How to Host a Fantastic Low FODMAP Cookie Swap + My Collection of Cookie Recipes

Let's be honest - when you're managing IBS, the idea of a traditional cookie swap can feel more stressful than festive. Will there be anything you can actually eat? Will you have to awkwardly explain FODMAPs to everyone? Will you end up going home with a box of beautiful cookies that will make you sick?

But here's the thing: you absolutely deserve to participate in all the joyful holiday traditions, including cookie swaps. With a little planning and the right approach, you can host (or attend) a cookie swap that's inclusive, delicious, and doesn't leave anyone feeling left out or unwell.

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The Ground Rules for a Low FODMAP Cookie Swap

Make it inclusive from the start. When you send out invitations, let people know this is a low FODMAP cookie swap and briefly explain what that means. You don't need to get into personal health details - just frame it as "We're keeping it gut-friendly this year!" Most people appreciate knowing there are dietary considerations, and it actually takes the pressure off anyone else who has restrictions.

Set clear guidelines. Ask participants to:

• Avoid wheat flour, honey, high fructose corn syrup, and ingredients like inulin or chicory root

• Skip dried fruits, apple-based ingredients, and pistachios

• Use lactose-free dairy products or dairy alternatives

• Provide a complete ingredient list with their cookies

• Make at least 2-3 dozen cookies (enough for everyone to sample and take home)

Share recipes in advance. Create a shared document where everyone can post their recipe before the party. This way, people can review ingredients, ask questions, and ensure everything is truly low FODMAP. It also helps avoid duplicates and builds excitement.

Perfect Low FODMAP Cookie Recipes for Your Swap

Here are some of my favorite IBS Game Changer cookie recipes that are perfect for a cookie swap:

Classic Favorites:

• Brown Butter Salted Chocolate Chip Cookies - Better than classic chocolate chip cookies.

• Refrigerator Shortbread - So easy—and so good! Dip ‘em in chocolate and sprinkles for that festive touch.

• Cranberry Almond Biscotti - A holiday twist on the classic dunker.

Classics with a Twist:

• Chocolate Dipped Peanut Butter Rice Crispie Treats - Everyone loves a Rice Crispie treat. Add peanut butter, dip it in chocolate, and you’ve got a winner!

• Chocolate Oatmeal Cookies - Who doesn’t love an oatmeal cookie? And sandwich it with chocolate for the win.

Fun & Festive:

• Peppermint Bark Shortbread - Putting those holiday candy canes to good use!

• Santa’s Favorite Chewy Ginger Cookies - They’re Santa’s favorite. Need I say more?

No-Bake Options:

• Preacher Cookies - For those who want to participate without turning on the oven.

• Chocolate Hazelnut Cranberry Clusters - Not exactly a “cookie” but a great item for a cookie swap.

Find all my low FODMAP cookie recipes right here!

How to Actually Host the Swap

Setting up your space: Create a beautiful display area where everyone can arrange their cookies. Use tiered stands, cake plates, or even wooden boards to create different levels. Label each batch with the cookie name, baker's name, and a copy of the ingredient list. This isn't just helpful for dietary concerns - it also makes everything feel special and organized.

The exchange system: Give everyone a decorative box or container when they arrive (you can find affordable ones at craft stores, or ask guests to bring their own). Let people circulate and choose cookies throughout the party rather than doing a formal "everyone goes at once" swap. This keeps things relaxed and allows for chatting and tasting.

Make it an event, not just an exchange:

• Serve low FODMAP hot chocolate, coffee, or festive mocktails

• Play holiday music

• Have a "best presentation" or "most creative flavor" vote

• Set up a photo backdrop for people to show off their cookie haul

• Consider a white elephant gift exchange or ornament swap as an additional activity

The tasting station: Set up a separate area with small plates where people can sample cookies during the party. Not every cookie needs to be taken home - sometimes people just want to try a bite! This also helps if someone made a smaller batch or if a recipe didn't turn out perfectly.

Managing the Mix (When Not Everyone is Low FODMAP)

If you're hosting a mixed group where some people don't have dietary restrictions, you have options:

Option 1: Fully Low FODMAP - Request that all cookies be low FODMAP. Frame it as an opportunity to try something new and expand everyone's baking repertoire.

Option 2: Separate Stations - Have a clearly marked low FODMAP section and a separate "traditional" section. This works, but be prepared for potential cross-contamination and the emotional challenge of watching people enjoy things you can't have.

