High-Fiber Chocolate Chip Cookies
Tested & Approved
by Sophie Lane
These high fiber chocolate chip cookies deliver everything you love about a classic bakery cookie — soft centers, chewy edges, and pools of melted chocolate — with a nutritious boost from oat bran and flaxseed. One bite and you'll forget they're doing double duty as a smarter snack.
Published: August 4, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintHigh-Fiber Chocolate Chip Cookies
Soft, chewy chocolate chip cookies made with oat bran, flaxseed, and whole wheat flour for a delicious fiber-rich twist on the classic.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 56 minutes
- Yield: 12 1x
- Method: Baking
- Cuisine: American
Ingredients
- 1/2 cup unsalted butter, browned and slightly cooled
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/3 cup oat bran
- 2 tablespoons ground flaxseed
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup semisweet chocolate chips
- 1/4 cup dark chocolate chunks
- Flaky sea salt, for topping (optional)
Instructions
- In a large bowl, whisk the browned butter with brown sugar and granulated sugar until smooth and glossy.
- Whisk in the egg and vanilla extract until fully combined.
- In a separate bowl, stir together the whole wheat flour, all-purpose flour, oat bran, ground flaxseed, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and mix with a spatula until just combined; do not overmix.
- Fold in the chocolate chips and chocolate chunks.
- Cover the dough and chill in the refrigerator for at least 30 minutes, or up to 24 hours.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop the dough into 12 balls, about 2 tablespoons each, and place them 2 inches apart on the prepared sheets.
- Bake for 10-12 minutes, until the edges are golden and the centers still look slightly soft.
- Sprinkle with flaky sea salt if desired, then let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For extra fiber, add 1 tablespoon of chia seeds along with the flaxseed. Store leftovers in an airtight container for up to 5 days, or freeze the baked cookies or raw dough balls for up to 3 months.
Frequently Asked Questions
What makes these high fiber chocolate chip cookies different from regular cookies?
These high fiber chocolate chip cookies swap part of the all-purpose flour for whole wheat flour, oat bran, and ground flaxseed, which adds several grams of extra fiber per cookie while keeping the same soft, chewy texture you expect from a classic chocolate chip cookie.
Can I make high fiber chocolate chip cookies gluten-free?
Yes, substitute the whole wheat and all-purpose flour with a 1:1 gluten-free baking blend and use certified gluten-free oat bran; the texture will be very similar.
Can I freeze the cookie dough?
Absolutely. Scoop the dough into balls, freeze on a tray until solid, then store in a freezer bag for up to 3 months. Bake straight from frozen, adding 1-2 extra minutes to the bake time.
How do I add even more fiber to this recipe?
Stir in 1-2 tablespoons of chia seeds along with the flaxseed, or use extra oat bran in place of some of the all-purpose flour without changing the total dry ingredient volume.
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