Low-FODMAP Orange Chocolate Biscotti Cookies; Gluten-free, Dairy-free

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These low-FODMAP Orange Chocolate Biscotti Cookies are crunchy, aromatic, sweet and full of the flavors that you love.

These are so good, you will brew a pot of tea just to eat them.

I used to think that biscotti were difficult to make, but actually these are quite simple.  Gluten-free flour is the perfect choice for a light and crisp low-FODMAP biscotti. Adding orange and chocolate will remind you of my amazing low-FODMAP Orange Chocolate Ecstasy Happy Bar!

For different flavors, add toasted sliced almonds or walnuts, or sub in cranberries for the chocolate, and make them orange cranberry low-FODMAP biscotti.  Delicious!

Note: I used real orange juice and zest to get the orange flavor in these biscotti, rather than adding extracts.  I think they are perfect, fresh and orangey tasting.  However, if you are desiring very strong orange flavor I suggest adding 1/2-1 teaspoon of orange extract as well 🙂

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Or check out over 400 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

P.S. Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!

the low-fodmap IBS solution

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Yield: 30-36 cookies, 2 cookies per serving

Prep time: 20 min plus cooling

Bake time: 55 min (30 min, then 25 min)

Total time: 75 min plus cooling

Bake 325 F

Modified from recipe by Annalise G Roberts, The Food Philosopher.com


  • 2 cups all-purpose, gluten-free low-FODMAP flour blend (I like Authentic Foods GF Classical Blend for all my baking)
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon xanthan gum (if your blend does not have this added already)
  • 1 & 1/2 packed tablespoons orange zest (about 1 orange)
  • 2 large eggs, room temperature
  • 1/3 cup canola oil or other neutral oil with high heat point
  • 1 tablespoon fresh squeezed orange juice (zest your orange and then squeeze it, you shouldn’t need more than 1/2 orange for this juice)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (you can skip this, but I love the flavor of cinnamon)
  • 3/4 cup semisweet chocolate chips, dairy-free if necessary
  • Coarse sugar, for sprinkling (optional)


  • Preheat oven to 325ºF. Lightly grease a large cookie sheet with cooking spray and dust with rice flour or all-purpose GF flour (can also use silicone baking sheets or parchment liners)
  • Combine low-FODMAP flour, sugar, salt, cinnamon, baking powder, xanthan gum and orange zest in large bowl of electric mixer with flat paddle on low speed
  • Add eggs, canola oil, orange juice, and vanilla; beat at medium speed until combined (dough will seem crumbly)
  • Transfer dough to a large piece of plastic wrap, and knead it until smooth, then work the chocolate chips in by hand (dough will get smooth as you work it)
  • Separate the dough into 3 mounds
    • I used plastic wrap to measure out 3 equal portions
  • Shape dough into three logs on your baking board
    • Each should measure 8-9 inches long x 2 inches wide and 3/4 inch high
      • If you prefer your biscottis to be longer, then make it 4 inches wide, and opt for only 2 logs
    • I used the plastic wrap to shape and smooth the logs
  • Lay logs on prepared cookie sheet about 2 & 1/2 inches apart
  • Sprinkle with coarse sugar, if using
  • Place in center of oven and bake 30 minutes, until light golden. Logs will spread and flatten slightly
  • Remove from oven and let cool 8-10 minutes on the cookie sheet
  • Using a sharp knife, cut logs on a diagonal into 1/2 – 3/4 inch wide slices (I did this step while the logs were still on the cookie sheet, as moving them seemed tricky)
    • The chocolate chips may smear slightly, they will still taste delicious 🙂
  • Spread out the cut slices, standing up, and return to oven
  • Bake about another 25 minutes, until light golden brown (since ovens vary, yours may need a little more or less time)
    • If you like your biscotti very dry and crisp, then make sure they turn golden brown before removing
  • Remove from oven, let cool slightly then transfer to a rack to cool completely
  • Once completely cool, store in an airtight container for 3 days at room temperature, or in the fridge for 3 weeks.  These also freeze beautifully

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Comments Rating 5 (1 review)

3 Responses

  1. Love a Good Crunch!

    Always been partial to crunchy rather than chewy biscuits, and have finally made these gorgeous to munch crunchy bickies! Made them into 2 logs which yielded 15-17 biscuits, and replaced choc chips with toasted chopped pecans (about 1/2 cup).
    The only problem with them is that I don’t know how to stop munching on them! My next adventure with this recipe is to replace the orange juice with coffee with perhaps hazelnuts (say 1/2 cup toasted then chopped). Gonna be awesome! Thanks Dr Paul’s, as usual?!

    1. Me again! Just a little hack for anyone making biscotti. Use gloves to handle the dough when shaping into logs. I find the dough awfully sticky and tricky to handle. The vinyl gloves I use prevents the dough adhering to your fingers.
      Happy baking!

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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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