My honest take: I prefer Option 1. When you're hosting, you get to set the theme. People are surprisingly open to trying new baking challenges, and it ensures nobody feels left out. Plus, most low FODMAP cookies taste so good that guests won't even realize they're "restricted."

What to Do When You're a Guest at a Traditional Cookie Swap

If you're invited to a cookie swap that isn't low FODMAP friendly:

Communicate early: Let the host know about your dietary needs and offer to bring low FODMAP options. Ask if you can include a card with your cookies explaining they're gut-friendly, in case others have similar needs.

Bring extras: Make enough low FODMAP cookies that you can trade exclusively for your own and have plenty to take home. You're essentially creating your own sub-swap.

Don't feel obligated to participate: If the event won't accommodate you and you'll end up with cookies you can't eat, it's okay to politely decline. Suggest an alternative like meeting for coffee or doing a cookie baking session together instead.

The Day-After Strategy

Storage tips: Most cookies freeze beautifully. Portion them into small bags or containers so you can pull out a few at a time rather than being tempted to eat the entire haul in one sitting (we've all been there).

Sharing the love: If you end up with more cookies than you can reasonably eat, share them with coworkers, neighbors, or bring them to your next gathering. Low FODMAP cookies are still delicious cookies, and everyone appreciates a homemade treat.

Recipe exchange: Follow up with participants by sharing a digital recipe collection. This extends the cookie swap beyond one event and gives everyone new recipes to add to their rotation.

The Real Gift

The best part of hosting a low FODMAP cookie swap isn't just the delicious cookies (though that's definitely a perk). It's creating a space where everyone can participate fully in a beloved holiday tradition without worry or exclusion. It's showing people that dietary restrictions don't mean missing out on joy and connection. And it's building a community of people who get it - who understand that food can be both celebratory and supportive of our health.

So go ahead and send those invitations. Your cookie swap is going to be amazing, inclusive, and absolutely delicious. And who knows? You might just start a new tradition that others want to replicate.

Ready to start planning? Browse my complete collection of low FODMAP cookie recipes and get baking!

Have you hosted or attended a low FODMAP cookie swap? Share your tips and favorite recipes in the comments below!

Pumpkin Pecan Streusel Cake (Low FODMAP)

15 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-Free • Makes 16 • Ok to make-ahead: Steps 1 - 2

Fall flavor, without the fallout. This pumpkin pecan streusel cake is soft, spiced, and melt-in-your-mouth delicious—minus the gluten, sugar, or post-dessert regrets. When made with almond flour and allulose, it’s a gut-friendly twist on a classic coffee cake that’s as kind to your system as it is to your taste buds. Perfect for brunch, meal prep, or whenever pumpkin spice season calls your name. IBS-friendly, keto-approved, and 100% crave-worthy.

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Here's what awaits you in the club:

• Exclusive weekly recipes: Be the first to try my latest delicious low-FODMAP creations!

• Simple & Easy: My recipes continue to focus on readily available ingredients and effortless preparation, perfect for family-friendly meals (no more separate low-FODMAP meal prep!).

• Hundreds of existing recipes: Gain access to my entire library of low-FODMAP recipes, all conveniently organized.

You can join for free or sign up for only $5/month. Your support fuels my passion for creating new, delicious, and easy-to-make low-FODMAP recipes just for you.

Let's go on this delicious low-FODMAP journey together.

Flourless Super Fudgy Zucchini Brownies (Low FODMAP)

15 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-Free • Makes 16 • Ok to make-ahead: Steps 1 - 4

Let's be honest - when you're following a low FODMAP diet, finding a dessert that actually satisfies your chocolate cravings can feel impossible. Enter these game-changing brownies that are so fudgy and decadent, no one will ever guess they're packed with zucchini and completely flour-free.

The secret? Finely grated zucchini adds incredible moisture while keeping things gut-friendly, and a blend of cocoa powder and dark chocolate creates that rich, intense flavor we're all after. These beauties are naturally gluten-free and won't leave you with that heavy, bloated feeling that traditional brownies can trigger.

IBS-Friendly Win: The zucchini is practically undetectable but adds fiber and nutrients, while keeping FODMAP levels low. Perfect for when you need something sweet that won't upset your system.

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To streamline your search through hundreds of existing recipes, I'm moving the release of my new weekly creations to the Recipe Club on Patreon. In the club, you’ll get access to a treasure trove of low-FODMAP goodness, complete with collections and filters to use as your virtual cookbook!

