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.