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Brookies and lactose free ice cream with pan of brookies in background

FODMAP IT!™ Brookies

If you like cookies and brownies, then this rich chocolatey brookie is for you! Low FODMAP and gluten-free, too.

Low FODMAP Serving Size Info: Makes 30 Brookies; serving size 1 brookie

Course: Dessert, Snack, Treat
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Makes: 30 Brookies
Calories: 89 kcal
Author: Dédé Wilson


  • 6 ounces (170 g) 50% to 55% semisweet chocolate, finely chopped
  • 1 tablespoon vegetable oil, such as canola or other neutral flavored oil
  • 1 teaspoon unsalted butter
  • 3/4 cup (160 g) firmly packed light brown sugar
  • 2 large eggs, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon instant espresso powder, optional
  • 1/3 cup (49 g) low FODMAP gluten-free flour, such as Bob’s Red Mill 1 to 1 Baking Flour
  • 1/4 teaspoon baking powder; use gluten-free if following a gluten-free diet
  • 1/4 teaspoon salt
  • 6 ounces (170 g) 60% to 70% bittersweet chocolate, chopped into small chunks


  1. Melt the 6 ounces (170 g) of 50% to 55% semisweet chocolate along with the oil and butter either in a microwave safe bowl or over simmering water. Whisk together until smooth and cool. This cooling part is very important and it is easy to want to rush. Be patient! Whisk the mixture from time to time to dissipate the heat.
  2. Meanwhile, position two racks in the upper and lower third of oven. You will be baking a total of three sheet pans of cookies, but if you try and bake them all at once, they will not bake evenly. Baking two at a time, and then the last one on its own is the way to go. Line three half-sheet pans with parchment paper; set aside. Preheat oven to 350°F/180°C.
  3. Beat brown sugar, eggs and vanilla (and espresso powder, if using) in a mixing bowl with an electric mixer until lightened and fluffy. Use a combination of a whisking motion and a folding motion to add the cooled chocolate mixture until combined. Sprinkle flour, baking powder and salt over this batter and fold in until a few floury streaks remain. Add the 6 ounces (170 g) of 60% to 70% chopped bittersweet chocolate and fold in until everything is combined.
  4. Dole out 10 brookies on each pan; each should be about the size of a walnut in the shell. Space them evenly.
  5. Bake for about 10 to 12 minutes total (switching pans front to back, and upper to lower rack halfway through) or until cookies have spread, the tops look a bit crackled and the edges are a bit more done than the centers, which should remain a tad soft. Cool pans on racks. Brookies are ready to serve or may be stored in single layers, separated by parchment paper, in airtight containers at room temperature for 3 days.



  • You can very easily make a nut version by pressing one walnut half onto each cookie before baking. You can see in the image below that this batch came out a bit drier in texture; this was due to a higher percentage cacao used within the batter.

If You Can Tolerate

  • Fructans: If you have passed the wheat fructan test, you can use all-purpose flour in lieu of the gluten-free flour. Use weight measurements to make this substitute instead of volume measurements for best results with this substitution.
Nutrition Facts
FODMAP IT!™ Brookies
Amount Per Serving
Calories 89 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 14mg5%
Sodium 28mg1%
Potassium 5mg0%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 10g11%
Protein 1g2%
Vitamin A 20IU0%
Calcium 2mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.