Here's what awaits you in the club:

• Exclusive weekly recipes: Be the first to try my latest delicious low-FODMAP creations!

• Simple & Easy: My recipes continue to focus on readily available ingredients and effortless preparation, perfect for family-friendly meals (no more separate low-FODMAP meal prep!).

• Hundreds of existing recipes: Gain access to my entire library of low-FODMAP recipes, all conveniently organized.

You can join for free or sign up for only $5/month. Your support fuels my passion for creating new, delicious, and easy-to-make low-FODMAP recipes just for you.

Let's go on this delicious low-FODMAP journey together.

Almond Flour Butter Pastry Crust (Low FODMAP)

5 Minutes prep • 15 - 25 Minutes cook • Low FODMAP • Gluten-Free • Makes 1 9-inch Crust • Ok to make-ahead: Steps 1 - 4

This Almond Flour Butter Pastry Crust is my new favorite as my go-to base for savory quiches or sweet pies—without the gut drama. Made with only 5 simple, wholesome ingredients like almond flour, real butter, and an egg for structure, this low-FODMAP, gluten-free crust delivers that golden, tender bite you’ve been missing. No grains, no bloat—just a rich, melt-in-your-mouth pastry that’s easy to prep and even easier to love. Perfect for anyone who thought a homemade crust was off the table—literally!

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To streamline your search through hundreds of existing recipes, I'm moving the release of my new weekly creations to the Recipe Club on Patreon. In the club, you’ll get access to a treasure trove of low-FODMAP goodness, complete with collections and filters to use as your virtual cookbook!

Here's what awaits you in the club:

• Exclusive weekly recipes: Be the first to try my latest delicious low-FODMAP creations!

• Simple & Easy: My recipes continue to focus on readily available ingredients and effortless preparation, perfect for family-friendly meals (no more separate low-FODMAP meal prep!).

• Hundreds of existing recipes: Gain access to my entire library of low-FODMAP recipes, all conveniently organized.

You can join for free or sign up for only $5/month. Your support fuels my passion for creating new, delicious, and easy-to-make low-FODMAP recipes just for you.

Let's go on this delicious low-FODMAP journey together.

Oatmeal Peanut Butter Cake Bars (Low FODMAP)

20 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-Free • Makes 12 - 16 • Ok to make-ahead: Steps 1 - 4

If you love the comforting taste of oatmeal and the rich, nutty flavor of peanut butter, these Gluten-Free Oatmeal Peanut Butter Cake Bars are about to become your new favorite treat. Soft, moist, and lightly sweetened, they strike the perfect balance between wholesome and indulgent. Made with hearty gluten-free oats, creamy peanut butter, and simple pantry ingredients, these bars are not only naturally gluten-free but also easy to make in under an hour. Enjoy them as a guilt-free dessert that everyone will love—gluten-free or not!

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To streamline your search through hundreds of existing recipes, I'm moving the release of my new weekly creations to the Recipe Club on Patreon. In the club, you’ll get access to a treasure trove of low-FODMAP goodness, complete with collections and filters to use as your virtual cookbook!

Here's what awaits you in the club:

• Exclusive weekly recipes: Be the first to try my latest delicious low-FODMAP creations!

• Simple & Easy: My recipes continue to focus on readily available ingredients and effortless preparation, perfect for family-friendly meals (no more separate low-FODMAP meal prep!).

• Hundreds of existing recipes: Gain access to my entire library of low-FODMAP recipes, all conveniently organized.

You can join for free or sign up for only $5/month. Your support fuels my passion for creating new, delicious, and easy-to-make low-FODMAP recipes just for you.

Let's go on this delicious low-FODMAP journey together.

Strawberry Mint Compote (low FODMAP)

10 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-Free • Makes 1 cup • Ok to make-ahead: Steps 1 - 3

Delightfully fresh and bursting with vibrant flavors, Strawberry Mint Compote is the perfect way to elevate any dish with its sweet-tart strawberries mingled with the invigorating essence of mint. Whether drizzled over creamy vanilla ice cream or paired with a rich aged cheese, this compote adds a delicious twist that complements sweet and savory alike. Simple to make yet impressively flavorful, it's a versatile condiment that promises to brighten up your culinary creations with every spoonful.

Become a Patron!

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To streamline your search through hundreds of existing recipes, I'm moving the release of my new weekly creations to the Recipe Club on Patreon. In the club, you’ll get access to a treasure trove of low-FODMAP goodness, complete with collections and filters to use as your virtual cookbook!

