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High-Fiber Chocolate Chip Cookies – A Better-For-You Treat That Doesn"t Skimp

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Soft, chewy chocolate chip cookies boosted with oat fiber and flaxseed for over 5g of fiber per cookie, with none of the dry, cakey texture that usually comes with ‘healthy" cookies.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled to room temperature
  • 1 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1/4 cup soluble corn or chicory fiber syrup (or 2 tbsp additional brown sugar whisked with 2 tbsp water)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1/3 cup (about 30g) oat fiber (not oat flour)
  • 1/4 cup ground flaxseed (flax meal)
  • 1/2 cup old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 cups dark or semi-sweet chocolate chips
  • Flaky sea salt, for topping (optional)

Instructions

  1. Brown the butter in a light-colored saucepan over medium heat until it foams, then turns golden-brown and smells nutty, about 5-6 minutes. Pour into a bowl and cool to room temperature (about 20 minutes).
  2. Beat the cooled browned butter with the brown sugar, granulated sugar, and fiber syrup until smooth and slightly lightened, about 2 minutes.
  3. Beat in the eggs one at a time, then the vanilla, until the mixture is glossy.
  4. In a separate bowl, whisk together the flour, oat fiber, ground flaxseed, rolled oats, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients and mix just until no streaks of flour remain — the dough will look slightly stiffer than a standard cookie dough.
  6. Fold in the chocolate chips.
  7. Cover and chill the dough for at least 30 minutes, or up to 24 hours for the best texture and flavor.
  8. Preheat the oven to 350°F (175°C) and line baking sheets with parchment.
  9. Scoop dough into 2-tablespoon balls, spacing 2 inches apart. Sprinkle with flaky sea salt if using.
  10. Bake for 10-12 minutes, until the edges are set and lightly golden but the centers still look slightly underdone.
  11. Cool on the baking sheet for 5-10 minutes before transferring to a wire rack.

Notes

Oat fiber and oat flour are NOT interchangeable — oat fiber absorbs far more liquid, so if you only have oat flour, reduce the amount by about a third or the dough will spread too thin. Don"t skip the chill: it lets the flax and oat fiber fully hydrate so the cookies stay chewy instead of grainy. Store in an airtight container at room temperature for up to 5 days, or freeze the raw dough balls for up to 3 months and bake straight from frozen, adding 1-2 extra minutes.

Find it online: https://www.rapidrecipes.blog/high-fiber-chocolate-chip-cookies-a-better-for-you-treat-that-doesnt-skimp/