High Fiber Chocolate Chip Cookies with Oats and Flax

These high fiber chocolate chip cookies with oats and flax are made with nutritious high fiber ingredients but still have all the flavor of a classic chocolate chip cookie! You and your family are going to absolutely love these delicious high fiber cookies.

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Why you’ll love these

There are so many reasons to love these high fiber chocolate chip cookies. They’re absolutely delicious, they’ve got a big fiber boost, and they’re simple! I love serving them warm and gooey with a big glass of milk.

As a dietitian I’m always looking for ways to bump up the nutrition, especially the fiber, in my favorite recipes, but I still want them to be good. No one wants a cookie that doesn’t taste like a cookie, right?!

This high fiber chocolate chip cookie recipe combines the best of both worlds: high fiber nutritious ingredients with classic soft and chewy chocolate chip cookie vibes.

One of my favorite parts of this recipe is that they’re not over “health-ified”. We all want to eat a healthy diet, but not everything has to be the absolute healthiest version. These whole wheat chocolate chip oatmeal cookies are a nice balance!

They’re made with nutrient-dense wholesome ingredients like whole wheat flour, flax, and rolled oats, but it also uses real brown sugar and butter.

Ingredients like oats and flax seed have been linked to health benefits like healthy digestion and even lower risk of certain diseases. Two of these cookies has 5 grams of protein and 5 grams of dietary fiber.

Next time you’re in the mood for delicious chocolate chip cookies to satisfy your sweet tooth, give these a try!

Ingredients

• White whole wheat flour: White whole wheat flour is my favorite flour to use for higher fiber baked goods because it’s whole grain but made from a softer wheat that is closer to white flour. This is my favorite one. You can use regular whole-wheat flour too.
• Rolled oats: I love the flavor and nutrition that oats add to these oatmeal chocolate chip cookies, too! You’ll need traditional rolled oats like these. I prefer the texture of rolled oats, but you could use oat flour too.
• Flax seed: Ground flaxseed (flax meal) adds fiber, protein and healthy fats to these cookies. Make sure to use ground flax seed, not whole, because the tough outer shell prevents the nutrients from being absorbed. My favorite is Bob’s Red Mill.
• Baking powder + salt: Baking powder and salt help the cookies to rise and the salt brings out the sweetness!
• Chocolate chips: Use any chocolate chips that you like, I usually go for classic semi-sweet chocolate chips. You could use white chocolate chips, dark chocolate chips, or even peanut butter chocolate chips.
• Brown sugar: Light or dark brown sugar will work here, but I love using dark brown sugar for a deeper flavor. You could use honey, maple syrup or coconut sugar as well, but I prefer to flavor that brown sugar brings to the cookies. You could also use white sugar but the flavor will be different.
• Butter: Yes, real butter! Personally as a dietitian I hate when a recipe tastes “too healthy”, especially with something like dessert, I want to be satisfied! Butter keeps the classic chocolate chip cookie flavor alive in these- I love buttery cookies! If you don’t want to use butter, you can use a neutral flavored oil like avocado oil or refined coconut oil.
• Eggs: You’ll need just one egg to help bind the cookies together.
• Vanilla extract: You can’t have chocolate chip cookies without vanilla! This one is my favorite.

Step-by-step instructions

1. Preheat oven to 350 degrees.
2. Mix wet ingredients. In a medium bowl, beat softened butter and dark brown sugar on with a whisk or using an electric mixer. Then, add egg and vanilla extract.
3. Mix dry ingredients. In another bowl, mix together rolled oats, white whole wheat flour, ground flax seed, baking soda and salt.

4. Combine butter and brown sugar mixture with the oats and flour mixture until just combined. Do not overmix.
5. Fold in chocolate chips.

6. Line two baking sheet with parchment paper or a silicone baking mat. Using a cookie scoop or spoon, scoop dough onto each baking sheet. Dough should make about 20 cookies, but you can make them bigger or smaller if you prefer. They don’t spread very much on the cookie sheet so I prefer to shape into a cookie shape.

7. Bake for about 8 minutes until top is slightly golden brown and then cool on a wire rack. The cookies will be very soft but will continue to set as they cool.

Recipe FAQ

Can I use regular whole wheat flour instead of white whole wheat?

Yes of course! You may find them to be a little bit denser, but they’ll still be delicious.

I don’t have whole wheat flour, can I use regular flour?

Yes you can use all purpose flour if that’s what you have on hand. They’ll be a little bit lower in fiber but they’ll still have a few grams of fiber per serving.

How should I store these cookies?

These cookies store well at room temperature in an airtight container for up to a week. For the best cookie experience I love to reheat them for about 15 seconds in the microwave to serve warm. You can also freeze them for a couple of months if you prefer!

Variations

• Use dark chocolate chips, mini chocolate chips, or white chocolate chips instead of semi-sweet.
• Add a scoop of peanut butter or use peanut butter chocolate chips for a peanut butter version.
• Add chopped nuts like walnuts, pecans or macadamia nuts.
• Use ripe bananas instead of brown sugar if you want a cookie with less sugar.
• Add shredded coconut for a coconut version.
• Use M&Ms instead of chocolate chips!
• Add a handful of mini marshmallows for a s’more inspired cookie.
• Swap some of the flax for chia seeds instead.

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