Here's what awaits you in the club:

• Exclusive weekly recipes: Be the first to try my latest delicious low-FODMAP creations!

• Simple & Easy: My recipes continue to focus on readily available ingredients and effortless preparation, perfect for family-friendly meals (no more separate low-FODMAP meal prep!).

• Hundreds of existing recipes: Gain access to my entire library of low-FODMAP recipes, all conveniently organized.

You can join for free or sign up for only $5/month. Your support fuels my passion for creating new, delicious, and easy-to-make low-FODMAP recipes just for you.

Let's go on this delicious low-FODMAP journey together.

Chocolate Drizzled Pecan Shortbread (Low FODMAP)

15 Minutes prep • 10 Minutes cook • Low FODMAP • Gluten-Free • Makes 36

Indulge in the rich, buttery goodness of my Chocolate Drizzled Pecan Shortbread—a perfect harmony of tender, pecan-topped shortbread and decadent dark chocolate drizzle. This classic treat combines the satisfying crunch of toasted pecans with a delicate, melt-in-your-mouth texture that's irresistible with every bite. Whether you're looking to impress guests or simply treat yourself, this recipe promises to elevate any occasion with its delightful blend of flavors. Get ready to savor the magic of homemade shortbread with the luxurious touch of chocolate.

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To streamline your search through hundreds of existing recipes, I'm moving the release of my new weekly creations to the Recipe Club on Patreon. In the club, you’ll get access to a treasure trove of low-FODMAP goodness, complete with collections and filters to use as your virtual cookbook!

Here's what awaits you in the club:

• Exclusive weekly recipes: Be the first to try my latest delicious low-FODMAP creations!

• Simple & Easy: My recipes continue to focus on readily available ingredients and effortless preparation, perfect for family-friendly meals (no more separate low-FODMAP meal prep!).

• Hundreds of existing recipes: Gain access to my entire library of low-FODMAP recipes, all conveniently organized.

You can join for free or sign up for only $5/month. Your support fuels my passion for creating new, delicious, and easy-to-make low-FODMAP recipes just for you.

Let's go on this delicious low-FODMAP journey together.

Sarah’s No Spike Nutty Bars (Low FODMAP)

10 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-Free • Keto Friendly • Makes 36 bars

Say hello to a sweet without the sugar crash! Sarah’s Spike Nutty Bars are the perfect blend of crunch, flavor, and nourishment—crafted with a powerhouse mix of nuts and seeds and naturally sweetened with allulose to keep your blood sugar happy. Whether you need a quick breakfast bite, a post-workout pick-me-up, or a guilt-free treat to satisfy your sweet tooth, these bars are a deliciously smart choice. No refined sugars, no spikes—just clean energy and pure nutty goodness in every bite.

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To streamline your search through hundreds of existing recipes, I'm moving the release of my new weekly creations to the Recipe Club on Patreon. In the club, you’ll get access to a treasure trove of low-FODMAP goodness, complete with collections and filters to use as your virtual cookbook!

Here's what awaits you in the club:

• Exclusive weekly recipes: Be the first to try my latest delicious low-FODMAP creations!

• Simple & Easy: My recipes continue to focus on readily available ingredients and effortless preparation, perfect for family-friendly meals (no more separate low-FODMAP meal prep!).

• Hundreds of existing recipes: Gain access to my entire library of low-FODMAP recipes, all conveniently organized.

You can join for free or sign up for only $5/month. Your support fuels my passion for creating new, delicious, and easy-to-make low-FODMAP recipes just for you.

Let's go on this delicious low-FODMAP journey together.

Lightly Sweet and Salty Nuts (Low FODMAP)

5 Minutes prep • 10 Minutes cook • Low FODMAP • Gluten-Free • Lactose-Free • Makes 5 cups • Ok to make-ahead: Steps 1 - 4

Craving a crunchy, flavorful snack? Look no further than these irresistible Lightly Sweet and Salty Nuts. The perfect balance of sweet and savory makes them impossible to resist. They are so easy to make, you have them ready in a jiffy. You can use other kinds of nuts instead, or in addition to, these two. I used nuts from Costco for this recipe which also made it very cost-effective.

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To streamline your search through hundreds of existing recipes, I'm moving the release of my new weekly creations to the Recipe Club on Patreon. In the club, you’ll get access to a treasure trove of low-FODMAP goodness, complete with collections and filters to use as your virtual cookbook!

