SIBO-Friendly Vanilla with 70–80% Dark Chocolate: Sweet but Easy on Digestion
For many people with SIBO (Small Intestinal Bacterial Overgrowth), store-bought sweets like traditional vanilla cookies can trigger symptoms because they contain sugar, refined flour, gluten, and dairy. All of which can contribute to fermentation, bloating, gas, and digestive discomfort.
This homemade version is adapted for SIBO, using ingredients that are gluten-free, lactose-free, and lower in fermentable carbs, and it includes 70–80% dark chocolate — generally better tolerated than milk chocolate in low-FODMAP/SIBO diets.
Why Choose 70–80% Dark Chocolate for SIBO?
Lower sugar content compared with milk chocolate
Less likely to feed excess bacteria in the small intestine
Rich in antioxidants
Often better tolerated in moderation on a low-FODMAP diet
Key Ingredients
Gluten-free flour blend (e.g., rice flour or other SIBO-friendly flours)
Baking powder (gluten-free)
Eggs
Mild olive oil
Low-fermentation sweetener (stevia or low-dose erythritol)
70–80% dark chocolate for a light chocolate coating
How to Make Them
Preheat oven and prepare a baking tray.
Mix dry gluten-free ingredients.
Whisk eggs, oil, and sweetener, then combine with dry mix.
Shape into cookie sticks or rounds.
Bake until firm and lightly golden.
Optionally dip or drizzle with melted 70–80% dark chocolate.
Cool before serving.
Serving & Tolerance Tips
Start with small portions (e.g., 1–2 cookies).
Pair them with a meal to help minimize fermentation symptoms.
Always adjust to your own tolerance level on a low-FODMAP/SIBO plan.