Low FODMAP Chocolate Shortbread Cookies


1 hour 15 minutes

25 minutes

Makes about 30, 2 ½ to 3-inch (6 cm to 7.5 cm) cookies; serving size 1 cookie

Description of Fody's Low FODMAP Chocolate Shortbread Cookies

These Low FODMAP Chocolate Shortbread Cookie Hearts are a buttery, rich shortbread with a deep chocolate taste that's perfect for people with IBS. You could use any shaped cookie cutter that you like, just note that the yield, baking time and serving size is based on a 2 ½-inch to 3-inch (6 cm to 7.5 cm) cookie. Read the low FODMAP recipe through and plan ahead as the dough does need to chill. I use Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, which contains xanthan gum, and I suggest that you do the same for best results. At the very least, use a flour blend that contains xanthan, which is low FODMAP. It helps the dough roll out well and not crumble.

Low FODMAP Chocolate Shortbread Heart Ingredients

  • 8 ounces (2 sticks; 226 g) unsalted butter, cut into pieces, at room temperature
  • 2/3 cup (131 g) sugar
  • 2 cups (290 g) low FODMAP gluten free all-purpose flour with xanthan gum
  • 6 tablespoons (30 g) sifted Dutch-processed cocoa
  • 1/8 teaspoon salt
  • Sugar decorations; read labels and steer clear of high FODMAP ingredients
  • 1 large egg white; optional

Cooking Directions for Chocolate Shortbread Hearts

Beat butter in a large bowl with electric mixer on medium speed until creamy. Add sugar gradually and continue beating until light and fluffy, about 5 minutes, scraping down bowl as needed.

Whisk flour, cocoa and salt together in a separate bowl to aerate and combine. Add to creamed mixture and beat on low speed until incorporated. The mixture will appear crumbly at first; keep beating until it comes together. If you have as stand mixer and a flat paddle attachment, this process will come together more quickly.

Scrape soft dough onto a large piece of plastic wrap and gather together into a flattened ball. Refrigerate for about 1 hour or until firm enough to roll out. You may chill it overnight, in which case you must soften at room temperature before proceeding.

Preheat oven to 325F/165C. Line two baking sheet pans with parchment paper; set aside.

Roll out dough on lightly floured surface to 1/4-inch (6 mm) thickness. Cut out with cookie cutter of your choice; I used hearts for Valentine’s Day. The yield and the timing in these baking instructions are for 2 ½ to 3-inch (6 mm to 7.5 cm) low FODMAP cookies. Smaller cookies will bake more quickly, and will yield more in number. Transfer cookies to parchment lined sheet pans, keeping cookies at least 1-inch (2.5 cm) apart. Re-roll extra dough and cut out as many cookies as possible.

If you want to add sugar decorations, you may do so now. Some will stick readily to the low FODMAP cookies on their own. If in doubt, lightly beat the egg white, brush egg white lightly on the cookies and then sprinkle the decorations on the egg white. They will stick to the egg white.

Bake for 20 to 25 minutes or until the edges and bottoms are completely dry. You should be able to lift a cookie up with a spatula to peek at the bottom without breaking the cookie.

Cool cookies on pans; they are somewhat delicate while warm. Store at room temperature in airtight container. Best eaten within 1 week.

About the Chef

Dédé Wilson

Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Low FODMAP recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.

This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes and Low FODMAP vegetarian recipes, food and diet guidance, as well as resources, support and more at FODMAP Everyday®.