Here's what awaits you in the club:

• Exclusive weekly recipes: Be the first to try my latest delicious low-FODMAP creations!

• Simple & Easy: My recipes continue to focus on readily available ingredients and effortless preparation, perfect for family-friendly meals (no more separate low-FODMAP meal prep!).

• Hundreds of existing recipes: Gain access to my entire library of low-FODMAP recipes, all conveniently organized.

You can join for free or sign up for only $5/month. Your support fuels my passion for creating new, delicious, and easy-to-make low-FODMAP recipes just for you.

Let's go on this delicious low-FODMAP journey together.

Cinnamon Spice Cake with Eggnog Buttercream (Low FODMAP)

15 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-Free • Serves 12 • Ok to make-ahead: Steps 1 - 2

Warm, cozy, and full of festive cheer, this Cinnamon Spice Cake with Eggnog Buttercream is the perfect dessert to keep the holiday season going! The cake itself is a soft, moist masterpiece, infused with the comforting flavors of cinnamon, nutmeg, and a hint of clove—spices that evoke memories of cozy winter nights and festive gatherings. Topped with a rich, velvety Eggnog Buttercream frosting, this cake is a luxurious treat that combines the creamy, spiced flavor of eggnog with the sweetness of buttercream. Whether you're hosting a party, celebrating a special occasion, or simply treating yourself, this cake is sure to be a seasonal favorite.

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Here's what awaits you in the club:

• Exclusive weekly recipes: Be the first to try my latest delicious low-FODMAP creations!

• Simple & Easy: My recipes continue to focus on readily available ingredients and effortless preparation, perfect for family-friendly meals (no more separate low-FODMAP meal prep!).

• Hundreds of existing recipes: Gain access to my entire library of low-FODMAP recipes, all conveniently organized.

You can join for free or sign up for only $5/month. Your support fuels my passion for creating new, delicious, and easy-to-make low-FODMAP recipes just for you.

Let's go on this delicious low-FODMAP journey together.

Raspberry Blueberry Sour Cream Coffee Cake (Low FODMAP)

15 Minutes prep • 45 Minutes cook • Low FODMAP • Gluten-Free • Serves 8 • Ok to make-ahead: Steps 1 - 2

A delightful blend of sweet and tangy, this coffee cake is a perfect accompaniment to your morning coffee or afternoon tea. The juicy raspberries and blueberries add a burst of fruity flavor, while the creamy sour cream gives the cake a tender, moist texture.

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Here's what awaits you in the club:

• Exclusive weekly recipes: Be the first to try my latest delicious low-FODMAP creations!

• Simple & Easy: My recipes continue to focus on readily available ingredients and effortless preparation, perfect for family-friendly meals (no more separate low-FODMAP meal prep!).

• Hundreds of existing recipes: Gain access to my entire library of low-FODMAP recipes, all conveniently organized.

You can join for free or sign up for only $5/month. Your support fuels my passion for creating new, delicious, and easy-to-make low-FODMAP recipes just for you.

Let's go on this delicious low-FODMAP journey together.

Soft Pumpkin Spice Cookies with Cream Cheese Frosting (Low FODMAP)

20 Minutes prep • 11 Minutes cook • Low FODMAP • Gluten-Free • Makes 24 • Ok to make-ahead: Steps 1 - 5

These soft pumpkin cookies with cream cheese frosting are the perfect fall treat. Cake-like cookies, loaded with delightful pumpkin spice flavor capture all the cozy goodness of the season. Topped with a generous drizzle of cream cheese frosting and a dusting of fresh nutmeg, each bite melts in your mouth, making them an irresistible addition to any autumn gathering. Whether you're a pumpkin lover or just looking for a sweet treat to celebrate cooler days, these cookies are the ultimate indulgence.

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To streamline your search through hundreds of existing recipes, I'm moving the release of my new weekly creations to the Recipe Club on Patreon. In the club, you’ll get access to a treasure trove of low-FODMAP goodness, complete with collections and filters to use as your virtual cookbook!

Here's what awaits you in the club:

• Exclusive weekly recipes: Be the first to try my latest delicious low-FODMAP creations!

• Simple & Easy: My recipes continue to focus on readily available ingredients and effortless preparation, perfect for family-friendly meals (no more separate low-FODMAP meal prep!).

• Hundreds of existing recipes: Gain access to my entire library of low-FODMAP recipes, all conveniently organized.

You can join for free or sign up for only $5/month. Your support fuels my passion for creating new, delicious, and easy-to-make low-FODMAP recipes just for you.

