Low FODMAP Brookies (Low FODMAP)

The person who decided to combine brownies and cookie dough to make the brookie should be made a saint. The brookie combines two of my favourite dessert foods of all time, but I made sure my Low FODMAP Brookies didn’t include raw eggs OR flour, because my mum would start planning my funeral if I consumed either ingredient in my childhood. They are still decadent, absolutely delicious and the perfect treat after a long, hard day.

In my opinion, a brownie of any kind should not be in the oven long. A gooey, sludgy slab is exactly the kind of brownie I want to be sinking my teeth into. And today, I’m not interested in the healthier alternatives, because sometimes eating a brownie whose base is chocolate, butter and sugar is the healthiest thing you can do. Brookies are for the soul. It’s up to you if you use milk or dark chocolate here. I’ve had success with both – you just need to make sure whatever size you cut the brookies into has low FODMAP portions of chocolate in them.

As I mentioned, the cookie dough layer to these brookies is safe to be eaten raw. Apparently, it’s not the best idea to eat raw flour either, so I used a safe serving (per brookie) of almond meal instead. The cookie dough only has 6 ingredients and you can whip it up in a bowl while your brownies are in the oven. Then just squash those two layers together and you’ve got yourself one of the world’s greatest partnerships!

If you’re looking for more brownie recipes, check out my Caramel Stuffed Brownies or my Sweet Potato Brownies!

Low FODMAP Brookies

Prep Time 15 minutes
Cook Time 10 minutes
Servings 16 brookies


Cookie Dough

  • 2 cups almond meal
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 1 dash vanilla essence
  • 100 grams chocolate chips lactose free if needed


  • 100 grams dark chocolate or milk chocolate
  • 60 grams salted butter
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 cup low FODMAP plain flour I use Lofo Pantry
  • 1/3 cup cacao powder
  • 1 tsp baking powder
  • pinch salt
  • dash vanilla essence
  • dash almond milk if needed


  1. Preheat the oven to 180 degrees Celsius fan forced and grease a square baking tin.

  2. We'll make the brownies first. In the microwave, melt the chocolate and the butter.

  3. Once melted, add the brown sugar, eggs and vanilla and whisk to combine.

  4. Sift in the flour, cacao powder, baking powder and salt.

  5. If the mixture is too thick and sticky, add some almond milk to thin it out a little.

  6. Pour the batter in the greased pan and bake it in the oven for around 10 minutes or until the desired consistency.

  7. While the brownies are baking, combine melted coconut oil, maple syrup, almond meal and vanilla in a mixing bowl.

  8. Once this is combined, fold through the chocolate chips until well incorporated.

  9. When the brownies are done and have cooled, press the cookie dough on top of the brownies and cut into 16 squares. Can be stored in the fridge.

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