These high fiber cookies are addictively tasty, perfectly chewy, and packed with fiber! They feature oats, chia seeds, sliced almonds, and chocolate chips.
Why You'll Love Them:
It's safe to say I'm a cookie fanatic. And these high fiber cookies may be packed with fiber, but don't let that fool you. They're utterly delicious and downright crave-able.
This high fiber cookie recipe is basically an oatmeal cookie, but instead of flour it's made with flax meal and oat flour. Both are rich sources of dietary fiber.
I then add chia seeds and sliced almonds for texture and even MORE fiber, plus semi-sweet chocolate chips! You will love these fiber cookies!
Unsalted butter - These are still cookies and they do contain butter! If you're looking for a healthier option with less saturated fat, swap it with vegan butter made from olive oil. Don't just swap it with olive oil! Coconut oil has MORE saturated fat than butter.
Sugar & brown sugar - For the right amount of sweetness, spread, and chew!
Egg + yolk - The extra yolk is like insurance for a moist and chewy cookie! Trust me on this one.
Flax meal - Flaxseed meal is an alternative flour made from ground flaxseed. Flaxseed is a rich source of protein, dietary fiber, and omega-3 fatty acids! It has a slightly nutty flavor that pairs well with oats and oat flour.
Oat flour - One of my favorite alternative flours! Oat flour is made of ground oats and tastes similar to regular flour. One cup of oat flour provides 6.8 grams of fiber and 15 grams of protein.
Rolled oats - For that chewy oatmeal flavor and texture! If you're gluten-free, be sure to use gluten-free rolled oats (and oat flour!).
Chia seeds - Don't be fooled by their tiny size. These little seeds pack a nutritional punch! They're a good source of minerals, fiber, antioxidants, and omega-3 fatty acids!
Sliced almonds - Sliced almonds add just the right amount of texture without being too obvious! Almonds are a good source of plant-based protein, fiber, and heart-healthy monounsaturated fats.
Semi-sweet chocolate chips - What's a cookie without chocolate chips?! You can use dark chocolate chips if you prefer.
How to Make High Fiber Cookies:
This high fiber cookie recipe is a breeze to make!
Before you start, preheat your oven to 350 degrees and line a sheet pan with parchment paper or a silicone baking mat. If you have more than one sheet pan, you can line two or three!
Cream the butter, sugar, and brown sugar until lighter in color and fluffy in texture, about 3 minutes.
Add the egg and yolk to the butter mixture. Beat until fully incorporated.
Add the flax meal, oat flour, baking soda and salt to the butter mixture.
Beat until thoroughly mixed into the butter. Add the rolled oats, chia seeds, sliced almonds, and chocolate chips.
Beat on medium-low speed until a cookie dough forms.
With a small portion scoop, scoop 8 cookies onto each prepared sheet pan. For larger cookies, use a large portion scoop and scoop 5 cookies onto each sheet pan (like in the picture).
Bake small/medium cookies for 12 minutes or large cookies for 15 minutes. The edges should look golden brown, but the center of the cookies should look slightly underbaked!
Let the cookies cool on the sheet pan for at least 5 minutes before you move them! Hot cookies fall apart.
- You can make big or small cookies. This fiber cookie recipe makes 23 smaller cookies or 14 large cookies. For large cookies, add three minutes to the baking time.
- Don't overbake the cookies! Cookies shouldn't look done when you pull them out of the oven. The edges should look golden brown and the middles should look slightly underbaked. When they cool, they will set up and get chewy!
- Let the cookies set up before you move them. Hot cookies fall apart! Let them set up for at least 5 minutes before you try to transfer them to a wire rack.
- Dairy-free: Swap the butter with vegan buttery sticks. I haven't tested this recipe with coconut oil yet.
- Gluten-free: If you have celiac disease, be sure to use gluten-free rolled oats and oat flour!
- Dried fruit: You can swap the chocolate chips with dried cranberries or raisins.
- Nuts: Try swapping the sliced almonds with chopped pecans or walnuts!
- Let the cookies cool completely before storing!
- Store the fiber cookies in an airtight container on the counter for up to 4 days.
- For longer storage, freeze the cookies for up to 3 months. After that, you risk freezer burn.
The best way to add fiber to cookies is with high-fiber ingredients like whole grain flours (whole-wheat, oat, etc.), flax meal, chia seeds, almonds, wheat bran, rolled oats, nuts, and dark chocolate. The more high-fiber ingredients you add, the more fiber per cookie!
Typically no, cookies aren't rich in dietary fiber. Always check the nutrition label to see how much fiber a cookie contains. Cookies with whole grains should contain more fiber than cookies with white flour.
- Oat Flour Oatmeal Cookies
- The BEST Oatmeal Cookies
- Almond Flour Oatmeal Cookies
- Coconut Flour Oatmeal Cookies
High Fiber Cookies
- Stand Mixer with the Paddle Attachment
- ½ cup unsalted butter room temperature
- ⅔ cup sugar
- ¼ cup brown sugar
- 1 large egg
- 1 egg yolk
- ½ cup flax meal
- ½ cup + 2 tablespoons oat flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup rolled oats
- ½ cup sliced almonds
- 2 tablespoons chia seeds
- ¾ cup dark chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone baking mat. Set it aside.
- In the bowl of a stand mixer, cream the butter, sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add the egg and yolk to the butter mixture. Beat on medium speed until incorporated.
- Add the flax meal, oat flour, baking soda, and kosher salt to the mixture. Beat until incorporated.
- Add the rolled oats, sliced almonds, chia seeds, and chocolate chips. Beat again until incorporated.
- Use a small cookie scoop to scoop 8 cookies onto the prepared sheet pan, giving them space to spread.
- Bake for 12 minutes, or until the edges are golden brown but the centers look underdone.
- Remove the cookies from the oven and let them cool on the sheet pan for at least 5 minutes.
- Repeat with the remaining cookie dough. You should get 23 cookies total. Enjoy!