Let's go on this delicious low-FODMAP journey together.

Maple Glazed Pumpkin Banana Quick Bread (Low FODMAP)

10 Minutes prep • 50 Minutes cook • Low FODMAP • Gluten-Free • Makes 2 Small Loaves • Ok to make-ahead: Steps 1 - 2

Pumpkin and seasonal spices make this delicious quick bread the perfect autumn treat. The addition of perfectly ripe bananas, and the sweet maple glaze creates the perfect balance of flavor for one of those comforting desserts you crave when the weather turns crisp. Enjoy a slice with your morning coffee or as a cozy dessert.

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Here's what awaits you in the club:

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• Simple & Easy: My recipes continue to focus on readily available ingredients and effortless preparation, perfect for family-friendly meals (no more separate low-FODMAP meal prep!).

• Hundreds of existing recipes: Gain access to my entire library of low-FODMAP recipes, all conveniently organized.

You can join for free or sign up for only $5/month. Your support fuels my passion for creating new, delicious, and easy-to-make low-FODMAP recipes just for you.

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Perfect Peanut Butter Ice Cream (Low FODMAP)

15 Minutes prep • 6 Hours Chill • Low FODMAP • Gluten-free • Serves 8 - 10 • Ok to make ahead: Steps 1-3

Do you love peanut butter? Have you ever wished you could turn that love of peanut butter into an ice cream? Look no further. This is it! Made with just three basic ingredients, and no churning required, this incredible ice cream comes together in a flash. Plus, you have the freedom to customize it with your favorite mix-ins, such as fudge ribbon, chopped peanuts, chocolate chips, or anything your heart desires. So, get ready to whip up a batch of peanut butter paradise.

See this new recipe in my FREE recipe club.

To streamline your search through hundreds of existing recipes, I'm moving the release of my new weekly creations to the Recipe Club on Patreon. In the club, you’ll get access to a treasure trove of low-FODMAP goodness, complete with collections and filters to use as your virtual cookbook!

Here's what awaits you in the club:

• Exclusive weekly recipes: Be the first to try my latest delicious low-FODMAP creations!

• Simple & Easy: My recipes continue to focus on readily available ingredients and effortless preparation, perfect for family-friendly meals (no more separate low-FODMAP meal prep!).

• Hundreds of existing recipes: Gain access to my entire library of low-FODMAP recipes, all conveniently organized.

You can join for free or sign up for only $5/month. Your support fuels my passion for creating new, delicious, and easy-to-make low-FODMAP recipes just for you.

Let's go on this delicious low-FODMAP journey together.

More Deliciously Low FODMAP™ dessert recipes

Amazing Apple Pie Ice Cream (Low FODMAP)

30 Minutes prep • 6 Hours Chill • Low FODMAP • Gluten-free • Serves 10 • Ok to make ahead: Steps 1-5

Calling all apple pie lovers! This isn't your average ice cream. This no-churn delight is bursting with the flavor of spiced apples, creamy vanilla ice cream, and crunchy sweet oatmeal clusters. This recipe captures all the delightful flavors of a classic apple pie a la mode in a refreshing frozen treat. Even better, by maximizing the flavor and minimizing the amount of apples used, you can enjoy a full serving of this recipe even while following a low-FODMAP diet. Get ready to experience the taste of apple pie in every delicious bite.

See this new recipe in my FREE recipe club.

To streamline your search through hundreds of existing recipes, I'm moving the release of my new weekly creations to the Recipe Club on Patreon. In the club, you’ll get access to a treasure trove of low-FODMAP goodness, complete with collections and filters to use as your virtual cookbook!

Here's what awaits you in the club:

• Exclusive weekly recipes: Be the first to try my latest delicious low-FODMAP creations!

• Simple & Easy: My recipes continue to focus on readily available ingredients and effortless preparation, perfect for family-friendly meals (no more separate low-FODMAP meal prep!).

• Hundreds of existing recipes: Gain access to my entire library of low-FODMAP recipes, all conveniently organized.

You can join for free or sign up for only $5/month. Your support fuels my passion for creating new, delicious, and easy-to-make low-FODMAP recipes just for you.

Let's go on this delicious low-FODMAP journey together.

