Low Residue Chocolate Chip Cookies

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These cookies are smooth, gentle on the gut, and full of sweet flavor. Made with sifted white flour and low fiber chocolate, they’re perfect for anyone needing a soft, easy to digest dessert. No seeds, whole grains, or rough textures—just classic cookie goodness.

Ingredients Needed:

• 1 cup salted butter: softened, not browned.
• 1½ cups granulated sugar: plain white for low residue.
• 2 teaspoons vanilla extract: alcohol-free if sensitive.
• 2 large eggs: room temp, adds moisture and protein.
• 3 cups sifted white flour: use bleached, all-purpose.
• 1 teaspoon baking soda: helps cookies rise gently.
• ½ teaspoon baking powder: mild leavening.
• ½ teaspoon fine salt: optional, skip if needed.
• 1½ cups milk chocolate chips: low fiber, no nuts or dark chocolate.

How To Make Low Residue Chocolate Chip Cookies:

Preheat Oven:
Set oven to 375°F. Line cookie sheets with parchment paper.

Mix Dry Ingredients:
In a bowl, mix sifted flour, baking soda, baking powder, and salt. Set aside.

Cream Butter and Sugar:
Beat softened butter and white sugar until smooth and creamy.

Add Eggs and Vanilla:
Mix in eggs and vanilla until light and fluffy.

Combine Wet and Dry:
Slowly add dry mixture into wet, mixing just until combined.

Add Chocolate Chips:
Fold in milk chocolate chips gently.

Shape and Bake:
Roll dough into balls using 2 tablespoons. Place on prepared sheets.

Bake:
Bake 8–10 minutes until lightly golden. They should look slightly underbaked.

Cool:
Let rest on the pan 5 minutes before moving to a cooling rack.

Recipe Tips:

• Use white flour only—no whole wheat or nut flours.
• Choose plain milk chocolate chips—no dark chocolate, fiber, or nuts.
• Avoid overbaking for a soft texture that’s gentle on digestion.
• Skip added toppings or textures—no oats, seeds, or coarse sugar.
• Let cookies cool fully before eating for best softness.

How to Store & Reheat:

• Room Temperature: Keep in a sealed container for up to 5 days.
• Freezer: Store dough balls or baked cookies up to 2 months.
• To Reheat: Warm briefly in the microwave 10–15 seconds.

Nutrition Facts (approx. per cookie):

• Calories: 183
• Sodium: 105mg
• Protein: 2g
• Fat: 9g
• Carbs: 24g
• Fibre: <1g
• Sugar: 15g

FAQs:

Are chocolate chip cookies allowed on a low residue diet?
Yes, if made with low fiber ingredients and no seeds, nuts, or whole grains.

What chocolate is best for low residue?
Use milk chocolate with no added fiber or dark cacao content. Avoid nuts or inclusions.

Can I use whole wheat flour?
No. Use white flour only to keep fiber content low.

Can I make these dairy-free?
Butter is tolerated by many on a low residue diet. If needed, use a dairy-free margarine without added fibers or oils.

How do I make sure cookies stay soft?
Do not overbake and store in an airtight container. Slight underbaking helps.

Try More Recipes:

• Low Residue Pound Cake Recipe
• Low Residue Cake Recipe
• Low Residue Pizza Recipe