Checkerboard Cookies

Every year when my kids were little I hosted a holiday cookie swap.  I have always enjoyed baking as long as I can remember.  One year, I made these checkerboard cookies as my contribution to the cookie swap. They look complicated to make but they are pretty easy to assemble, actually.

I love the way they look and taste.

A little vanilla and a chocolate cookie–all in one bite! My original checkerboard recipe has been modified a bit to make it gluten free and low FODMAP.

Thinking back a bit to my childhood, giving sweet treats was a love language in my home. My dad kept his emotions close to the vest…but would show his love via candy. 🙂

One of my favorite childhood memories is the sound of the ice cream truck driving through my neighborhood. To be very honest, if I missed the ice cream truck because I wasn’t fast enough to flag it down to stop it near my house…it was a VERY sad summer day for me. 🙁 I seriously lived and died by the ice cream truck in the summer. Ha!  Because we always had a houseful of people (I am the youngest of nine kids), my Dad would give me twenty dollars for the ice cream truck. I would leave the ice cream truck with a box of different treats. My personal favorite was the Screwball, a frozen concoction with gum balls at the bottom on the cone shaped treat. Who leaves the ice cream truck with a box of ice creams and frozen treats? Me! The dietitian. 🙂

I enjoy a little sweet treat every day. I don’t go overboard. How about you?

If you’d like to make these cute low FODMAP checkerboard cookies, here is the recipe!

Checkerboard Cookies (low FODMAP)

Category: Low FODMAP Desserts & Other

Checkerboard Cookies (low FODMAP)


  • 1 cup butter, room temperature
  • 3/4 cup sugar
  • 1/2 cup confectioner's sugar
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 2 teaspoon vanilla
  • 2 1/4 cup suitable gluten free flour blend (I used Bob's Red Mill Gluten free 1 to 1 flour blend)
  • 2 tablespoons cocoa powder (I used Hershey's Dark chocolate cocoa)


  1. In large bowl with electric mixer (or Stand mixer), beat butter and sugar and confectioner's sugar, and salt, until creamy.
  2. Add in egg yolks and vanilla, just to incorporate.
  3. Reduce mixer to low speed, and slowly add in flour blend until incorporated.
  4. Remove 1/2 of the dough, set it aside.
  5. Add in cocoa powder to the remaining dough, beat to incorporate into dough.
  6. On parchment paper, add the plain dough.
  7. Roll out the plain dough into a rectangle that is 10 inches by 2 inches in width.
  8. On a separate piece of parchment paper, roll out the chocolate dough into a rectangle that is 10 inches by 2 inches in width.
  9. Take the chocolate dough and carefully add to the top of the plain dough, slightly pushing together.
  10. Wrap up dough lightly in parchment paper, maintaining the rectangular shape and place on flat surface in the refrigerator. Let set for at least 2 hours or overnight.
  11. When firm, remove dough from the refrigerator.
  12. Cut dough in 1/2 lengthwise --and flip one portion of the dough over on top of the other so that their is a checkerboard pattern on the side of the dough.
  13. Slightly push the dough pieces together to create a square shaped dough with checkerboard pattern.
  14. Preheat oven to 350 degrees F.
  15. Slice dough into 1/4 inch slices. Place about 2 inches apart as the dough does spread out when cooking.
  16. Bake about 10-12 minutes. Cookies should be slightly brown on the sides.
  17. Let cook completely.
  18. (You can freeze any leftover dough if you choose to bake cookies in batches or keep in the refrigerator for 3-5 days)