More Deliciously Low FODMAP™ dessert recipes

Lemon-Glazed Zucchini Cinnamon Spice Cookies (Low FODMAP)

25 Minutes • 11 Minutes cook • Low FODMAP • Gluten-Free • Makes 3 dozen • Ok to make-ahead: Steps 1 - 4

Craving a delightful twist on a classic cookie? Look no further! These Lemon-Glazed Zucchini Cinnamon Spice Cookies boast moist, tender zucchini dough bursting with warm cinnamon flavor. A bright, sweet lemon glaze finishes them off, creating a perfect balance of sweet and tangy in every bite.

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Here's what awaits you in the club:

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• Simple & Easy: My recipes continue to focus on readily available ingredients and effortless preparation, perfect for family-friendly meals (no more separate low-FODMAP meal prep!).

• Hundreds of existing recipes: Gain access to my entire library of low-FODMAP recipes, all conveniently organized.

You can join for free or sign up for only $5/month. Your support fuels my passion for creating new, delicious, and easy-to-make low-FODMAP recipes just for you.

Let's go on this delicious low-FODMAP journey together.

Chocolate Kissed Strawberry Ice Cream (Low FODMAP)

10 Minutes prep • 6 Hours Chill • Low FODMAP • Gluten-free • Serves 9 • Ok to make ahead: Steps 1-4

Are you looking for a simple yet amazing finish to your next BBQ or dinner? This no-churn homemade ice cream delivers! It’s the perfect combination of vivid strawberry flavor, blended with decadent dark chocolate chunks, all swirled into a luxuriously creamy base. With just five ingredients and minimal prep, you'll be savoring your new favorite ice cream in no time.

See this new recipe in my FREE recipe club.

To streamline your search through hundreds of existing recipes, I'm moving the release of my new weekly creations to the Recipe Club on Patreon. In the club, you’ll get access to a treasure trove of low-FODMAP goodness, complete with collections and filters to use as your virtual cookbook!

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More Deliciously Low FODMAP™ dessert recipes

Fresh Cape Cod Style Berry Pie (Low FODMAP)

15 Minutes prep • 60 Minutes cook (pie crust) • Low FODMAP • Gluten-free • Serves 8 • Ok to make ahead: Steps 1-5

This is the perfect summer dessert as we are in the heart of the blueberry season. And this one-crust, no-bake pie is bursting with flavor in every bite. So easy to make and simply perfect with a dollop of my Real Whipped Cream or my Whipped Coconut Cream. Serve it to family, friends, or at the neighborhood potluck. You might even enter it in the next pie-baking competition you’re invited to. It’s a winner.

Ingredients

4 cups fresh blueberries, washed and dried (or combine with raspberries and/or strawberries)

1 cup water, divided

2 tablespoons cornstarch

3/4 cup superfine or granulated sugar (not powdered sugar)

1 pinch Kosher salt

1 tablespoon white vinegar (trust me, this balances the flavor)

1 blind-baked 9-inch pie crust (I use my Perfectly Buttery Pate Brise pie crust—but you can also use any pre-made gluten-free crust you like) - see directions below.

Directions

(1) Prepare: Prepare and blind bake your pie crust (see directions below). Wash and dry the berries.

(2) Make the syrup: In a medium saucepan, set over medium-high heat, combine 1 cup blueberries and 3/4 cup water. Bring to a boil and simmer for about 5 minutes until the berries are softened and they have released their juice and color into the water.

(3) Strain and KEEP the berries: Strain the syrup away from the berries and KEEP the syrup AND the berries (which will be added back into the pie filling).

(4) Return the syrup to the saucepan: Blend 2 tablespoons of cornstarch with the remaining 1/4 cup water and stir to blend. Add the cornstarch mixture, sugar, and salt to the syrup in the saucepan. Bring to a boil while whisking constantly and cook until VERY thick and reduced which takes about 2 minutes after bringing it to a boil.

(5) Finish: Once thickened, remove from the heat. Stir in the vinegar. Then mix in reserved cooked berries and 1 cup of the remaining fresh berries. Pour the mixture into the pre-baked pie crust. Top with the remaining fresh blueberries/raspberries/strawberries and chill for 3-4 hours.

