specialist in digestive health since 2008

specialist in digestive health since 2008

Since 2008, we’ve dedicated ourselves to crafting nutritional supplements. Our team of dieticians meticulously develops our products with exceptional care. We prioritize purity, using only essential ingredients in our formulations. This guarantees our supplements are gluten-free, soy-free, and of superior quality, ensuring safety and minimizing unwanted side effects.

low FODMAP Certified™ by the Monash University

low FODMAP Certified™ by the Monash University

Our products proudly hold the Low FODMAP Certified™ status from Monash University

more than 100,000 satisfied customers

more than 100,000 satisfied customers

Since 2008, our mission has been to “help everyone enjoy their food again.” We are proud to have supported over 100,000 customers.

Father’s day special: low-FODMAP yin yang cookies

Surprise your dad on Father’s Day with these simple yet delicious yin yang low-FODMAP cookies! They are easy to make and fun to give.

Ingredients (approx. 19 cookies):

  • 175 g oat flour (certified gluten-free)
  • 60 g toasted hazelnuts, ground
  • 9 g baking powder
  • 75 g lactose-free butter
  • 2 large eggs
  • 3 tablespoons pure cocoa powder
  • 14 g sucralose (equivalent to 140 g sugar)
  • ½ teaspoon vanilla extract

Step by step:

  1. Beat the eggs together with the sweetener and vanilla extract. Then, incorporate the butter at room temperature, slightly softened. Mix with a whisk.
  2. Add the oat flour, previously ground toasted hazelnuts, and baking powder. Mix well until you obtain a dough that you can knead with your hands.
  3. Divide the dough into two parts; in one of them, add the pure cocoa powder and integrate well.
  4. Form small balls (about 5 g each) with both doughs.
  5. Join one cocoa ball with one vanilla ball, pressing them lightly so they stick together.
  6. Place the balls in the palm of your hand and gently roll them, then flatten them.
  7. Finally, bake for about 20 minutes at 180ºC in a preheated oven.
  8. Let cool to room temperature for at least ten minutes before consuming.


Oat flour is low in FODMAPs in portions under 52 g per serving. Use certified gluten-free flour. If you have a low tolerance for fiber, you can substitute it with instant oats (check the label and ingredients) or any other flour like buckwheat flour. Avoid bran, as it is the part of the oat with the highest amount of both soluble and insoluble fiber.

Hazelnuts, like any other nuts, contain galactooligosaccharides, but we can tolerate up to 24 grams, which is about 24 hazelnuts. Therefore, the amounts listed in the recipe are suitable, as they are intended to be low-FODMAP servings.

Use 100% pure cocoa, that is, without added sugars. This does not contain any FODMAPs. Use the sweetener you usually use, remembering that it has an equivalence to 140 g of sugar.

This is a recipe by Iris Valenciano, the creator of Comiendobien.es. This is a Spanish website where you can find different recipes for different food intolerances, especially for fructose intolerance/malabsorption

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