until creamy.
- 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!)
- Store in airtight container.
Peg
The cookies look wonderful! Only problem for me is I cannot tolerate chocolate (and I love it). How could I substitute with peanut butter or vanilla/lemon?
dkaj
Peg, could you reduce the amount of cocoa and add more flour. The cookies wouldn’t be as dark, but I do this with a milk chocolate homemade cake recipe for my daughter as she doesn’t tolerate much cocoa either. I do about 1/4th the cocoa that my cake recipe calls for and then add that exact measurement amount back in by replacing it with flour. Just a thought…
Linda Port
As I was walking through the supermarket a few weeks ago with my husband, we happened to cut through on the cookie aisle to get to the register. I said to my husband that I was approaching the point where I would do almost anything for one bite of an Oreo. The only thing I was not willing to do was trigger an attack, so of course I did not give in. Thank you for this recipe, Kate. It may save my sanity.
Liz Hadley
I would love to try these but I can’t tolerate dairy. Can these be made dairy free?
katescarlata
They might be worth a try…I can’t vouch for the recipe adaption though–I haven’t tried it dairy free. Perhaps try coconut oil instead of the butter in the cookie recipe–and for the buttercream–maybe Earth balance or other dairy free spreads could be a possible substitution.
Liz Hadley
Thank you.
Susan Dziok
Liz did you give it a try dairy free? I have Earth Balance sticks in my fridge and was planning to try this recipe with those and wondering if you tried it. Hate to waste all those ingredients if it doesn’t work!
Tory Klementsen
I made these for a cookie exchange, and for our holiday and they were fantastic! Thank you for reliable, delicious, and fun recipes!
katescarlata
Yay! Glad you liked them!
Lori Keller
Do you think this could be made in a large cookie form (similar to a Cookie cake?) Trying to think of options for my daughter’s bday cake.
katescarlata
Not sure—gluten free cookies can be somewhat delicate!