(6) Plate and serve: Serve with a generous dollop of my Real Whipped Cream or my Whipped Coconut Cream. Store leftover pie in the refrigerator for up to 2 days.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Directions for blind baking your pie crust: Blind-bake just means you are baking your pie crust with nothing in it. This method is simple and works well every time. Roll out the crust and press it into a 9-inch pie plate. Then put the crust in the refrigerator or freezer and let rest for an hour or 2 (or more). Heat the oven to 350 degrees F. It’s easiest to use a pie crust weight but you can also use a piece of foil that has been sprayed with cooking oil. Press the foil onto the crust and fill with pie weights (or dried beans work well too—fill to the top of the crust.) Bake for 50-55 minutes with the weights. Then remove from the oven and check. If the crust isn't brown enough on the bottom - bake for 5-10 minutes more. You want the crust to be fully cooked because it’s not going back in the oven once you fill it. When cooked, remove from the oven and let cool. Then, proceed to fill the pie per the instructions above.

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ dessert recipes

Easy No-Churn Chocolate Ice Cream (Low FODMAP)

15 Minutes prep • 4 Hours chill • Low FODMAP • Gluten-free • Serves 4 - 6 • Ok to make ahead: Steps 1-2

Chocolate ice cream this creamy and rich is hard to find. Unless you make it yourself! This recipe comes together quickly and simply with two kinds of chocolate and real cream. These simple ingredients are the key to making it the best and easiest chocolate ice cream around. It needs a bit of chill time so it’s ideal to make it the night before you want to serve it. Eat it as is, or serve it with any of your favorite low FODMAP toppings.

Ingredients

2 cups heavy cream

1/2 cup superfine sugar (this is baking sugar, not confectioners sugar; you can substitute white sugar but it doesn’t dissolve as fast)

1/3 cup Dutch process cacao (I used Ghirardelli)

2 ounces bittersweet or semi-sweet chocolate, chopped (I used Ghirardelli 70% Extra Bittersweet)

1 teaspoon vanilla extract

1 pinch Kosher salt

Directions

(1) Prepare the ice cream: Put all ingredients, except the chopped chocolate, together in the bowl of your stand mixer fitted with the whisk attachment. Whisk until soft peaks form. Don’t keep whipping past the soft peaks stage. You’re not making whipped cream. Fold the chopped chocolate into the blended cream mixture.

(2) Freeze the ice cream: Put the whipped mixture into a container with some depth to it, cover tightly, and freeze until firm (about 3 - 4 hours or overnight).

Make-ahead note: At this point, the ice cream can be stored in an airtight container in the freezer for up to 4 weeks.

(3) Plate and serve: Remove and thaw for 2 - 3 minutes before scooping so the ice cream is nice and creamy.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ dessert recipes

Sour Cream Blueberry Coffee Cake (Low FODMAP)

15 Minutes prep • 45 Minutes cook • Low FODMAP • Gluten-free • Serves 8 • Ok to make ahead: Steps 1-2

This is a classic. Tender cake with a crunchy streusel on top and in the middle with bright blueberries throughout. It’s comfort food that’s even more delicious when it’s warm with a bit of butter melting into it. Perfect for a slow Sunday morning with a cup of coffee and your slippers on. The kitchen will smell delightful so you’ll have to work fast before the house wakes up and realizes you’ve made something scrumptious!

Ingredients: Coffee Cake

1 stick (8 tablespoons) salted butter, at room temperature

1/2 cup granulated sugar

1 tablespoon lemon zest

1/2 cup lactose-free sour cream

1 tablespoon vanilla extract

3 large eggs, at room temperature

3/4 cup all-purpose gluten-free flour

1/4 cup gf Jules gluten-free flour (makes it lighter, but you can use all gluten-free all-purpose flour if you prefer)

3/4 cup almond flour

2 teaspoons baking powder

1/2 teaspoon Kosher salt

1 cup fresh or frozen blueberries

Ingredients: Streusel

1/2 cup light brown sugar

2 tablespoons gluten-free flour

2 tablespoons butter

Directions

(1) Prepare: Preheat the oven to 375 degrees F. Grease the bottom and sides of a 9-inch springform pan or (9 x 5-inch) loaf pan.

(2) Make the streusel: To make the streusel. Combine all ingredients in a bowl and mix until a crumble forms.

(3) Make the batter: In the bowl of your stand mixer, beat together the butter, sugar, and lemon zest until combined. Add the sour cream and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, almond flour, baking powder, and salt. Fold in the blueberries by hand so they don’t get crushed.

(4) Finish: Spoon half the batter into the prepared pan. Sprinkle 1/2 the streusel evenly over the batter. Add the remaining batter and then sprinkle evenly with the remaining streusel.

(5) Bake: Bake for 55-60 minutes, or until the center is just set and toothpick comes out clean.

(6) Plate and serve: Slice and serve warm with a pat of butter melting into the streusel topping.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ dessert recipes