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High-Fiber Chocolate Chip Cookies

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Soft, chewy chocolate chip cookies made with oat bran, flaxseed, and whole wheat flour for a delicious fiber-rich twist on the classic.

Ingredients

Scale
  • 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

  1. In a large bowl, whisk the browned butter with brown sugar and granulated sugar until smooth and glossy.
  2. Whisk in the egg and vanilla extract until fully combined.
  3. In a separate bowl, stir together the whole wheat flour, all-purpose flour, oat bran, ground flaxseed, baking soda, baking powder, salt, and cinnamon.
  4. Add the dry ingredients to the wet ingredients and mix with a spatula until just combined; do not overmix.
  5. Fold in the chocolate chips and chocolate chunks.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes, or up to 24 hours.
  7. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  8. Scoop the dough into 12 balls, about 2 tablespoons each, and place them 2 inches apart on the prepared sheets.
  9. Bake for 10-12 minutes, until the edges are golden and the centers still look slightly soft.
  10. 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.

Find it online: https://www.rapidrecipes.blog/high-fiber-chocolate-chip-cookies/