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.
- Makes 40-50 sandwich cookies Serving 1-2 sandwich 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
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 2/3 cup confectioner's sugar
- 1 tablespoon milk
- 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.