High Fiber Chocolate Cookie Recipe -

As a food reviewer who’s had their fair share of sweets and treats, it’s not every day that you come across a dessert that strikes the perfect balance between indulgent and health-conscious. However, the high fiber chocolate cookie recipe I’m about to share does just that. These cookies are not only deliciously chocolatey but also packed with fiber, making them a guilt-free snack for any time of the day.

Before diving into the recipe, let’s talk about what makes these cookies special. High fiber chocolate cookies are a twist on the classic chocolate cookie, incorporating high-fiber ingredients such as whole wheat flour, oats, and flaxseeds. This not only boosts the nutritional profile of the cookies but also provides a satisfyingly chewy texture. The addition of dark chocolate and cocoa powder ensures that these cookies don’t skimp on the chocolate flavor, making them a hit among chocolate lovers.

Preparation Time
10 minutes
Cooking Time
15 minutes
Serves
This recipe makes approximately 24 cookies.
Difficulty
Easy

Ingredients

1 cup whole wheat flour
1/2 cup rolled oats
1/4 cup ground flaxseed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
3/4 cup dark chocolate chips
Optional: 1/2 cup nuts (walnuts or almonds) for added texture

Instructions

Preparation

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the dry ingredients: In a medium bowl, whisk together the whole wheat flour, oats, ground flaxseed, baking soda, and salt. Set aside.

Mixing

Cream the butter and sugar: In a large bowl, use an electric mixer to cream the softened butter and brown sugar until light and fluffy. This should take about 2-3 minutes.
Add egg and vanilla: Beat in the egg and vanilla extract until well combined.
Incorporate cocoa powder: Gradually add the cocoa powder to the wet ingredients, mixing until well incorporated.

Combining

Combine dry and wet ingredients: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in chocolate chips and nuts: Gently fold in the dark chocolate chips and optional nuts into the batter.

Baking

Scoop the dough: Using a spoon or cookie scoop, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes: Bake until the edges are set but the center is still soft. Do not overbake.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Don’t skip the salt; it enhances the chocolate flavor.
For a softer texture, bake for the shorter time range.
Let the cookies cool completely on a wire rack to achieve the perfect texture.

These high fiber chocolate cookies are a game-changer for several reasons:

Healthier alternative: High in fiber and made with whole grains.
Rich and chocolatey: Satisfies your chocolate cravings without the guilt.
Perfect texture: Chewy on the inside with a slightly crisp edge.

Enjoy these cookies as a midday snack, a post-dinner treat, or even for breakfast with a cup of coffee or milk. They’re versatile and delicious any time of the day.

Conclusion

In conclusion, this high fiber chocolate cookie recipe is a must-try for anyone looking to indulge their sweet tooth in a healthier way. Not only are these cookies delicious, but they also offer nutritional benefits that typical desserts lack. If you’ve tried and loved this recipe, don’t forget to share it with your friends and family!

You Can Also Read:- Recipes Using Pancake Mix

What makes these cookies high in fiber?
- These cookies are made with whole wheat flour, rolled oats, and ground flaxseed, all of which are high in fiber.
Can I use all-purpose flour instead of whole wheat flour?
- Yes, but using whole wheat flour is recommended for higher fiber content.
Are these cookies gluten-free?
- No, because they contain whole wheat flour. For a gluten-free version, use a gluten-free flour blend.
Can I use a different type of sugar?
- Yes, you can use coconut sugar or a granulated sugar alternative, but the texture and taste might slightly change.
Can I make these cookies vegan?
- Yes, use a plant-based butter substitute and a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) instead of a regular egg.
How can I make the cookies nut-free?
- Simply omit the nuts or replace them with seeds like pumpkin or sunflower seeds for added texture.
Do I have to use dark chocolate chips?
- No, you can use milk chocolate chips or even white chocolate chips, but dark chocolate adds to the fiber content.
Can I add dried fruit to the recipe?
- Yes, dried fruits like cranberries or raisins can be added for extra sweetness and fiber.
How long can I store these cookies?
- Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Why is my dough too dry?
- This might happen if there’s too much flour. Ensure you measure the flour correctly, using a spoon to fluff it up and a knife to level it off.
Can I freeze the cookie dough?
- Yes, freeze individual dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Why are my cookies spreading too much?
- Your butter may be too soft or you might have used too much sugar. Chill the dough for 30 minutes before baking to help retain shape.
Can I make these cookies without an electric mixer?
- Yes, you can mix the batter by hand, but ensure the butter is well softened to make creaming easier.
Is there a substitute for eggs in this recipe?
- Aside from a flax egg, you can use 1/4 cup of unsweetened applesauce or a commercial egg replacer.
Can I reduce the sugar in this recipe?
- Yes, but reducing the sugar may affect the texture and sweetness. Experiment with reducing it slightly to suit your taste.
What’s the best way to measure flour to avoid dense cookies?
- Spoon the flour into your measuring cup and level it off with a knife, rather than scooping directly from the bag.
Can I use instant oats instead of rolled oats?
- Yes, but the texture might be slightly different. Rolled oats provide a chewier texture.
How do I ensure my cookies are chewy and not hard?
- Avoid overbaking and let them cool on the baking sheet for 5 minutes before moving to a wire rack.
Can I add protein powder to these cookies?
- Yes, replace a small amount of flour with protein powder, but this may alter the taste and texture.
Why do I need to let the cookies cool on the baking sheet?
- This allows them to set and firm up a bit before transferring to a wire rack, preventing them from breaking.
Can I use a sugar substitute like stevia?
- Yes, but be sure to use a baking-friendly version and adjust the quantity according to the product instructions.
My cookies didn’t flatten; what went wrong?
- Your dough may have been too cold or not pressed down before baking. Flatten slightly with a fork or your hands next time.
Can I make these cookies without cocoa powder?
- Yes, but you’ll miss out on the chocolate flavor. For a non-chocolate version, simply omit the cocoa powder.
What type of cocoa powder should I use?
- Unsweetened natural cocoa powder is recommended for the best flavor and texture.
Can I make bars instead of cookies with this dough?
- Yes, press the dough into a prepared baking pan and adjust the baking time accordingly, until the center is set.
How can I make these cookies more flavorful?
- Add spices like cinnamon or nutmeg, or increase the vanilla extract for a deeper flavor profile.
What’s the best way to soften butter quickly?
- Cut the butter into small pieces and leave it out for about 15-30 minutes, or gently microwave in short bursts.
Can I use margarine instead of butter?
- Yes, but butter provides a better flavor and texture for these cookies.
Why is it important to use unsalted butter?
- This allows you to control the amount of salt in the recipe, preventing the cookies from becoming too salty.
Can I use white wheat flour instead of whole wheat?
- Yes, white wheat flour is a lighter alternative to traditional whole wheat but still retains some of the fiber content.