Low-FODMAP Chocolate Sandwich Cookies with Vanilla Cream Filling; Gluten-free

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Hello gorgeous!

Low-FODMAP Chocolate Sandwich Cookies.  With low-FODMAP Vanilla Cream.

Dare I call them ‘fauxoreos?”

I dare!

These crisp, dark, and rich Low-FODMAP Chocolate Sandwich Cookies are light and crunchy. Packed with the creamy and sweet filling that you know and love.  Made from scratch, and gluten-free.

Low-FODMAP Chocolate Sandwich Cookies with Vanilla Cream are like the store- bought version but BETTER.  And because my recipe skips all the stress of rolling and cutting out the cookies, you will love these low-FODMAP Chocolate Sandwich Cookies even more 🙂

You can make these as big as your palm, or into thin minis.  Double up the cream for that ‘stuffed’ flavor, or skip it for the pure chocolate biscuit taste.  I like to use the cookies in my low-FODMAP Chocolate Cookie Crust recipes too.

I used a little bit of guar gum in the low-FODMAP Vanilla Filling to give it that slightly gluey texture of the original store variety.  This is an ingredient in a powder form, that you can find in the baking aisles, or online.  If you don’t have it, you can certainly still enjoy the filling as is.

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Or check out over 500 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients *using available FODMAP data at time of posting

Yield: About 50 sandwich cookies (varies depending on size you make your cookies)

Serving size: 2 sandwiches

Prep time: 30 min, plus chilling (30 minutes or overnight)

Bake time: 9 min (increase for larger cookie size)

Total time: 50 min, plus chilling

Bake: 350 F


For the Cookies:

  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 & 3/4 cups all-purpose, GF, low-FODMAP flour (I use Authentic Foods GF Classic Blend- see my low-FODMAP bake off for the reasons why!)
  • 1/4 cup sweet rice flour, gluten-free
    • This is different than regular rice flour, it is made from ‘sticky rice’ and will provide a different texture to the biscuits
    • I use this flour in my low-FODMAP Speculoos Cookie recipe as well!
  • 1/2 cup Dark or Dutch Process cocoa powder
    • You can use regular cocoa, but the taste and color won’t be as rich
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum, if not added to your flour choice
  • 1/4 teaspoon salt

For the Filling:

  • 3/4 cup vegetable shortening
  • 2 & 1/2 cups confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons hot water (not boiling)
  • 1/4 teaspoon guar gum
    • You may skip this ingredient, but it helps with the texture of the filling.  Some recipes call for gelatin, but I prefer to keep this recipe vegetarian
  • A pinch salt


  • In large bowl of electric mixer fitted with flat paddle, beat the butter and sugar until creamy and light on medium-high speed
  • Add the egg and vanilla extract, beat again, scraping down bowl as necessary
  • In a medium separate bowl, whisk together the 2 LF, GF flours, cocoa powder, and the remaining dry ingredients (baking powder, baking soda, xanthan gum, salt)
  • Add this to the mixing bowl and blend on medium-low until incorporated and the dough is soft and smooth in appearance, scraping sides as necessary
  • Place the dough on a board, or silicone mat and separate into 2 equal pieces
  • Wrap each half in plastic wrap and roll into a log shape with the ends twisted, until each log is smooth.  Logs should be about 1 to 1.5 inches in diameter by 17-20 inches long *see next point.  Refrigerate 30 minutes or longer until well chilled (For a larger cookie, roll a wider log)
    • *You may also choose to refrigerate the two halves without rolling into logs, and then chill.  You can then roll out your dough on parchment paper to about 1/8 inch thick and use a small round cookie cutter for even shaped cookies.  Up to you!
  • When ready to bake the low-FODMAP cookies, preheat oven to 350F and place your rack in the center of the oven
  • Line your baking sheets with parchment paper or silicone liners
  • Using a sharp knife, begin slicing the log into 1/8-1/4-inch slices for the cookie rounds
    • This is a bit tricky, but you don’t want them thick since there will be 2 cookies per sandwich
  • Place these about 1 inch apart on your cookie sheet.  They will not spread
  • Bake for 9 minutes or until completely cooked.  Allow to rest on pan for about 5 minutes, and remove to cool on wire rack once they are set on the bottom
  • Cool completely prior to filling
  • While they are cooling, prepare the cream filling
  • In your stand mixer, cream shortening until smooth
  • Stop mixer and add 1 cup of powdered sugar then sprinkle the guar gum  and salt in this sugar prior to mixing.  Add the remaining sugar a bit at a time until incorporated
  • Add vanilla and the hot water until the desired consistency is reached (you may need a little more or less water)
  • Use a spoon to drop a ball on one cookie half, then sandwich with another half and press down.  Repeat until all the cookies are filled
    • You may also wish to use a piping bag or resealable plastic bag
  • Store in an airtight container while they last

The best, dunkable, crisp and crunchy texture!

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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